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.

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Course: Dessert

Cuisine: japanese, asian, chinese

Keyword: Pandan, swiss roll

Servings:

Author: Fiona Uyema

Ingredients

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

Instructions

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.