Pandan Swiss Roll

I always love swiss roll, and sure i really like to bake swiss roll, i like the feel when i can succeed roll it without any crack on the cake. This time i bake pandan swiss roll from copycake kitchen. But instead of using red bean paste for filling, i use nuttela butter cream. I like this combination so much.

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

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Serve: 26x26cm square pan

Source: Copycake kitchen

Ingredients
A
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

1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Gently pour the batter into lined baking tin (26x26cm). Smooth out to the corners with a scraper.
7. Bake in preheated oven at 180c for 20 minutes.
8. Once the cake done, transfer the cake to wire rack.
9. Invert the cake and gently remove the baking paper.
10. Roll the cake. let it cool down
11. Open the roll cake, spread some nuttella buttercream and roll again