Wednesday, 4 September 2013

Pandan Rolled Cake

I love rolled cake and one of my favourite will be from Polars.  The sugar roll is my love until they shrank their portion and increased their price.  Ironically I can count with my five fingers on how many times I have attempted on rolled cakes.  

You might be wondering why.  Well I can't bake sponge cake!  Even though I attended some lessons on this, somehow, I just can't get a decent one.  My problem is that it always shrinkage upon cooling.

I did some pandan juice with intention to bake my daughter a pandan chiffon cake and guess what, I either I forget to buy coconut cream or by the time I reached there, the stall closed.

In order not to waste my effort squeezing juice from that big basket of pandan leaves till my wrist hurts, I went on to turn them into Pandan Rolled Cake.

Happy to see the sheet cake baking beautifully in the oven, the colour was intense for me considering that I didn't add any colouring or paste .... my hopes ran high and then.... tsk tsk.... my ugly rolled cake.  It cracked upon rolling.  arrrghhhhh!

So now I continue to drool on My Kitchen's for she is seriously an expert in this field.

Now let’s see whether my lazy bone will abandon me and that I will take on this challenge to better myself with rolled cakes.  




What you need:

4 large eggs
80gm caster sugar
100gm plain flour
60gm melted butter
1 tsp pandan essence (I replaced with concentrated pandan juice)
Few drops of green food colouring

Filling:

Buttercream

Method:

Preheat oven at 200ºC.  Line 10"x 15" baking tray with baking paper. I used a 9X10 oblong pan.

In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.

Fold in flour, melted butter, concentrated pandan juice mix until just combined.

Pour the batter into baking tray and bake for 10 minutes. Cool on rack.

Turn cake over onto a piece of baking paper, spread cream on the top and roll it up with the help of the baking paper.

Chill in the fridge before serving.



I am submitting to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post.

Photobucket


Cheers

8 comments:

  1. Doesn't matter about how it looks, still tasty:D Practice makes perfect rolls, mine turned out like this too initially...this reminded me that I am out of practice, should bake one too:D

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  2. Hi Edith,

    I reckon Swiss rolls can be quite challenging to bake... Nevermind the look of your cake, taste is important :D

    Zoe

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  3. Must be good taste. 你一定能做的更好的。加油哦。支持你多多。谢谢你的分享。

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  4. Hi Edith,
    My kids and i love roll cake too.
    I can see youf roll cake is soft and yummy despite the cracks:p
    Would like to try your version soon,
    Thanks for sharing this to LTU!!

    Between would like to thank you for sharing the ginger milk pudding, i have done it..it is so yummilicious..love, love it!!

    mui

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  5. hi,,pls may i know do i need to beat the
    eggs to ribbon stage,,
    thanks for sharing,,,
    jaune--sg

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  6. Hi Edith, I am still buying sugar rolls from Polar. Rolled cake is quite challenging for me too. Sometimes they're perfect, other times they crack. 'Sigh'

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  7. ivy sew http://simplybeautifulhealthyliving.blogspot.com4 September 2013 at 21:43

    Very yummy roll and I feel like smelling the pandan fragrant now :)

    ReplyDelete
  8. Thanks for sharing.
    It looks so delicious.
    I want to have a try.

    ReplyDelete

Thanks for dropping by. If you have tried a recipe, do share with me your experience. It will be nice to hear from you. Cheers

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