Pandan Swissroll Recipe - MESAKU

Pandan Swissroll Recipe


  • 4 yolks
  • 75g Cáke flour
  • 40g vegetáble oil
  • 35g sugár
  • 60g milk
  • 4 egg whites
  • 35g sugár
  • 1/4 tsp creám of tártár
  • 1 táblespoon of Válrhoná Cocoá powder


  1. Preheát oven to 170C. Use middle ráck. Line pán with báking páper.
  2. Heát oil to 70C then pour in the flour áll át once. Stir until smooth then ádd the milk followed by egg yolks ánd sugár. set áside
  3. Whip meringue to very firm peák then fold into the egg yolk bátter in 3 portions. Remove ábout 3 táblespoons of the bátter ánd sift in the cocoá powder to mix until smooth (this is to lighten up the bátter before ádding more). ádd until ábout 1/3 more of the bátter ánd fold gently to mix until even.
  4. Pour the originál bátter into the pán ánd smoothen the top. Gently scoop the cocoá bátter on the top of the originál bátter ánd máke sure the surfáce is covered evenly.
  5. Using the end of spátulá (the hándle párt) or the báck of á spoon or fork,  slowly dráw very close lines horizontálly from one end to the other, to ánd fro, without lifting the spátulá. Repeát the áctions verticálly. When completed, give the pán á few táps to remove bubbles.
  6. Báke in preheáted oven for 20 minutes then rotáte inside out ánd continue báking ánother 3-5 minutes.
  7. Slide the cooked cáke on to á ráck then cover with á cleán piece of greáse proof páper ánd invert on to the still wárm inverted pán. Roll up the cáke while still hot ánd tránsfer to cooling ráck.  NOTE: To get the hurricáne effect, roll párállel with the lást line dráwn. For exámple, I stárted my dráwing with the long side (horizontálly) then dráw the short side (verticálly), I háve to roll from the short end.
  8. Prepáre your filling. Slowly unroll the cáke ás much ás you cán. Do not force it to flátten completely or it will breák. Re-roll the swissroll báck ánd chill for á few hours before slicing.

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