Bright green pandan swiss roll

Bright green pandan swiss roll

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient

The pandan swiss roll

Quantity Ingredient
120g plain flour
1/4 teaspoon baking powder
160g caster sugar
125ml boiling water
9 whole eggs, at room temperature
3/4 teaspoon pandan concentrate, (not essence)
60ml vegetable oil

The chantilly cream

Quantity Ingredient
400g whipping cream or double cream
200g icing sugar
11/2 teaspoon vanilla extract

To assemble

Quantity Ingredient
1 jar raspberry jam

Method

  1. Preheat the oven to 220°Cfan. Sift the flour and baking powder into a mixing bowl. In a separate mixing bowl or an electric dough mixer, whisk the caster sugar (superfine sugar) and boiling water together to make a syrup (medium speed in a mixer, or whisk by hand) for 3–4 minutes.
  2. Once the sugar has dissolved, add the eggs, then whisk on high speed (or vigorously by hand) for 3–4 minutes. The mixture will become creamy and fluffy and should expand to roughly three times its volume, as you beat air into the mix. Add the pandan concentrate and whisk for 30 seconds, until the mix has a uniform, bright green colour.
  3. Now, across the top of the mix, evenly sift the flour and baking powder. Gently fold the flour into the egg mix by hand, until it is all well incorporated and no lumps remain, taking care to fold from bottom to top carefully, retaining as much air in the mix as possible.
  4. Pour the vegetable oil all the way around the edge of the mixing bowl, then quickly fold the oil into the mix. This is a critical part of the sponge-making – if it takes too long, you will lose a certain amount of volume and the cake may sink in the oven.
  5. Rub butter around a 60cm baking tray, then line with good-quality baking paper or silicone paper. Give the cake mix one last fold, to scrape any excess flour from the bottom, then pour the mix on to the lined baking tray.
  6. Place the baking tray on the middle shelf of the oven, with a spare wire shelf underneath, for 12 minutes (the top will start to brown by this point). Now place a room temperature oven tray underneath the cake tray in the oven, guarding the bottom of the cake from too much heat. Turn the oven down to 180°C and bake for a further 14 minutes.
  7. Once cooked, remove the cake from the oven, checking that it is cooked through by poking a toothpick into the centre of the cake – if it comes out completely clean, the cake is ready. Take the cake off the baking tray and place immediately on a cooling rack for 3 minutes. Then place a sheet of baking paper or silicone paper over the top of the cake. Holding a cool baking tray on top, carefully flip the cake upside down on to the cool tray and place on a work surface.
  8. Remove the top layer of paper. Cut the sides of the cake off, so as to expose the bright green colour, then immediately roll the cake into a tight Swiss roll shape (this helps to keep the cake flexible for rolling up again later). Roll it tight all the way up, like a Swiss roll, carefully removing the bottom sheet of paper as you go. Once fully rolled, allow to cool completely.
  9. Whisk the Chantilly cream ingredients together until the cream has thickened and then place in the fridge to cool for 30 minutes. Unroll the cooled sponge and spread it with a roughly 2mm thick layer of raspberry jam. On top of the jam, spread about 3–4mm of Chantilly cream. Now roll the cake back up once more (like a large sushi roll) to form a Swiss roll. Traditionally in Hong Kong bakeries, this is then cut into 3–4cm pieces, to be served on individual cake plates for a stunning and colourful treat.

Tip

  • If making the swiss roll well in advance and do not want to run the risk of your whipped cream melting, while waiting for guests, try using dream whip or an equivalent ‘whipped’ cream alternative instead.
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