An extremely simple version with less ingredients for making a pandan roll cake. The filling for this roll cake is srikaya pandan (coconut jam) together with cream cheese frosting. The coconut flakes are great to go with all those flavors.
If you like pandan, consider checking out my pandan balls with coconut sugar, also known as ondeh ondeh.
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Pandan Roll Cake
An extremely simple version with less ingredients for making a pandan roll cake. The filling is srikaya pandan (coconut jam) with cream cheese frosting.
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Servings: 12 people
Ingredients
The cake:
- 4 large egg whites , room temperature
- ½ cup granulated sugar (100 g)
- 4 large egg yolks , room temperature
- 1 teaspoon pandan extract
- a bit of green food coloring
- ⅓ cup all purpose flour (40 g)
- 1 teaspoon baking powder
The frosting:
- 7 oz full fat cream cheese (200 g), room temperature
- ¼ cup icing sugar (30 g), sifted
- ¼ cup whipping cream (60 ml), 35% fat, chilled
- some srikaya pandan (pandan coconut jam)
- some coconut flakes
Instructions
The cake
- In a bowl, add in egg whites. Whisk until soft peaks, set aside.
- In another bowl, add in egg yolk, sugar and pandan extract. Mix until the mixture turns pale yellow. Add a bit of green food coloring and mix to combine.
- Sift flour and baking powder into the mixture. Mix just until well combined. Add ⅓ of egg white and mix to combine. This is to temper the mixture to make it easier to fold in the rest of egg white later. Add the rest of egg white and gently fold it in, careful not to deflate the air.
- Pour the batter into a greased and lined 9x13 inch (23x33 cm) pan. Bake at 200ºC (400ºF) in preheated oven for 9 minutes or until fully cooked and top surface is springy when touched.
- Leave to cool for 5 minutes. Roll the cake together with the baking sheet and leave it to cool completely.
The frosting
- In a bowl, add in cream cheese and icing sugar. Whisk until fluffy. Add in whipping cream and mix to combine.
Assembling
- Unroll the cake and spread some srikaya pandan on top, leaving some empty space on the opposite side. Put some frosting on top and spread evenly, leaving some empty space on the opposite side also. Save some frosting for later.
- Roll gently and tightly. Wrap with cling film and leave to set in the fridge for a few hours.
- Cover the roll with the remaining frosting and spread evenly. Sprinkle some coconut flakes on top. You can either serve it now or put it back in the fridge to set, for 1 hour. I put it back in the fridge 🙂 . Slice to serve.
Nutrition Facts
Calories: 177.1kcal, Carbohydrates: 20.1g, Protein: 3.7g, Fat: 9.5g, Saturated Fat: 5.4g, Cholesterol: 87.4mg, Sodium: 111.7mg, Potassium: 61.4mg, Fiber: 0.2g, Sugar: 15.2g, Calcium: 49.9mg, Iron: 0.5mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
Anees says
Hi. Can you share the srikaya pandan filing recipe? In YouTube is under private viewing and I'm unable to view the video. Thank you in advance. 😊
Bea says
Hi Anees! I'm thinking of working on an improved version of it. Hopefully I will be able to share it soon. Thank you for your interest in it! 😁
Alisia says
Do you have Malaysian Peanut Bun recipe?
Really appreciate all your sharing of recipes that makes my baking easier.
Bea says
Hi Alisia! Sorry I don't have it but I do have red bean buns 😉 Do check it out. I'm happy that you're enjoying my recipes here. Thank you so much!