Pandan Swiss Roll
I'm getting the hang of baking swiss rolls, mind you, it use to be my sweet nemesis. I've got a long way to go perfecting it but I'm happy with my Pandan Swiss Roll.
The roll simply taste yum, heck anything with pandan flavor is yummy.
(A)
3 egg yolks
2 tbsp sugar
4 tbsp corn oil
4 tbsp **pandan juice
6 tbsp cake flour
Egg whites:
(B)
3 egg whites
1/4 tsp cream of tartar
4 tbsp sugar
Filling:
150ml double cream
**Pandan juice:
To get 4 tbsp pandan juice
6 pandan leaves
8 tbsp coconut milk
To get 4 tbsp pandan juice
6 pandan leaves
8 tbsp coconut milk
First prepare the pandan juice. Add the cropped leaves in a blender till it is minced, add coconut milk to it and give it a mix. Strain the juice through a fine mesh strainer to remove any pandan fiber.
Preheat the oven to 160°C
In a bowl, mix (A) egg yolks, sugar, corn oil and pandan juice. Sift in the cake flour and whisk until smooth.
In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
Folding cake batter into a whites using a rubber scrapper, until incorporated. This may take about 20 gentle folds.
Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners. Gently drop the tin to the counter top to remove air bubbles and even the batter.
Use a large baking pan for a hot water bath and and bake for 35 minutes.
Leave cake to cool at least 15 minutes.
In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
Folding cake batter into a whites using a rubber scrapper, until incorporated. This may take about 20 gentle folds.
Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners. Gently drop the tin to the counter top to remove air bubbles and even the batter.
Use a large baking pan for a hot water bath and and bake for 35 minutes.
Leave cake to cool at least 15 minutes.
Whip double cream until it is thick.
Once the cake is cool, remove the lining. Place the cake on a piece of parchment paper. Spread it over a cake for filling.
Roll the cake up in the paper and refrigerate it for 30 minutes before serving. Using a sharp knife, cut the swiss roll into 10 equal pieces.
Roll the cake up in the paper and refrigerate it for 30 minutes before serving. Using a sharp knife, cut the swiss roll into 10 equal pieces.
Enjoy...Jue
adapted from josephine recipes
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