The first time I rolled up a Pandan Swiss Roll, the kitchen was filled with the tantalizing fragrance of coconut and the vibrant green hue of pandan. It was an unassuming afternoon when I decided to embrace a little culinary adventure, swapping out mundane sweets for something truly exotic. This delightful dessert not only looks stunning but also introduces a symphony of textures and flavors that dance on your palate.
Picture this: a light, fluffy cake enveloping a rich, creamy filling, all wrapped in a delicate sweetness. What makes this Pandan Swiss Roll even more special is its ability to impress at gatherings while requiring minimal effort. Whether you’re looking to jazz up a dinner party or simply indulge in a tasty treat, this recipe promises a delightful escape from everyday meals. Plus, I guarantee your friends and family will be asking for seconds. Let’s get rolling!
Why is Pandan Swiss Roll so special?
Exotic Flavors: The unique infusion of pandan brings a refreshing and aromatic twist that sets this treat apart from traditional cakes.
Light and Airy: Each bite offers a wonderful contrast of fluffy cake and creamy filling, making it irresistibly delightful.
Easy to Make: With a straightforward process, even novice bakers can create this stunning dessert with confidence.
Perfect for Any Occasion: Impress your guests at parties or simply treat yourself during a cozy night in.
Visual Appeal: The vibrant green color and toasted coconut finish add a beautiful touch that’s sure to wow.
Don’t forget, you can also explore more delicious recipes like tropical-inspired desserts to keep your culinary adventures exciting!
Pandan Swiss Roll Ingredients
For the Cake
- Large coconut flakes – adds a delightful crunch and tropical flavor to the roll.
- Large eggs, room temperature – essential for a fluffy texture when whipped.
- Cream of tartar – stabilizes the egg whites for that perfect meringue.
- Granulated sugar – helps sweeten the cake, with 100g for the meringue and 50g for the yolk mixture.
- Milk (dairy or non-dairy) – contributes moisture and tenderness to the cake.
- Light-tasting oil (e.g., canola or avocado) – ensures a moist cake without overpowering flavors.
- Pandan extract – infuses the cake with a unique, fragrant flavor typical of a Pandan Swiss Roll.
- Green gel food coloring (optional) – enhances the vibrant green hue of the cake.
For the Whipped Cream Filling
- Whipping cream or heavy cream, cold – creates a luscious and stable filling that complements the cake beautifully.
- Powdered sugar – sweetens the whipped cream without the graininess of granulated sugar.
- Vanilla extract – adds a warm, aromatic note that rounds out the flavors wonderfully.
- Pandan extract (optional) – for an extra burst of aromatic goodness in the filling.
With these ingredients on hand, you’ll be well on your way to creating a show-stopping Pandan Swiss Roll that’s sure to impress everyone around the table.
How to Make Pandan Swiss Roll
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Preheat your oven to 325°F. Line a 12×17″ baking tray with parchment paper on the bottom only, ensuring a smooth baking experience.
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Toast the coconut flakes on the baking tray for 5-10 minutes. Stir occasionally until they’re lightly golden brown. Let them cool before transferring to a container.
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Adjust the oven temperature to 350°F and clean the lined baking tray, preparing it for the cake batter.
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Separate the egg whites and yolks into two large mixing bowls, laying the foundation for a fluffy meringue and a rich yolk mixture.
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Beat the egg whites with cream of tartar using an electric hand mixer on low-medium speed until frothy. Gradually add 100g of granulated sugar, one spoonful at a time, until stiff peaks form.
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Mix the remaining 50g of sugar into the egg yolks. Then, add milk, oil, pandan extract, and optionally the green gel food coloring, stirring until combined.
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Sift the cake flour into the egg yolk mixture, gently mixing until just combined and smooth. Be careful not to over-mix!
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Fold about ⅓ of the meringue into the egg yolk mixture to lighten it. Follow by gently folding in the remaining meringue until no streaks remain.
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Pour the batter into the lined baking tray, smoothing it into an even layer for that perfect bake.
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Bake for 12-13 minutes or until the edges are lightly browned and the top is puffy. Allow the cake to cool for about 5 minutes, then release it from the pan.
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Flip the cake onto a wire rack, then onto a fresh sheet of parchment paper. Roll the cake up while still warm with the parchment and let it cool completely.
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Combine whipping cream, powdered sugar, vanilla extract, and optional pandan extract in a large mixing bowl. Beat until firm peaks form for a luscious filling.
