Soft pandan cake, covered with kaya and coconut, rolled into a beautiful swiss roll. This is just about the softest cake you’ll ever find.
I’m obsessed with swiss rolls at the moment. Not just obsessed with making them, but also obsessed with eating them. Okay, honestly it’s mostly about the eating but let’s pretend I’m interested in making them too. Lol. They’re just SO good. Really. The first swiss rolls I shared with you guys was this vanilla swiss roll stuffed with whipped cream. I love love love whipped cream. My bf went crazy over the vanilla rolls too. However, as some you might know, my dad’s gf does not eat dairy. Therefor, I wanted to make a dairy-free swiss roll for her. The result? This pandan swiss roll with kaya (coconut jam) and grated coconut instead of whipped cream. It’s amazing. You will not miss the dairy.
Now, this cake might not look as smooth as the vanilla roll, but I promise you it will turn out smooth if you follow the recipe. You see, I accidentally over-baked mine so there are small cracks here and there on the photos. (Note to self: double check if timer is set to 2 minutes instead of 22 next time.) The flavor was still amazing though.
Naturally, if you’re not a fan of kaya, you can easily sub it with whipped cream. Pandan and whipped cream taste delicious together. I’ve also seen pandan rolls with chocolate filling, but I’m not too sure about that combination. I’ve never tried it, but something in my head says “no, no”. And if you’re not a fan of filling in general, roll this cake as is and it will still be great. Trust me.
- 4 eggs, separated
- 120 g granulated sugar, divided
- 30 mL vegetable oil
- 2 tsp pandan paste
- 50 g all-purpose flour
- grated coconut (optional)
- Preheat the oven to 160C and line a rectangular baking tin with baking paper. Set aside.
- In a bowl, mix the egg yolks, HALF of the sugar, oil and pandan paste.
- Sift in the flour and mix until smooth. Set aside.
- In a mixing bowl, beat the egg whites until frothy.
- While whipping, slowly add the other HALF of the sugar. Whip until soft peaks.
- In batches, fold the egg whites into the yolk mixture.
- Pour the batter into the cake tin and bake about 22 minutes at 160C in a waterbath.
- Remove the cake from the oven and let it cool.
- Spread the kaya on top of the cake and sprinkle coconut on top.
- Roll the cake and wrap it with baking paper. Secure the sides tightly. Let the cake set for about 10-20 minutes in the fridge.
- Remove the cake from the fridge and slice into thick slices.