Pandan Swiss Roll Cake

Equipment Needed:

• Baking sheet or jelly roll pan (approximately 10 x 12 inches)
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Separate the Eggs: Begin by carefully separating the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.
2. Mix Wet Ingredients: In the bowl with egg yolks, add granulated sugar, vegetable oil, coconut milk, and pandan extract. Whisk until smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the yolk mixture, folding gently until a smooth, thick batter forms.

Step 2: Whip the Egg Whites

1. Beat the Egg Whites: Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add a small amount of sugar, continuing to beat until soft peaks form.
2. Form Stiff Peaks: Increase the mixer speed to high, and continue beating until stiff peaks form. This step is crucial for creating a light and airy cake texture.

Step 3: Fold the Egg Whites into the Batter

1. Incorporate the Egg Whites: Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Once mixed, gently fold in the remaining egg whites in two more additions, taking care not to deflate the batter.

Step 4: Bake the Pandan Sponge

1. Prepare the Baking Pan: Line a 10×12-inch baking sheet with parchment paper, allowing the edges to hang over slightly for easy removal.
2. Pour and Spread the Batter: Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula to ensure an even layer.
3. Bake: Preheat your oven to 170°C (340°F) and bake for 12-15 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

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