Okay you guys already know how I feel about pandan, and if you’re a fan of pandan’s fragrant, vanilla-like aroma with a hint of nuttiness, then you’re going to love this Pandan Roll Cake! This light and fluffy cake features the natural essence of fresh pandan leaves, complemented by pandan extract to create a beautiful green hue and deliciously sweet flavor. Whether you’re making it for a special occasion or just craving a comforting dessert, this pandan roll cake is sure to impress!
I’m not gonna lie, this cake is one of the hardest cakes I’ve ever made in my life but it honestly was soooo worth the effort!! I highly recommend giving it a try cause it’s one of my new favorites.
Recipe Overview
Servings: 8-10 slices
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients for Pandan Roll Cake
For the Cake:
- 1 cup all-purpose flour (sifted)
- 5 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/4 cup vegetable oil
- 1/4 cup coconut milk
- 4-5 fresh pandan leaves (blended with water)
- 1 tsp pandan extract (for enhanced flavor and color)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cream of tartar (or lemon juice as an alternative)
For the Filling:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (optional)
For Garnish:
- Shredded coconut (optional)
- Fresh pandan leaves for decoration
Instructions for Making Pandan Roll Cake
Step 1: Extracting Fresh Pandan Juice
- Rinse the fresh pandan leaves thoroughly to remove any dirt.
- Cut the leaves into small pieces and blend them with 3/4 cup of water until smooth.
- Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green pandan juice. You’ll need about 3 tbsp of pandan juice for the recipe.
Step 2: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and line a 10×15-inch baking tray with parchment paper.
- In a bowl, whisk together the egg yolks and half of the sugar (1/4 cup) until pale and creamy.
- Add the pandan juice, pandan extract, vegetable oil, and coconut milk to the yolk mixture. Mix until smooth.
- Gradually sift in the all-purpose flour, baking powder, and salt. Gently fold until the batter is well combined without overmixing.
Step 3: Whip the Egg Whites
- In a separate clean bowl, beat the egg whites with cream of tartar (or lemon juice) until foamy.
- Slowly add the remaining sugar (1/4 cup) and continue beating until stiff peaks form. The meringue should hold its shape without collapsing.
Step 4: Combine the Mixtures
- Gently fold the meringue into the pandan batter in three additions, using a spatula to incorporate it without deflating the batter.
- Pour the batter into the prepared baking tray and spread evenly.
Step 5: Bake the Cake
- Bake for 12-15 minutes or until the top is lightly golden and a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven and let it cool for a few minutes.
Place another piece of parchment paper on top of a kitchen towel, and carefully flip it over. Peel off the bottom parchment paper and slowly roll the cake with the towel inside. Allow it to cool completely.
Step 6: Prepare the Whipped Cream Filling
- Using a hand mixer, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Be careful not to over-whip, as it can turn grainy.
Step 7: Assemble the Pandan Roll Cake
- Once the cake has cooled, spread an even layer of whipped cream over the surface.
- Carefully roll the cake from the shorter edge, using the parchment paper to guide it.
- Wrap the roll in the parchment paper and chill in the refrigerator for at least 30 minutes to set.
Step 8: Garnish and Serve
- Unwrap the chilled cake and pipe whipped cream on top, sprinkle with shredded coconut and pandan leaves. Slice and enjoy!
Troubleshooting Tips for Pandan Roll Cake
1. Why did my cake crack when rolling?
- Overbaking the cake can cause it to dry out and crack when rolled. Make sure to keep an eye on the baking time and remove it as soon as it’s done.
- Rolling the cake while it’s still slightly warm can help prevent cracking.
2. My whipped cream filling is runny. What should I do?
- Ensure your heavy cream is well-chilled before whipping.
- If the cream becomes too runny, place it in the fridge for 10-15 minutes and re-whip it.
3. Why is my cake not fluffy enough?
- Be careful when folding the egg whites into the batter. Overmixing can deflate the air, resulting in a dense cake.
- Ensure your egg whites are beaten to stiff peaks to maintain the cake’s structure.
4. How can I achieve a deeper green color?
- Add a little extra pandan extract for a richer color. However, too much can result in an artificial taste.
