You know one more thing I love about November? Its my birthday month! There is this wonderful feeling of being extra special to your loved ones,even just for a day. So even if it means being a year older, I always look forward to that day. I might be baking up a storm too, so watch this space:)
Aside from enjoying trick or treating at the end of October with my little family, part of the story last month was me craving for a pandan flavored cake. So last weekend, I whipped up a recipe to make a cake roll.
When perfected, cake rolls are such elegant cakes to present. As you can see, I am still far from perfecting the roll but I always love making this cake because it is so handy and presentable.
For the experts out there, can you tell me how to make the brown skin of the roll stay completely? I think rolls are lovelier if it has uniform outer skin right? I can peel the skin completely but I want to have that perfect brown skin for a better contrast. So if you have any tips, any specific parchment paper, I will be very happy to hear you out. Please?
Pandan Chiffon Roll with Vanilla Swiss Meringue Buttercream
(makes one roll)
written by Sanna of Woman Scribbles
Cake Roll (recipe adapted from the Pleasure Monger)
- 3 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 50 g all purpose flour
- 10 g cornstarch
- 70 g coconut milk
- 3 egg whites
- 85 g caster sugar
- 1/2 teaspoon pandan extract
Vanilla Swiss Meringue Buttercream
- 4 tbsp egg whites from a carton
- 1/2 cup sugar
- 110 g butter at room temperature, cut in small pieces
- 1 tsp vanilla extract
1. Preheat oven to 350F. Line a 12 inch by 9 inch cake oan with parchment paper,making the paper extend about an inch more from the pan edges. This will serve as your handle when you take out the cake from the pan later after baking.
2.Combine 1 egg, egg yolks, pandan extract and vanilla extract in a bowl. Gently beat to incorporate and set aside.
3.Sift the all purpose and cornstarch together twice and set aside.
4.Heat butter in a sauce pan until melted. You can also use the microwave to do this. Remove the butter from the heat and add the flour to the butter . Mix until you get a dough that comes together and pulls away from the sides of the bowl.
5.Gradually add the egg yolk mixture into the dough in small amounts. Whisk continuously while adding until you achieve a smooth batter. Add coconut milk to the batter and mix thoroughly. Strain the batter through a sieve and set aside.
6.Using an electric beater,whip the egg whites until foamy. Add in cream of tartar and whisk until soft peaks form. Add the sugar gradually and continue whisking until stiff,glossy peaks form. Fold 1/3 of the meringue ( egg whites) into the batter.Add the remaining meringue and carefully fold until incorporated. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in preheated oven for 18 minutes. cake should spring back to the touch and a toothpick inserted to the middle should come out clean. Remove the cake from the oven and let it cool on a wire rack. Cover it loosely with an aluminum foil to prevent it from drying.
7. Once the cake is cool. Peel the parchment paper and lay the cake on a clean parchment paper. The side with the brown skin should be facing down. Spread the buttercream over the entire cake, except for the edges to prevent it from oozing out when you roll the cake. Carefully roll the cake, using the parchment paper to hold it as you roll. Cut the edges and serve.
For the Vanilla Swiss Meringue Buttercream:
1. Bring about 3 inches of water to a simmer in a pot. Combine egg whites and sugar in a heat proof bowl that fits snugly into the pot with simmering water. Position the bowl over the pot of simmering water and whisk the mixture continuously until it becomes opaque white, frothy and the sugar is completely dissolved. This takes about seven to ten minutes.
2. Remove bowl from the heat and start whisking the mixture using an electric mixer on low speed until stiff peaks form. The meringue should be cold to the touch. Add half of the butter and whisk until all dissolved. Add the remaining butter and whisk continuously until smooth. Here you might notice that the meringue will start to curdle and will be soupy. That is perfectly fine. Continue whisking until you achieve fluffy and smooth buttercream.
3. Add a teaspoon of vanilla and mix until combined.
Note: Swiss Meringue Buttercream hardens like butter when refrigerated, So I just store my cake in room temperature for two days and its fine. You can refrigerate it too but make sure to bring it back to room temperature before serving so the icing will be soft and creamy.