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Unroll the cooled cake sheet and spread a thick layer of whipped cream on top, leaving the last 1″ empty for easier rolling.
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Roll the cake sheet up without parchment and wrap it in plastic wrap. Chill in the fridge for at least 3 hours or overnight, allowing flavors to meld.
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Spread a thin layer of whipped cream on the outside before pressing toasted coconut flakes around the cake for an inviting finish.
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Slice about ½” off both ends of the cake roll, then cut into 1-2″ thick pieces for delightful servings.
Optional: Garnish with additional toasted coconut flakes for extra texture and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing the Pandan Swiss Roll in advance is a breeze, perfect for those busy weeknights or gatherings! You can bake the cake and roll it up up to 24 hours ahead of time. Simply allow the rolled cake to cool completely, wrap it tightly in plastic wrap, and refrigerate. The whipped cream filling can be made up to 3 days in advance; just keep it stored in an airtight container in the fridge. When you’re ready to serve, unroll the cake, spread the whipped cream, re-roll, and zhuzh it up with a thin layer of cream and toasted coconut. This method maintains its fluffy texture and delicious flavors, ensuring your Pandan Swiss Roll remains just as delightful as freshly made!
Expert Tips for Pandan Swiss Roll
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Room Temperature Eggs: Make sure your eggs are at room temperature as this helps create a fluffier batter when whipped.
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Gentle Folding: When combining the meringue with the egg yolk mixture, be gentle! Over-mixing can deflate the batter, compromising the fluffy texture of your Pandan Swiss Roll.
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Cool Before Rolling: Allow the cake to cool slightly before rolling it up; this ensures that it doesn’t crack. A warm roll is more forgiving and easier to shape.
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Chill the Cream: Use cold cream for the filling; this prevents it from becoming too runny while beating and ensures a creamy consistency.
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Check Baking Time: Ovens can vary, so keep an eye on the baking time. You want a puffy, lightly browned top, but be careful not to overbake it, as it can dry out.
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Keep it Wrapped: Once rolled, wrap the Pandan Swiss Roll tightly in plastic wrap; this helps maintain moisture and shape until you’re ready to serve.
Pandan Swiss Roll Variations
Feel free to get creative and give this delightful roll your personal twist!
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Dairy-Free: Substitute non-dairy milk and cream for a vegan-friendly option that keeps all the delightful flavors intact.
This swap allows everyone to enjoy the yumminess without sacrificing taste! -
Coconut Cream: Use coconut cream instead of whipping cream for a richer filling that amplifies the tropical vibe.
This will create a luscious, creamy texture that makes each bite feel like a mini-vacation! -
Matcha Twist: Substitute pandan extract with matcha powder for a unique green tea flavor that pairs beautifully with the cake.
It’s a match made in dessert heaven, blending two iconic flavors into one delectable treat! -
Chocolate Ganache Filling: Add a layer of chocolate ganache inside for a decadent surprise that contrasts wonderfully with the fluffy cake.
The richness of chocolate enveloping that light sponge is just pure bliss! -
Nuts About It: Mix in chopped toasted almonds or hazelnuts in the filling for an added crunch that elevates the texture.
Crunchy bits amidst the fluffy cake create a taste sensation you won’t forget! -
Citrus Zing: For a bright flavor boost, add a teaspoon of orange or lemon zest to the whipped cream filling.
Citrus cuts through the sweetness, adding a delightful layer of freshness that dances on your palate! -
Spicy Kick: Stir in a pinch of cayenne pepper or ground ginger to add warmth to the whipped cream; it’s a delicious surprise!
This subtle heat complements the sweetness beautifully, making each bite pop with flavor! -
Fruity Fusion: Layer in fresh fruit like strawberries or mango slices inside the roll for a juicy, fruity twist that brightens every mouthful.
The natural sweetness and juiciness create a lovely contrast to the creamy filling and soft cake!
What to Serve with Pandan Swiss Roll?
Imagine delighting your loved ones with the vibrant sweetness of this exquisite dessert while pairing it with carefully selected accompaniments that enhance its charm.
- Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a burst of tartness, beautifully balancing the sweetness of the roll.
- Coconut Sorbet: The refreshing and tropical flavors echo the coconut in the Swiss roll, creating a delightful harmony in every bite.
- Green Tea: A warm cup of green tea pairs perfectly, providing a subtle earthy contrast that complements the pandan’s unique taste.
