This recipe require pandan leaf, and yeah we have it a lot at our home backyard, my mom plant it. so i just pick 4-5 leaf pandan and blend it. it so fragrant and feel nice for using natural ingredient than using pandan paste.
This pandan swiss roll, is using chiffon cake method, i think this is pandan chiffon cake, the texture so soft and cottony. really easy to roll up.
Pandan Swiss Roll
Serve: 26x26cm square pan
Source: Copycake kitchen
IngredientsA
60ml homemade pandan juice
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk
B
3 eggs white
35g sugar
1 tsp lemon juice
Filling
Nutella Buttercream
How to Make
- Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
- Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
- In other bowl, beat egg white,sugar and lemon juice until soft peak form.
- Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
- Fold in the balance egg white with a spatula till well combine.
- Gently pour the batter into lined baking tin (26x26cm). Smooth out to the corners with a scraper.
- Bake in preheated oven at 180c for 20 minutes.
- Once the cake done, transfer the cake to wire rack.
- Invert the cake and gently remove the baking paper.
- Roll the cake. let it cool down
- Open the roll cake, spread some nuttella buttercream and roll again
ai ai.....enak banget roll cakenya...sampai saat ini belum mood coba buat roll cake...belum ada keinginan he he he...
ReplyDelete