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Wednesday, 15 April 2015

Pandan Coconut Swiss Roll 斑斓椰香蛋糕卷

Our favorite cake goes to Pandan Chiffon Cake. I never like to make swiss roll after my first attempt on my 'half - failed' Giraffe Swiss Roll. The cake cracked while rolling up.

Giraffe Pattern Chocolate Swiss Roll 
After many months, I tried another recipe that I modified from Ogura cake recipe. Succeeded! And then, I gained my experience by making swiss roll again and again. 

This was my 2nd attempt making swiss roll.
Click here for the recipe and method on how I made this basic swiss roll. 

And now, after so many attempts, I finally mastered the skill and know how to make a presentable swiss rolls. No more crack! 


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3 Egg Yolk

25g Oil

14 g Pandan Extract (from fresh pandan leaves)

20g Coconut Milk (fresh/ packet)

50g Cake Flour


3 Egg White

55g Castor Sugar


Whipped Cream (click here for recipe)


Preheat oven 160'C.

1. In a bowl, mix together egg yolk, oil, pandan extract and coconut milk. Mix in flour to form a thick green paste.

Mix with a hand whisk, do not beat or over-mix.

2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry.

3. Add the green paste to egg white in 2 batches. 

Mix with hand whisk in one direction, scrape the side and bottom with a spatula.

4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop. 

5. Bake in a preheated oven for 20-25 minutes. 

6. Remove from oven, let it cool for 5 minutes. 

7. Carefully remove the baking sheet. Roll up the cake while it's still warm.

8. Let it cool completely.

9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before cut to serve.

This photo was taken on the next day. It's still moist and soft even on the 3rd day.
Not sure how it would turn out after day 3 ;)

Some feedback from those who have tried this recipe:

By Vernice Tan

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