Recipe: Pandan Rolled Cake - Bánh cuộn lá dứa

By Helen Le Published: November 22, 2014

  • Prep: 25 mins
  • Cook: 25 mins
  • Ready In: 50 mins

  • Yield: 1 loaf (4-6 Servings)

The perfect combination of coconut and pandan makes this Asian version of Swiss Roll a tempting dessert.

  • Preheat your oven to 160°C / 320°F Separate the egg whites from the yolks. (Cold eggs normally have firmer yolks). Don't let any egg yolk drop into the egg white. A safer way is to separate the egg yolk over a small bowl. If the egg white is clean from the egg yolk then you can add it into the large bowl.
  • Use an electric mixer to beat up the yolks. Gradually add in half of the sugar while beating. Continue beating till the sugar is soft and the yolks turn pale and creamy. Then gradually add in the oil and continue beating. Then also add in the coconut milk.
  • Then add 1 tsp vanilla extract and 1/2 tsp pandan extract. ( If you prefer using fresh pandan leaves then chop them up and blend with coconut milk. Then extract the green juice and add to the recipe in the same amount as the coconut milk)
  • Gradually sieve in the flour and mix well. Do this in a few batches to avoid big pockets of flour. Mix until you see no white color of the flour, then you will get a very thick and glossy batter. Remove the beaters from the mixer and go wash them clean.
  • It's very crucial that you use the clean and dry beaters to beat up the egg white otherwise it's not gonna work. Start beating the egg white on low speed to avoid splashing and gradually turn to high. Beat on high until you see many big bubbles. Then add 1/2 tsp cream of tartar or lime juice and a pinch of salt. Continue beating on high speed. Gradually add in the rest of the sugar. If you lift up the beater and see soft peak, then you continue beating on medium for 15 more seconds. When you lift up the beater and the pick stands straight up, it's called stiff peak, and that's what we're looking for.
  • Mix the egg whites into the egg yolks in 3 batches using folding method. Fold gently to keep as much of the air in the egg white as possible. Fold about 50 times or until fully incorporated.
  • Pour the batter slowly into the baking pan from 1 feet high to break the big air bubbles. Then tilt the pan to distribute the batter evenly and jiggle to level the surface. Then drop the pan 2 times to break the big bubbles.
  • Place into the middle rack of the preheated oven. Bake for 25 minutes at 165°C/330°F. Rotate the pan after 12 minutes to help the cake rise evenly
  • Make the whip cream filling: chill the whipping cream, the beaters and the clean bowl in the freezer for 10 minutes. Then start beating on low speed first to avoid splashing and the increase to high. Add 1 tbsp sugar and continue beating until it reaches stiff peak.
  • Mix 20g of coconut cream powder into the whipped cream. Gently fold the coconut powder into the whipped cream.
  • When finish baking, drop the pan 2 times to avoid shrinking. Drag the cake to a rack and leave 1 minute to cool down a little. Then drag it to a cutting board and remove the parchment paper at the slides. Place another large sheet of parchment paper on top and flip it over. Remove the paper at the bottom of the cake. Roll the cake in the new sheet when it's still warm to form the shape. Trim the end using diagonal cut. Let cool completely.
  • Unroll the cake and spread the cream over the surface, leaving 2 inches at the end. Lift up the paper and roll the cake. Keep in the refrigerator overnight to set. Cut in slices to serve.