Pandan Roll Cake is a kind of sponge cake roll filled with whipped cream, jam, or icing and as well with the pandan flavor. The cakes are light green in tone due to the chlorophyll in the pandan leaf juice. It also sometimes contains green food colouring to further enhance its color. The cakes are not always made with the leaf juice but rather flavored with Pandanus extract, in which case coloring is added if a green color is desired (source: Wikipedia).
- 60 g all-purpose flour
- 20 g corn starch
- 80 g granulated sugar
- 30 g vegetable oil
- 40 g coconut milk (you can also use normal milk)
- 4 eggs
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp pandan extract
- a pinch of slat
- 60 gr unsalted butter
- 60 gr icing sugar
- Preheat your oven to 160°C.
- Separate the egg whites from the yolks. Make sure there is no egg yolk drop in the egg white.
- Use an electric mixer to beat up the yolks. Gradually add in half of the sugar while beating. Continue beating till the sugar is soft and the yolks turn pale and creamy. Then gradually add in the oil and continue beating. Then also add in the coconut milk (or normal milk).
- Then add vanilla extract and pandan extract.
- Gradually sieve in the flour and mix well. Set aside.
- Using a clean and dry beaters to beat up the egg white. Start beating the egg white on low speed and gradually turn to high. Then add lime juice and a pinch of salt. Continue beating on high speed. Gradually add in the rest of the sugar. Keep beating on medium until stiff peak form (around 10-15 mins).
- Mix the egg whites into the egg yolks in 3 batches using folding method. Fold gently to keep as much of the air in the egg white as possible. Fold until all the mixture are mixed well.
- Pour the batter slowly into the baking pan. Then use spatula to distribute the mixture evenly. Then drop the pan 2 times to break the big bubbles.
- Put the pan into the preheated oven for about 25 minutes at 160°C.
- Make the buttercream filling: beat the butter until creamy. Add the icing sugar gradually. Beat until white.
- When finish baking, drop the pan few times to avoid shrinking. Put the cake to a rack and leave 1 minute to cool down a little. Then drag it to a cutting board and remove the parchment paper at the slides. Place another large sheet of parchment paper on top and flip it over. Remove the paper at the bottom of the cake. Roll the cake in the new sheet when it’s still warm to form the shape. Let cool completely.
- Unroll the cake and spread the buttercream over the surface, leaving 2 inches at the end. Lift up the paper and roll the cake. Keep in the refrigerator overnight to set. Cut in slices to serve.
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