Soft and fluffy chiffon-style Pandan Swiss Roll is a staple in my house, it's basically a pillowy aromatic pandan sponge cake rolled in buttercream or whipped cream. This cake is light, fluffy, airy, mellow in taste and not too sweet, which is perfect for teatime! I'm using swiss meringue buttercream as filling today, you can switch to kaya jam or even fruit jam if you like, if you are a fan of pandan flavour cake, please give this a try♥!

♥ For more detailed recipes, please check the description box down below ♥

RECIPES:

50ML VEGETABLE OIL
9-10 PANDAN LEAVES
60ML WATER
1 TBSP COCONUT MILK/MILK
4 EGG YOLKS (GRADE A)
75GM CAKE FLOUR
GREEN FOOD COLOURING (OPTIONAL)

4 EGG WHITE (GRADE A)
65GM CASTOR SUGAR
1 TSP LEMON JUICE/VINEGAR

70GM SWISS MERINGUE BUTTERCREAM
[ Ссылка ]

PAN SIZE ： 28CM X 28CM

食谱:

50毫升 植物油
9-10片 香兰叶
60毫升 清水
1汤匙 椰浆/牛奶
4颗 蛋黄 (A等)
75克 低筋面粉
青色素 (随意添加)

4颗 蛋清 (A等)
65克 细砂糖
1茶匙 柠檬汁/醋

70克 瑞士奶油霜
[ Ссылка ]

烤盘尺寸 ： 28CM X 28CM

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感谢您的收看~♥
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🎈Song : Daystar - Sunny side up / [ Ссылка ]

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