Pandan Swiss Roll

Pandan Swiss Roll

Wanted to bake Lemon Swiss Roll but run out of lemon butter, so baked with what I had. Just wanna have another practice of making rolled cake. This recipe turned out great, cake is moist and soft. As for the filling, I used whipped cream instead of butter cream for healthier option. I guess it would taste nicer with the butter cream, anyway the choice is yours.

Ingredients:
4 larger eggs
80gm caster sugar
100gm plain flour
60gm melted butter
1 tsp pandan essence
Few drops of green food colouring

Filling:
200ml fresh / whipping cream
Icing sugar
3 tbsp desiccated coconut flakes (additional for sprinkle on the top if desired)

Directions:
  1. Preheat oven at 200C. Line 10"x 15" baking tray with baking paper. You may also use 10"x10" tray for thicker cake, adjust baking time to 12 minutes.
  2. In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.
  3. Fold in flour, melted butter, pandan essence and green colouring, mix until just combined.
  4. Pour the batter into baking tray and bake for 10 minutes. Cool on rack.
  5. Meanwhile, prepare the filling. Whip fresh cream until soft peak, add in icing sugar and continue to whip until stiff then stir in coconut flakes. Cover and keep in the fridge before use.
  6. Turn cake over onto a piece of baking paper, spread whipped cream on the top and roll it up with the help of the baking paper.
  7. Chill in the fridge before serving.

Pandan Siwss Roll

Comments :

42 comments to “Pandan Swiss Roll”
jo ayee said...
on 

sedapnnya nampak..i tak pernah lg buat swiss roll..entah la..rasa cam susah sgt..lg pun x der swiss roll pan..

Manggy said...
on 

I'm not a big fan of Pandan but that looks very well-made and yummy!

Lydia said...
on 

jo, tak payah special baking pan. u ada baking tray utk cookies kan? tu boleh guna, tak susah sgt nak buat... cepat habis cake ni. :D

manggy, thanks for the compliments.

Mat Gebu said...
on 

Kenapa lahh gambar u semua cantik2 sky..sejak u preg nie, gambar u tangkap lagi lawa2 laaa..mesti baby boy u tu ada manyakkk "ongg" laa...

Lydia said...
on 

mengada2 je cik mat ni...

baby kecil (camera) yg berjasa tu... xmas dah dekat, budget utk dah ada ke blm?

Rasa Malaysia said...
on 

Awww, too delish looking.

Dwiana P said...
on 

Hi, I wish you put pictures of rolling the pandan cake. I tried this before (different recipe) but it didn't come very nice at all. I love pandan cake so I may try your recipe, hopefully soon for the christmas.

Lydia said...
on 

dwiana:
I learnt something when making this pandan roll.

At first I tried to roll it up on table top, the cake kept moving forward and was bit hard to manage.

Then I placed the cake in a tray and the edge of the tray prevented the cake from moving forward.

Hope this help... happy rolling! :D

Anonymous said...
on 

hello!
i would like to know is it possible if i bake your swissroll recipe in a 13x13 incches pan?
i read some cookbooks stating i should make some small cuts throughout the cake in roder for easy rolling.
also, i can't find baking paper in australia coles supermarket.can i just grease my pan well and do without the baking paper?
please enlighten me, thank you so much.

Lydia said...
on 

anonymous:
sorry for the late reply. If you grease (and dust with flour) the baking tray really well I think it is ok to do without baking paper. 13x13" pan shld be alright.

serenecooking said...
on 

One year ago, our kid came to live with us. I'm making this cake for her 1-year anniversary, because she LOVES matcha. I've been saving the recipe for this occasion. Thank you!

Lydia said...
on 

serene:
Happy birthday to your little girl. Hope she likes the cake you baked for her.

Bee Rueh said...
on 

hey (:! i tried baking this the other day and my sponge turned out dry and started cracking/breaking when i tried to roll it up ):
any ideas why did that happened?

Thanks :D
Btw,nice blog! hope you dont mind me linking you!

Lydia said...
on 

Bee Rueh,

Not very sure what was the problem, but usually dry cake is caused by over baking or high oven temperature.

Anonymous said...
on 

i followed your recipe right to the dot,but it did not work.goes to show how crap your recipe is.If you want to share recipes with others,make sure it works.Eggs are not cheap these days and we do not like to waste food and time!

Syarlilady (shar-lee-lay-dee) said...
on 

To the anonymous person who said the recipe is crap, just look at her photos, you moron. Besides,if you know baking, the recipe is really a basic sponge that many chefs and bakeries use. Maybe your eggs were too old.

Lydia said...
on 

Anonymous,
No one is born with baking skills, and I think you need to work on your communication skills as well.

