Pandan Swiss Roll

Adapted from https://mykitchen101en.com/pandan-swiss-roll-cake/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add ~2 cups of water to oven. Preheat to 395°F

Step 2

blend 40ml of water and 13g of pandan leaves until fine. extract 40ml of pandan juice.

Step 3

In mixing bowl, whisk egg whites over low until large bubbles form. Add cream of tartar, whisk until small bubbles form. Gradually mix in sugar until thick. Merengue should stick off in peaks on the whisk.

Step 4

Combine egg yolks, sugar, and salt. Whisk until thick. When thickened, add in corn oil. Once combined, add in pandan juice. Mix well.

Step 5

Sieve milk powder into cake flour. sieve again into the previous bowl with wet ingredients.

Step 6

Add merengue to batter slowly, in 3 batches. Mix gently with whisk.

Step 7

Fold gently with spatula until well mixed. Tap on countertop a few times to burst large bubbles.

Step 8

Pour batter into 10x14 baking sheet, lined with parchment paper. Spread evenly with spatula; drop pan a few times to burst any bubbles.

Step 9

Bake 18-20min @ 375 until cake is golden-brown

Step 10

Take out of oven, drop 1ft onto countertop to minimize shrink. Sit on wire rack to cool completely.

Step 11

Once cooled completely, flip over and make 2 cuts ~1” apart to assist in rolling

Step 12

Spread whipped cream on cake

Step 13

Gently roll up cake

Step 14

Wrap cake and refrigerate for 1-2hrs before serving