Pandan Swiss Roll with Buttercream

1 hr 30 mins

easy

4-6 pax

Eggs play a critical role in the creation of delicious cakes and pastries – the fresher the egg, the better the flavour.
Using fresh local farmed eggs, we have whipped up a Pandan Swiss Roll that is both fluffy and moist, and sure to be a hit with your friends and family!
To get your hands on fresh locally farmed eggs for your baking needs, look out for the “SG Fresh Produce” logo at supermarkets and online. Here’s to supporting our local farmers!
For more info on local produce, visit www.sfa.gov.sg/fromsgtosg

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Ingredients

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4locally farmed eggs
50g corn oil
70ml coconut cream
150ml water
20pandan leaves
100g caster sugar
tsp salt
120g cake flour
Butter cream:
160g unsalted butter
1tbsp icing sugar
A pinch of salt

Directions

1.

Line a baking tray (11 inches by 14 inches)with baking paper and set aside.
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2.

Cut and blend pandan leaves with 150ml of water into a fine paste, Strain and extract pandan juice with a nut milk bag. Set aside 50 ml of pandan juice.
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3.

Separate the yolks and whites from 4 eggs. Set them each in a mixing bowl.
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4.

Whisk corn oil, coconut cream, 20g caster sugar and salt together until well combined. Add pandan juice and mix well.
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5.

Sift in cake flour and whisk until well mixed, followed by egg yolks. Whisk until well combined and set aside.
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6.

Whisk egg white until foamy and slowly whisk in 80g of caster sugar. Whisk until stiff peaks form.
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7.

Fold ⅓ of the egg white into the pandan batter. Do the same with the other ⅓ portion. For the final ⅓ portion, we will transfer mixture to incorporate with the meringue. and fold until well combined. Do not overfold.
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8.

Spread the batter out evenly onto the lined baking tray. Knock the tray to get rid of any air bubbles.
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9.

Bake in a preheated oven at 150°C for 10 minutes. Then bake for another 10 minutes at 180°C.
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10.

Once the cake is out of the oven, give it a knock to prevent shrinkage.
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11.

Immediately turn the cake over to peel off the baking sheet
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12.

Trim all 4 sides of the cake.
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13.

Roll the cake into a cylinder form while it’s still warm to prevent cracks in between. Transfer to the fridge for 15 minutes.
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14.

Mix butter with sugar and a pinch of salt . Whisk butter until soft, pale & creamy.
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15.

Take the cake out from the fridge and unroll the cake.
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16.

Apply buttercream and roll. Tighten the roll and refrigerate for another 15 minutes before cutting into slices. Trim off both ends before serving.
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