Syarlilady (shar-lee-lay-dee),
Thanks for your comment. You are right, this is just a basic sponge cake recipe. Even my 10 yrs old niece can bake a nice cake following this recipe.

Ann said...
on 

wow ur pandan cake looks perfect!!! i tried to layer 2 sponge cake together and it was a mess lol

happy new year! love ur blog btw :)

Anonymous said...
on 

Hi there!
i tried this recipe and it turns out like bee rueh's one. when i tried to roll, it crack. for the first time i tried 200 C for 9min, it crack, the 2nd time, i bake it at 190C for 10min it still crack. =/

but no matter what, the taste is still as great. =) thank you!

Lydia said...
on 

Anonymous,
I am not sure why some ppl's cake cracked. Was your cake (cooled) stayed uncovered for long hours?

Used any of these tips:
Cover cake with tea towel soon after baked.
Make 2-3 slits at the starting point.
Use a tea towel to help in rolling.

doan nguyen said...
on 

how much icing sugar do i need to use for the filling?

Lydia said...
on 

hi doan nguyen,
Amount of icing sugar depends on how sweet your icing to be, I usually taste as I beating and add in sugar in batches (+-1/4 cup). All the best.

~Vlafour~ said...
on 

hi lidia,

i just tried the recipe and it was really nice. i didn't use pandan essence but i used vanilla extract for the flavour of the cake and nuttino as the filling. thanks for sharing the recipe :)

regards,
regina

Lydia said...
on 

Hi Regina,

You are welcome and thanks for your comment.

cheers,
Lydia

Deeba PAB said...
on 

These are amazing Lydia, just gorgeous! I love how beautifully you bake!!

Anonymous said...
on 

Hey Lydia, Sandy here. Where did you get this super fine coconut?

Lydia said...
on 

Hi Sandy,
I bought it from supermarket, I was in Sydney then. In Msia also have it, bought from Tesco and Giant before.

Anonymous said...
on 

Api atas bawah or bawah shj?

Lydia said...
on 

Atas & bawah.

Anonymous said...
on 

Surely 'folding' in the flour will leave you with small lumps of flour??

Lydia said...
on 

No. It depends on how you fold it.

Tanti said...
on 

Greetings, Lydia! Apa kabar?

I have been eyeing your blog since last week. A lot of great recipes and suit my taste buds since I am also an Asian living in the US.

I tried making this pandan swiss roll, but did not turn out like yours :(

The cake was quite hard albeit I baked it exactly like your recipe.

I will try again :) Thanks for your recipe. I will try using matcha as well.

Terima kasih!

Lydia said...
on 

Hi Tanti,

Thanks for the comment.
Please not different flour has different water absorption rate, also each oven behave differently. Please feel free to adjust the amount of liquid (milk) and oven temperature.
Happy baking!

Tanti said...
on 

Hi Lydia,

Thank you for getting back to me. Will let you know when I make the next batch.

sherene said...
on 

Hi :)
Can i put pandan juice instead of pandan essence??
How much shud i put? Tq ;)

Lydia said...
on 

Sherene,

Sure you can use pandan juice, use not more than 2 tbsp.

ooi said...
on 

hi

if i use smaller tray, do i still need adjust the temperature to 200c?, can i adjust it to160c bcos i scare it will crack.? thx

Lydia said...
on 

You can lower the oven temperature to around 180C, but please bear in mind each oven behaves differently.

Anonymous said...
on 

I'm no baker and haven't made anything as good looking as your picture, but wouldn't you need a raising agent in the recipe? Plain flour rather than self raising would rise up at all. I cooked it according to the recipe and just got a sponge less than a cm thick that wasn't fluffy. Usually sponge recipes have either baking powder, self raising flour or fluffy egg whites to be spongy, otherwise how would it raise?

Lydia said...
on 

Not all sponge cake recipes called for raising agent. To my understanding, sponge cake is baked without baking powder or other kind of raising agent traditionally. The only raising "agent" is egg.

This recipe uses whole egg method, which the eggs should be whisked till light and fluffy, and extra care when mixing in flour. If you see lots of air bubbles when/after mixing in flour, it means the air has "escaped" from the egg mixture and end product would not be fluffy. In this case, separate egg method is better as whisked egg white is mixed in after the flour.

Happy baking!

Anonymous said...
on 

Thanks that's a great explaination. I didn't whisk the eggs anywhere near long enough. I think without the knowledge of what to do the description of 'foamy' might have led a few people's attempts to fail. Will try it again now thank you

Lydia said...
on 

Perhaps you missed the second part in step 2.

2. In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.

All the best.

LinkWithin Related Stories Widget for Blogs
 

Please Ask First

© 2005 - 2014 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner