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Pandan Swiss Roll fused by fiona uyema

Pandan Swiss Roll

This Pandan Swiss Roll is just such a delicious dessert that I discovered for the first time when I met a Chinese lady at a party my sister was hosting. Now, it's a firm favourite that I have made for lots of parties.
Course: Dessert
Cuisine: japanese, asian, chinese
Keyword: Pandan, swiss roll
Servings: 8
Author: Fiona Uyema


  • 4 eggs preferably free-range or organic, at room temperature
  • 100 g caster sugar
  • 100 g plain flour sieved
  • 1 tbsp pandan extract recipe here
  • 1 large pot of whipped cream (add a few teaspoons of icing sugar and mix well)
  • Icing sugar for dusting


  • Preheat a fan oven to 180 degrees Celsius.
  • Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
  • Add a tablespoon of pandan extract and whisk again for less than a minute.
  • Using a large spoon fold the sieved flour into the mix. Make sure that the flour is completely mixed into the egg and sugar mix.
  • Carefully line a baking tin with greaseproof paper (I grease this lightly with butter).
  • Pour the batter onto the baking tin (using a spatula gently even out the batter).
  • Bake in the oven for 10 to 15 minutes.
  • Remove from the oven and allow to cool for a few minutes in the baking tin.
  • Turn the cake over onto a clean tea towel. Now carefully tear away the greaseproof paper from the cake.
  • Roll the cake in a clean tea towel and allow to cool (this will avoid it breaking later).
  • Unfold the cake when it is cool and spread the whipped cream mix evenly on the cake.
  • Roll again and dust with icing sugar.
  • Put in the fridge until ready to eat.
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