5. Can I make this cake gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend to achieve similar results.
Serving Suggestions
- Enjoy your pandan roll cake as an afternoon treat with a cup of jasmine tea.
- Serve it chilled for an extra refreshing dessert, perfect for warm weather.
- Add some fresh tropical fruits like mango or lychee alongside for an added burst of flavor.
Storage and Reheating
If you have leftovers, store the pandan roll cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but you can keep it chilled and enjoy it the next day.
To serve, let the cake sit at room temperature for 10 minutes to soften slightly before slicing.
Why You’ll Love This Pandan Roll Cake
- Easy to Make: This cake comes together quickly and doesn’t require special equipment.
- Delightfully Fluffy: The sponge texture is incredibly light and airy.
- Fragrant Pandan Flavor: The combination of fresh pandan leaves and extract provides a beautifully balanced flavor.
- Perfect for Any Occasion: Whether it’s a casual treat or a celebration, this cake is sure to be a hit!
Frequently Asked Questions
1. Can I use store-bought pandan extract instead of fresh pandan leaves?
Yes, but fresh pandan leaves provide a more natural and fragrant flavor that’s worth the effort.
2. What if I don’t have coconut milk?
You can substitute coconut milk with regular whole milk, but coconut milk enhances the tropical flavor.
3. Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Final Thoughts
This Pandan Roll Cake is a delightful and visually stunning dessert that brings a unique Southeast Asian twist to the classic roll cake. Whether you’re familiar with pandan or trying it for the first time, this recipe is a must-try!
Give it a go and let me know how it turns out—happy baking!
How to make Pandan Roll Cake (a.k.a. Swiss Roll)
Course: Dessert, RecipesCuisine: American, asianDifficulty: Medium8-10
servings20
minutes15
minutesIngredients
- For the Cake:
1 cup all-purpose flour (sifted)
5 large eggs (separated)
1/2 cup granulated sugar (divided)
1/4 cup vegetable oil
1/4 cup coconut milk
4-5 fresh pandan leaves (blended with water)
1 tsp pandan extract (for enhanced flavor and color)
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp lemon juice
- For the Filling:
1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar
1/2 tsp vanilla extract (optional)
- For Garnish:
Shredded coconut (optional)
Fresh pandan leaves for decoration
Directions
- Extracting Fresh Pandan Juice
Rinse the fresh pandan leaves thoroughly to remove any dirt.
Cut the leaves into small pieces and blend them with 3/4 cup of water until smooth.
Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green pandan juice. You’ll need about 3 tbsp of pandan juice for the recipe. - Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and line a 10×15-inch baking tray with parchment paper.
In a bowl, whisk together the egg yolks and half of the sugar (1/4 cup) until pale and creamy.
Add the pandan juice, pandan extract, vegetable oil, and coconut milk to the yolk mixture. Mix until smooth.
Gradually sift in the all-purpose flour, baking powder, and salt. Gently fold until the batter is well combined without overmixing. - Whip the Egg Whites
In a separate clean bowl, beat the egg whites with lemon juice until foamy.
Slowly add the remaining sugar (1/4 cup) and continue beating until stiff peaks form. The meringue should hold its shape without collapsing. - Combine the Mixtures
Gently fold the meringue into the pandan batter in three additions, using a spatula to incorporate it without deflating the batter.
Pour the batter into the prepared baking tray and spread evenly. - Bake the Cake
Bake for 12-15 minutes or until the top is lightly golden and a toothpick inserted comes out clean.
Once baked, remove the cake from the oven and let it cool for a few minutes.
Place another piece of parchment paper on top of a kitchen towel, and carefully flip it over. Peel off the bottom parchment paper and slowly roll the cake with the towel inside. Allow it to cool completely. - Prepare the Whipped Cream Filling
Using a hand mixer, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
Be careful not to over-whip, as it can turn grainy. - Assemble the Pandan Roll Cake
Once the cake has cooled, spread an even layer of whipped cream over the surface.
Carefully roll the cake from the shorter edge, using the parchment paper to guide it.
Wrap the roll in the parchment paper and chill in the refrigerator for at least 30 minutes to set. - Garnish and Serve
Unwrap the chilled cake and pipe whipped cream on top, sprinkle with shredded coconut and pandan leaves. Slice and enjoy!
