Updated: Mar 30, 2022
Have you tried this beautiful Palm Sugar Pandan Swiss Roll?
Another Ultimate Pandan cake for you, calling all Pandan Lovers out there........
Group A: Pan size 27x27cm
3 egg yolks
10g caster sugar
20ml veg oil
65g cake flour
1 tsp vanilla extract
7g Pandan powder or more per your preference
1 tbsp Pandan Leaf Extract for green food colouring (more for a deeper green)
3 egg whites
85g caster sugar
Group C - Gula Melaka Creme Chantilly
160 ml thickened cream at least 35% fat
30 g gula melaka* ; shaved if using blocks
1 tsp vanilla extract
Preheat oven 190 degrees celcius. Line square cake pan (27cm x 27cm) with baking parchment. If you do not have a pan this size, use a larger tray, and place some oven safe loaf pans to block out the area you do not want to use. Use an aluminium foil to keep to the two parts separated. It is important to bake the sponge cake in the correct size pan.
Separate 3 eggs yolk and egg white. Sift the cake flour. Add caster sugar to egg yolks and whisking to combine until I turns pale colour, then add veg oil, milk and mix well. Then add sifted flour and Pandan powder and whisked until is combined and get smooth batter. Add Pandan leaf extract until you get a deep green as desired.
Prepare a meringue with Group B ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks.
Add in a scoop of the meringue into the batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated.
Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 12-15 minutes until it springs back to touch. The top should be slightly golden brown.
When the souffle sponge is out of the oven, carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge. Cover the sponge with cling wrap immediately. You want to cover it when it is still hot so the steam will keep the cake moist and pliable.
Allow the sponge to cool down entirely before assembling it.
Group C: Gula Melaka Creme Chantilly
Melt the shaved gula melaka over low heat until it has completely dissolved into a syrup. Leave it to cool completely before whisking the cream in a grease-free bowl at high speed and slowly add in the gula melaka syrup in a stream and vanilla extract when it is starting to achieve soft peaks. Whisk at high speed until firm peaks.
Swissroll in all faces and flavours and some tips below.
From top left Pandan Chocolate Swirl, Blue Butterfly Thunder Swissroll, Durian Swissroll, Pandan Halloween Swissroll, a Purple Sweet Potato Swissroll and a glazed Dragonfruit Swissroll......... all so yummy and gorgeous.
BE adventurous and play with our range of Superfood Powders as well as Latte blends to create your own Swissroll and some suggestions below.
1 tablespoon Butterfly Pea Powder (add vanilla as flavour)
2 tablespoon Dragonfruit Powder (will publish this recipe in the new future)
30 grams of Durian Latte blend (sprinkle with Expresso powder on the chantilly before you roll it)
30 grams of Purple Sweet Potato Latte blend
30 grams of Jackfruit Latte blend
25 grams of Matcha Coconut latte
20g shaved Gula Melaka (optional)
Gula Melaka Creme Chantilly
When the sponge is cooled (it should be cooled completely, so it doesn’t crack) Trim the sides with a small serrate knife to neaten it and score a few lines along the bottom of the sponge.
Spread the whipped cream onto the sponge using a palette knife, leaving a small margin along all four sides.
Top with shaved bits of Gula Melaka. Gently roll the sponge up but try to do it quite tightly so there won’t be gaps in between the sponge and creme chantilly. The sponge is pliable and soft so it should be pretty easy to do so. You can use the parchment paper to help you. Trim the two ends of the swiss roll (then enjoy eating the trimmings). Slice the swiss roll before serving.
*Storage tip: Keep the swiss roll in the fridge. Slice them just before serving. You should try to finish this in a few days.
Catherine is a veteran recipe developer for us. You and us are very blessed.
Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach!
Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. And recently the Ultimate Pandan Cendol Cake which is so good that Cake & Bake Show published it. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours and will take any recipes or ideas we challenged her.
Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/