- Mango Chutney: A sweet and tangy mango chutney can bring a lovely contrast of flavors and colors to the table.
- Whipped Cream: A simple dollop of extra whipped cream elevates the indulgence, providing a creamy texture that your guests will relish.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce adds richness and a touch of decadence that rounds out the dessert experience.
- Almond Cookies: Crunchy almond cookies give a delightful texture alongside the soft roll, making for a satisfying combination.
- Mint Leaves: Fresh mint not only adds a pop of color but also a refreshing hint that brightens the palate between bites.
These pairings ensure that your Pandan Swiss Roll shines even brighter, turning a delightful dessert into a magical feast for the senses.
How to Store and Freeze Pandan Swiss Roll
Room Temperature: Store leftover slices in an airtight container for up to 1 day. Enjoy the roll fresh for the best flavor and texture!
Fridge: Keep the Pandan Swiss Roll wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. This helps maintain its moisture and freshness.
Freezer: For longer storage, freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: If you prefer a slightly warm roll, microwave a slice for 10-15 seconds. This enhances the cake’s flavors and brings back its delightful texture!
Pandan Swiss Roll Recipe FAQs
How do I select the right pandan extract?
Absolutely! When choosing pandan extract, look for one that is pure and made from real pandan leaves for the best flavor. You can find it in Asian grocery stores or online. It should be a vibrant green color; avoid any that look artificial or overly processed.
How should I store leftover Pandan Swiss Roll?
Very simple! Wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge for up to 3 days. This keeps them moist and delicious. If you want to savor them for longer, you can freeze individual slices!
Can I freeze Pandan Swiss Roll?
Absolutely! Slice the Pandan Swiss Roll into pieces, then wrap each piece tightly in plastic wrap followed by aluminum foil to prevent freezer burn. You can store it in the freezer for up to 2 months. Just remember to thaw it overnight in the fridge before enjoying it!
What should I do if my meringue doesn’t reach stiff peaks?
Not to worry! If your meringue isn’t reaching stiff peaks, check if your mixing bowl and beaters are clean (any fat can prevent proper whipping). Ensure your egg whites are at room temperature and that you’re adding the sugar gradually. If all else fails, you can try adding a pinch more cream of tartar to stabilize the mixture.
Is this recipe suitable for people with egg allergies?
While this recipe features eggs, there are alternatives! You can try using aquafaba (the liquid from canned chickpeas) as a substitute. Typically, 3 tablespoons of aquafaba can replace 1 egg. Keep in mind, however, that this will alter the flavor and texture slightly, but it can be a fun experiment!
What can I substitute for coconut flakes if I’m allergic?
If you’re allergic to coconut, you can try using finely chopped nuts, like almonds or walnuts, for a different texture and flavor. Alternatively, crushed graham crackers can give a crunchy element, though it will change the signature tropical vibe of the Pandan Swiss Roll.
Delicious Pandan Swiss Roll: A Tropical Twist on Cake!
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Line a 12x17" baking tray with parchment paper on the bottom only.
- Toast the coconut flakes on the baking tray for 5-10 minutes until lightly golden brown. Let cool.
- Adjust the oven temperature to 350°F (177°C) and clean the lined baking tray.
- Separate egg whites and yolks into two large mixing bowls.
- Beat egg whites with cream of tartar until frothy. Gradually add 100g sugar until stiff peaks form.
- Mix remaining 50g sugar into egg yolks and add milk, oil, pandan extract, and optional food coloring.
- Sift cake flour into yolk mixture and mix until just combined.
- Fold ⅓ of the meringue into yolk mixture, then fold in remaining meringue until no streaks remain.
- Pour batter into lined baking tray and smooth into an even layer.
- Bake for 12-13 minutes until edges are lightly browned and top is puffy. Allow to cool for 5 minutes.
- Flip cake onto a wire rack, then onto fresh parchment paper. Roll up while warm with parchment and let cool completely.
- Combine whipping cream, powdered sugar, vanilla extract, and optional pandan extract. Beat until firm peaks form.
- Unroll the cooled cake sheet and spread a thick layer of whipped cream on top, leaving 1" empty.
- Roll the cake sheet up without parchment and wrap it in plastic wrap. Chill in the fridge for at least 3 hours.
- Spread a thin layer of whipped cream on the outside of the rolled cake before pressing toasted coconut flakes around it.
- Slice ½" off both ends of the roll, then cut into 1-2" thick pieces for servings.