Pandan Roll Cake
Pandan Roll Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pandan roll cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pandan Roll Cake is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Pandan Roll Cake is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have pandan roll cake using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pandan Roll Cake:
  1. Make ready Pandan Extract
  2. Prepare 40 pandan leaves
  3. Take 500 ml water
  4. Get Cake
  5. Make ready 4 egg yolks
  6. Make ready 40 g caster sugar
  7. Prepare 4 egg whites
  8. Take 45 g caster sugar
  9. Get 26 g rapeseed oil or other neutral oil
  10. Get 30 ml fresh pandan extract
  11. Make ready 50 g plain flour + 10g corn flour, sifted
  12. Take Pandan Whipped Cream
  13. Get 200 ml whipping cream
  14. Get 20 ml fresh pandan extract
  15. Prepare 3 tablespoons icing sugar, sifted
Steps to make Pandan Roll Cake:
  1. To make the pandan extract, chop pandan leaves and place in a food processor with 500ml cool water.
  2. Blend till finely chopped and strain the liquid with a muslin bag into a glass jar. Place the juice in the fridge overnight. The concentrated extract will settle at the bottom. Only this layer is used, the top layer of diluted pandan water can be discarded. You should get 50mls of concentrated extract.
  3. The next day, make the cake. Preheat your oven to 200C fan setting. Line a 28cm x 28cm tray with baking parchment.
  4. Place the egg yolks and 40g sugar into a metal bowl set on top of a pan of simmering water. Whisk until it is pale and thick. Add the pandan extract, oil and sifted flours into the egg yolk mixture and mix until incorporated.
  5. In a clean bowl of an electric mixer, add the egg whites and whisk until frothy, then add the remaining 45g caster sugar gradually. Whisk until soft peaks are formed.
  6. Fold the meringue into the egg yolk mixture in three batches, mixing until just incorporated.
  7. Pour batter into the prepared tin. Drop the tin onto the counter to get rid of small air bubbles. Bake for 15mins. Remove from the oven. Remove the cake from the cake tin immediately onto a tea towel. Peel the parchment paper off. Roll the cake before the cake cools down to prevent too much cracking on the top. Let the cake cool completely, rolled up.
  8. Make the whipped cream. In a clean mixing bowl, whip the cream and sifted icing sugar until soft peaks, add the remaining pandan juice and whip till medium peaks are formed.
  9. Unfurl the cake and spread the whipped cream onto the cake. At this point you can also add cut up fresh fruit if you like. Roll the cake up again. Wrap in a tea towel or baking parchment to hold ita shape and refridgerate for 2 hours before serving. Dust with icing sugar to serve.

So that’s going to wrap this up for this special food pandan roll cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!