Tuesday, 1 October 2019

Pandan Swiss Roll | Recipe

3 large egg yolks,
20g sugar,
45ml vegetable oil,
2 tsp pandan extract,
40ml milk,
65g cake flour,

3 egg whites,
50g sugar,

200ml heavy cream,
2 tbs sugar

1. Whisk the egg yolks and 20g of sugar until pale.
2. Gradually whisk in the oil until the mixture becomes thick.
3. Whisk in the pandan extract until well combined before also whisking in the milk.
4. Sift in the flour and mix until just combined.
5. In another large bowl, whisk together the egg whites and 50g of sugar until glossy peaks form.
6. Whisk in around 1/3 of the egg whites into the pandan mixture to loosen it up before gently folding in the rest.
7. Pour batter into a lined 9 by 12 inch baking pan. Drop the pan around three times on the kitchen surface to remove any air bubbles. 
8. Bake at 190c for 18-20 minutes until golden brown in appearance. Once baked, drop the pan a few times on the kitchen counter to prevent shrinkage before letting it cool completely.
9. Meanwhile, whip up the cream and sugar until soft peaks form.
10. Flip over the cake onto another large sheet of parchment paper and peel off the baking paper stuck onto the cake.
11. Spread a thin, even layer of cream on top and then use the piece of parchment paper to help you roll the cake tightly from one short end to the other. (Watch video to see how this is done.)
12. Refrigerate the cake seam-side down for around 5-6 hours before slicing with a serrated knife to serve.

No comments:

Post a comment