After making Pandan Madeleines, we have some leftover Pandan extract so decided to use it for Pandan Swiss roll. I’ve only added 10g of the green sendiment 😅 so the green color didn’t really show up and taste was very subtle too. Luckily the kids still love it and had it for their dessert after dinner.
Also try using some leftover ingredients that we have in the fridge (e.g coconut milk, soy milk, coconut oil, etc) so had to adjust the recipe from the usual Swiss roll recipe I used.
Ingredients
(A)
6 egg whites (I used223g)
1 tsp lemon juice
70g caster sugar
(B)
6 egg yolks (I used 94.5g)
27g coconut milk
53g unsweetened soy milk
30g extra virgin coconut oil
30g canola oil
100g cake flour
10g homemade Pandan extract (should add more next time)
(C)
200g orasi rice whipping cream
10g Pandan extract
1/8 tsp pandan paste
Steps:
1. Preheat oven to 170deg cel
2. Place egg white and lemon juice in a stand mixer mixing bowl and let it whisk at lowest speed for about 10 mins
3. Whisk the ingredients (B) together except cake flour until well combined.
4. Sift cake flour into the egg yolk mixture & hand whisk it till well combined. Set aside.
5. Back to egg white mixture, increase the speed & add sugar in 3-4 batches into egg white mixture.Continue to whisk till stiff peaks form.
6. Fold in the egg white meringue into yolk mixture in 3-4 batches. Don’t have to be gentle for the first addition. But subsequent folding have to be gentle to avoid deflating the batter.
7. Pour the batter into lined tray and baked in preheated oven 170deg cel for 15 mins and 160deg for 10 mins
8. Removed from oven and drop the tray at 30cm height to avoid shrinkage. Flip it out of the tray, and roll the cake up when it’s warm. Let the rolled cake to cool on rack.
9. Whip the rice whipping cream until stiff peak form ,add Pandan extract and Pandan paste . Mix till well combined.
10. Unroll the cooled cake and spread a layer of Pandan cream. Roll up again , trim the sides off and decorate the outer layer with remaining cream as desired. I piped some cream on the roll and decorated with some cut Pandan leaves.
