Pandan Swiss Roll with Buttercream

Desserts
Oven

Easy Level:

Easy

Cook Time:

1 Hr 30 Mins

Servings:

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

Ingredients

Adjust Servings
US / Metric
0.00
locally
locally
farmed eggs
0.00
locally
locally
farmed eggs
0.00
g
g
corn oil
0.00
g
g
corn oil
0.00
ml
ml
coconut cream
0.00
ml
ml
coconut cream
0.00
ml
ml
water
0.00
ml
ml
water
0.00
pandan
pandan
leaves
0.00
pandan
pandan
leaves
0.00
g
g
caster sugar
0.00
g
g
caster sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
g
g
cake flour
0.00
g
g
cake flour

Butter cream:

unsalted butter
unsalted butter
0.00
tbsp
tbsp
icing sugar
0.00
tbsp
tbsp
icing sugar
A pinch of salt
A pinch of salt

Steps

1

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

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.
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.
Mark as completed

3

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

4

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

5

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

6

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

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.
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.
Mark as completed

8

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

9

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

10

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

11

Immediately turn the cake over to peel off the baking sheet
Immediately turn the cake over to peel off the baking sheet
Mark as completed

12

Trim all 4 sides of the cake.
Trim all 4 sides of the cake.
Mark as completed

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

14

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

15

Take the cake out from the fridge and unroll the cake.
Take the cake out from the fridge and unroll the cake.
Mark as completed

16

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

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