A light and fluffy pandan chiffon cake topped with pandan whipped cream frosting and filled with Gula Melaka shredded coconut.
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Preheat the oven to 170°C (340°F).
In a bowl, whisk egg yolks, one whole egg, caster sugar, and salt until well combined.
Add corn oil, thick coconut milk, and pandan juice to the egg mixture and mix well.
Sift in plain flour and corn flour, then fold gently until the batter is smooth.
In a separate bowl, beat egg whites until foamy, then gradually add caster sugar and continue beating until stiff peaks form.
Gently fold the egg white mixture into the egg yolk batter in three batches, ensuring not to deflate the batter.
Pour the batter into an ungreased chiffon cake pan and bake for 45 minutes.
Invert the cake pan immediately after baking and let it cool completely before removing the cake.
Cover with silicon paper, press with board, flip twice. Cool for 10-15 minutes.
Peel off another side of the silicon paper with cake skin, cut off the surrounding edges.
Prepare Gula Melaka shredded coconut. Shape into a log on baking paper, roll tightly, and refrigerate. Can prepare in advance for this step.
In a chilled bowl, whip the dairy whipping cream and caster sugar until soft peaks form.
Add concentrated pandan juice and continue whipping until stiff peaks form.
Spread thick pandan frosting on cake, leaving 1 cm border on sides.
Place the shredded coconut log, spread pandan frosting covering the coconut filling.
Roll the cake up using the end part of the silicon paper to help you push the cake over. Pull the silicon paper underneath while pressing with the dough cutter, help to make the cake round. Refrigerate for 1-2 hours.
Pipe reserved pandan frosting on Swiss roll and top with pandan ondeh-ondeh for decoration.
Ensure the egg whites are at room temperature for better volume when whipping.
Use fresh pandan leaves for the best flavor in pandan juice.
How do I store leftover Pandan Swiss Roll with Shredded Coconut Filling?
To store leftover Pandan Swiss Roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the roll, which can last up to a month. Just make sure to wrap it well to prevent freezer burn.
What are some suitable substitutions for Gula Melaka in the Pandan Swiss Roll recipe?
If you don't have Gula Melaka, you can substitute it with brown sugar or coconut sugar for a similar flavor profile. Keep in mind that the sweetness level may vary slightly, so adjust the amount to your taste. For a healthier option, you could also use maple syrup, but this may alter the texture of the filling.
Can I make the Pandan Swiss Roll gluten-free?
Yes, you can make a gluten-free version of the Pandan Swiss Roll by substituting plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with the cake's structure. Additionally, check that all other ingredients, like the baking powder, are gluten-free.
What can I pair with Pandan Swiss Roll for a dessert platter?
Pandan Swiss Roll pairs beautifully with tropical fruits like mango, pineapple, or coconut sorbet. You can also serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a more festive touch, consider adding some fresh whipped cream or a scoop of vanilla ice cream.
What is the best way to ensure my Pandan Swiss Roll doesn't crack when rolling?
To prevent your Pandan Swiss Roll from cracking, make sure to bake the cake until it's fully cooked but not overdone. Allow it to cool slightly before rolling it up with the filling. Using parchment or silicon paper to help guide the roll can also minimize cracking. If you find it difficult, you can gently warm the cake slightly before rolling to make it more pliable.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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