Pandan Swiss Roll Cake – Page 3

Cool the Cake: Once baked, allow the cake to cool in the pan for a few minutes. Gently lift the cake out of the pan using the parchment paper and place it on a clean, flat surface.
Roll the Cake: While still warm, carefully roll the cake (with the parchment paper attached) into a log shape. This step helps the cake “remember” its shape and prevents cracks when filling later. Let the rolled cake cool completely.

Whip the Cream: In a chilled mixing bowl, add the cold heavy cream and powdered sugar. Beat with an electric mixer until soft peaks form. Add vanilla extract if using, and continue beating until stiff peaks are achieved.
Unroll and Fill the Cake: Once the cake has completely cooled, unroll it gently. Spread an even layer of whipped cream filling over the surface, leaving a slight border along the edges to prevent the filling from spilling out when rolled.

Roll the Cake with Filling: Carefully roll the cake back into a log shape, using the parchment paper to help guide and tighten the roll as needed.
Chill Before Serving: Wrap the rolled cake in parchment paper or plastic wrap and refrigerate for at least 1 hour. Chilling helps set the cream and makes the cake easier to slice.

Slice the Swiss Roll: Once chilled, use a sharp knife to slice the pandan Swiss roll into even pieces.
Garnish and Enjoy: Serve as is, or dust lightly with powdered sugar. Enjoy this fragrant, tender dessert with family and friends.

Fresh Pandan Juice: For an authentic taste, you can use fresh pandan leaves instead of extract. Blend a few pandan leaves with water, then strain the mixture to obtain pandan juice.
Perfect Roll Technique: Rolling the cake while it’s warm ensures it won’t crack when filled and rerolled.
Stable Whipped Cream: For more stable whipped cream, you can add a teaspoon of cornstarch or powdered gelatin to the mixture.