Description
This Pandan Swiss Roll is a light and fluffy sponge cake infused with fragrant pandan extract, filled with a rich whipped cream filling, and coated with toasted coconut flakes for a delightful tropical flavor. Perfect as an elegant dessert or a special treat, it features a tender cake rolled with smooth cream and a hint of pandan sweetness.
Ingredients
Toasted Coconut Topping
- 100 g large coconut flakes
Pandan Cake
- 6 large eggs (room temperature)
- 1/2 teaspoon cream of tartar
- 150 g granulated sugar (divided into 100g + 50g)
- 50 g milk (dairy or non-dairy)
- 50 g light-tasting oil (e.g. canola oil, avocado oil)
- 1-2 teaspoons pandan extract
- 1 drop green gel food colouring (optional, if your pandan extract is clear)
- 120 g cake flour
Whipped Cream Filling
- 400 g whipping cream or heavy cream (cold)
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pandan extract (optional, only if yours is clear)
Instructions
- Toasted Coconut Topping: Preheat the oven to 325°F. Line a 12×17″ baking tray with parchment paper on the bottom only. Scatter the coconut flakes evenly on the tray and toast in the oven for 5-10 minutes, stirring occasionally until lightly golden brown. Let cool completely on the tray before transferring to a container for later use.
- Prepare for Cake Baking: Increase the oven temperature to 350°F. Clean the baking tray lined with parchment paper used for toasting coconut and set aside.
- Separate Eggs: Carefully separate the 6 large eggs into two bowls—whites in one, yolks in another—ensuring no yolk contaminates the whites. Set the yolk bowl aside.
- Make Egg White Meringue: Add 1/2 teaspoon cream of tartar to the egg whites. Using an electric mixer, beat on low-medium speed until foamy like cappuccino foam. Gradually add 100g sugar one spoonful at a time, beating well after each addition. Increase speed to medium-high and beat until stiff peaks form. Set aside.
- Prepare Egg Yolk Mixture: Beat the egg yolks with the remaining 50g sugar until combined. Add milk, oil, pandan extract, and green gel food coloring if using. Mix until smooth.
- Sift Flour into Egg Yolk Mixture: Sift 120g cake flour into the egg yolk mixture and fold gently until just combined and smooth.
- Combine Meringue and Yolk Batter: Fold about one-third of the egg white meringue into the egg yolk mixture to lighten it. Then gently fold in the remaining meringue in two batches until there are no visible streaks. Use a spatula and scrape the bottom of the bowl carefully to ensure an even mixture.
- Fill and Spread Batter: Pour the batter into the prepared lined baking tray. Use an offset spatula to spread evenly to the edges and smooth the surface.
- Bake the Sponge: Bake for 12-13 minutes or until the edges are lightly browned and the top is puffy and springy. Remove from oven and let cool in the pan for 5 minutes.
- Remove Cake from Pan: Run an offset spatula around the edges to loosen. Place a wire rack or clean parchment over the pan, hold both sides with oven mitts, and flip the cake onto the rack. Peel off parchment paper from the cake. Place a fresh parchment sheet on top and flip the cake onto it.
- Pre-roll Cake: Optionally, trim the browned edges off the two short ends with a serrated knife. While still warm, roll the cake up gently with the parchment paper from one short end to form a log. Let cool completely in this rolled shape.
- Whip Cream Filling: In a clean large bowl, combine cold whipping cream, powdered sugar, vanilla extract, and pandan extract if using. Beat with a hand mixer on medium-high speed until firm peaks form.
- Spread Cream on Cake: Carefully unroll the cooled cake and spread a thick, even layer of whipped cream over the top, leaving about 1 inch at the edge free of cream. Reserve any remaining whipped cream for decoration.
- Roll the Cake with Filling: Roll the cake back up tightly without the parchment paper, starting from the same side. Place a sheet of plastic wrap beside the end and roll the cake onto the plastic wrap. Use an offset spatula to push in any cream that spills out and remove excess cream from seams.
- Chill the Cake Roll: Wrap the cake roll tightly in plastic wrap and chill in the refrigerator for at least 3 hours or overnight to let the filling set firmly.
- Apply Coconut Coating: Before serving, spread a thin layer of whipped cream over the outside of the chilled cake roll. Press the toasted coconut flakes evenly all over the cream coating to cover the cake.
- Slice and Serve: Trim about 1/2 inch off both ends of the cake roll to reveal a clean swirl. Using a serrated knife, slice the cake into 1-2 inch thick pieces and serve chilled.
Notes
- Ensure eggs are at room temperature for better volume in the meringue.
- Use cake flour for a tender and soft sponge texture.
- If pandan extract is clear, add a drop of green gel food coloring for the vibrant pandan color.
- To prevent cracking, roll the cake while warm and cool it rolled up.
- Keep the whipped cream cold while whipping and assembling to maintain firmness.
- Store any leftover cake wrapped in plastic wrap in the refrigerator and consume within 2-3 days.
- Light oils such as canola or avocado oil are preferred to not overpower the pandan flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
