Pandan roll

Pandan roll


1 person made this

About this recipe: This pandan roll is a light sponge flavoured with pandan leaf essence for a distinctive Asian flavour.

Simplycakebybrie London, England, UK

Serves: 6 

  • 4 eggs
  • 150g caster sugar
  • 55g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pandan essence or green paste pandan food colouring
  • 125g plain flour, sifted

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the oven to 230 C / Gas 7. Grease or line a Swiss roll tin.
  2. Beat eggs on medium speed, gradually adding the sugar. Continue beating till fluffy and soft peaks form.
  3. Stir in the melted butter, vanilla and pandan essence. Fold in the sifted flour. Tip the mixture into the prepared tin and spread out evenly.
  4. Bake for 10 to 15 minutes, or until golden and the cake springs back to the touch.
  5. Remove from oven and immediately roll up Swiss roll-style. Cool and unroll. Roll back up, slice and serve.

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