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Before you jump to Pandan Roll Cake recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
Most of us think that comfort foods are terrible for us and that we should avoid them. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are a number of foods that, when you eat them, may boost your mood. When you are feeling a little down and are needing an emotional pick-me-up, test out a couple of these.
Grains can be great for driving away a bad mood. Barley, millet, quinoa, etc are terrific at helping you be happier. They help you feel full also which can truly help to improve your mood. Feeling famished can be a real downer! The reason these grains are so good for your mood is that they are not hard to digest. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn brings up your mood to a happier place.
So you see, you don’t need to stuff your face with junk food when you wish to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to pandan roll cake recipe. To cook pandan roll cake you need 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Pandan Roll Cake:
- Prepare Pandan Extract
- You need pandan leaves
- Provide water
- Take Cake
- Provide egg yolks
- Take caster sugar
- Use egg whites
- Get caster sugar
- Get rapeseed oil or other neutral oil
- Prepare fresh pandan extract
- Take plain flour + 10g corn flour, sifted
- Provide Pandan Whipped Cream
- Take whipping cream
- Prepare fresh pandan extract
- Prepare icing sugar, sifted
Steps to make Pandan Roll Cake:
- To make the pandan extract, chop pandan leaves and place in a food processor with 500ml cool water.
- Blend till finely chopped and strain the liquid with a muslin bag into a glass jar. Place the juice in the fridge overnight. The concentrated extract will settle at the bottom. Only this layer is used, the top layer of diluted pandan water can be discarded. You should get 50mls of concentrated extract.
- The next day, make the cake. Preheat your oven to 200C fan setting. Line a 28cm x 28cm tray with baking parchment.
- Place the egg yolks and 40g sugar into a metal bowl set on top of a pan of simmering water. Whisk until it is pale and thick. Add the pandan extract, oil and sifted flours into the egg yolk mixture and mix until incorporated.
- In a clean bowl of an electric mixer, add the egg whites and whisk until frothy, then add the remaining 45g caster sugar gradually. Whisk until soft peaks are formed.
- Fold the meringue into the egg yolk mixture in three batches, mixing until just incorporated.
- Pour batter into the prepared tin. Drop the tin onto the counter to get rid of small air bubbles. Bake for 15mins. Remove from the oven. Remove the cake from the cake tin immediately onto a tea towel. Peel the parchment paper off. Roll the cake before the cake cools down to prevent too much cracking on the top. Let the cake cool completely, rolled up.
- Make the whipped cream. In a clean mixing bowl, whip the cream and sifted icing sugar until soft peaks, add the remaining pandan juice and whip till medium peaks are formed.
- Unfurl the cake and spread the whipped cream onto the cake. At this point you can also add cut up fresh fruit if you like. Roll the cake up again. Wrap in a tea towel or baking parchment to hold ita shape and refridgerate for 2 hours before serving. Dust with icing sugar to serve.
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