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Pandan Swiss Roll

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This Pandan Swiss Roll is a soft, airy sponge cake infused with the fragrant, slightly nutty flavor of pandan. The vibrant green hue makes it a stunning centerpiece for Easter celebrations. Filled with a light coconut or vanilla cream, this Swiss roll is a perfect balance of sweetness and creaminess, offering a delightful Asian twist on a classic dessert!

Ingredients

Units Scale

For the Pandan Sponge Cake

  • 4 large eggs (separated)
  • 1/2 cup granulated sugar (divided)
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk or coconut milk
  • 1 teaspoon pandan extract or pandan juice
  • 3/4 cup cake flour (sifted)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Coconut Cream Filling

  • 1 cup heavy whipping cream (or coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

For Garnish (Optional)

  • Shredded coconut or toasted coconut flakes
  • White chocolate drizzle
  • Edible flowers for an Easter touch

Instructions

  1. Preheat & Prepare the Baking Tray

    • Preheat oven to 170°C (340°F).
    • Line a 10×15-inch baking tray with parchment paper.

  2. Make the Pandan Sponge Batter

    • In a bowl, whisk egg yolks with ½ of the sugar, vegetable oil, milk, and pandan extract until smooth.
    • Sift in cake flour, baking powder, and salt, then fold until just combined.

  3. Whip the Egg Whites

    • In another bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.
    • Gently fold the egg whites into the pandan batter in three additions, keeping the mixture light and airy.

  4. Bake the Cake

    • Pour the batter into the prepared tray and spread evenly.
    • Tap the tray lightly to remove air bubbles.
    • Bake for 12–15 minutes, or until the top is lightly golden and springs back when touched.

  5. Roll & Cool the Cake

    • While warm, place the cake on a clean kitchen towel or parchment paper.
    • Roll gently from the short side and let cool completely in its rolled shape.

  6. Prepare the Filling

    • Beat whipping cream, powdered sugar, and vanilla extract until soft peaks form.

  7. Assemble the Swiss Roll

    • Unroll the cooled cake and spread the coconut cream filling evenly.
    • Roll the cake back up gently but firmly, then refrigerate for 30 minutes to set.

  8. Decorate & Serve

    • Dust with powdered sugar, drizzle with white chocolate, or sprinkle toasted coconut flakes for a festive Easter touch!

Notes

  • Make It Dairy-Free: Use coconut milk and coconut cream instead of dairy.
  • Extra Flavor: Add a dash of coconut or almond extract to the batter.
  • Serving Tip: Slice with a sharp, warm knife for clean edges.
  • Storage: Refrigerate for up to 3 days—best served chilled!

Find it online: https://yumfoodusa.com/pandan-swiss-roll/