Pandan Swiss Roll Cake: A Fragrant, Easy-to-Make Delight for Any Occasion

The Pandan Swiss Roll Cake combines the delicate, airy texture of a classic Swiss roll with the exotic aroma of pandan—a tropical plant often dubbed the “Asian vanilla.” This easy-to-make, party-friendly cake is ideal for family gatherings, birthdays, or whenever you want to impress guests with something unique yet simple. With its soft, fluffy sponge and light whipped cream filling, this cake will bring a touch of tropical flair to your table.

Ingredients and Equipment Needed

Ingredients

For the Sponge Cake:

4 large eggs, separated: Gives the cake its light and airy texture.
70g (1/3 cup) granulated sugar: Sweetens and helps stabilize the batter.
40ml (2.5 tablespoons) vegetable oil: Adds moisture without making the cake heavy.
40ml (2.5 tablespoons) coconut milk: Enhances the tropical flavor of the cake.
50g (1/2 cup) all-purpose flour: The structure of the cake.
1/2 teaspoon baking powder: Helps the sponge rise for a fluffy texture.
1/4 teaspoon salt: Balances the sweetness.
1 teaspoon pandan extract: Adds the signature fragrance and natural green color (use fresh pandan juice for an authentic touch).

For the Filling:

200ml (3/4 cup) heavy whipping cream, chilled: Whips up light and fluffy.
1-2 tablespoons powdered sugar: Sweetens the filling (adjust to taste).
1/2 teaspoon vanilla extract (optional): Adds depth to the flavor of the filling.

Equipment Needed

Mixing bowls
Electric mixer or whisk
Baking sheet (approx. 10×12 inches) lined with parchment paper
Spatula
Clean kitchen towel for rolling the cake

Step-by-Step Preparation Guide

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg yolks and half of the sugar until pale and slightly thickened.
Stir in the vegetable oil, coconut milk, and pandan extract, mixing until smooth.
Sift in the flour, baking powder, and salt, then fold until just combined. Be careful not to overmix.
In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy, then gradually add the remaining sugar. Continue beating until stiff peaks form.

Step 2: Combine and Bake

Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, fold in the remaining egg whites in two parts until fully incorporated.
Pour the batter onto the lined baking sheet, spreading it evenly with a spatula.
Bake for 12-15 minutes, or until the top is springy to the touch and a toothpick inserted into the center comes out clean.

Step 3: Roll the Cake

While the cake is still warm, place it on a clean kitchen towel dusted with a bit of powdered sugar to prevent sticking.
Carefully peel away the parchment paper, then use the towel to gently roll the cake from one short end to the other. Allow it to cool completely in this rolled shape—this helps the cake retain its form when you add the filling.

Step 4: Prepare the Cream Filling

Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Unroll the cooled cake, then evenly spread the whipped cream over the surface, leaving a small border around the edges.

Step 5: Roll and Chill

Carefully re-roll the cake, this time without the towel, and place it seam-side down on a serving plate.
Chill the cake for at least 30 minutes before slicing. This helps the filling set and makes for easier, cleaner cuts.

Optional Variations and Creative Additions

Matcha Twist: Replace half of the pandan extract with matcha powder for a unique green tea flavor that pairs beautifully with the coconut milk.
Fruit Layer: Add a layer of thinly sliced fresh mango or kiwi over the whipped cream for a fruity, tropical twist.
Coconut Cream: Mix in a tablespoon of coconut cream with the whipped cream filling to intensify the tropical flavors.
Nutty Topping: Sprinkle finely chopped pistachios or shredded coconut on top of the finished roll for extra texture and flavor.

Serving Tips

This Pandan Swiss Roll is best enjoyed chilled, making it a refreshing dessert choice. Slice it into rounds for an elegant presentation, showing off the beautiful green swirl. Serve it with a cup of tea or coffee for a delightful treat that balances sweetness with fragrant flavors. This cake is a showstopper for parties and gatherings—guests will love its soft texture and subtle, exotic taste.

FAQs for Best Preparation and Storage Practices

1. Can I make this cake ahead of time? Yes! You can make the cake a day ahead and store it in the refrigerator. It’s best to fill and roll it the same day you plan to serve it, but it will stay fresh for up to 2 days when refrigerated.

2. How do I store leftovers? Store any leftover slices in an airtight container in the refrigerator for up to 3 days. To maintain its texture, keep it covered so the whipped cream doesn’t dry out.

3. Can I freeze the Pandan Swiss Roll? Freezing is not recommended as the whipped cream filling may separate and the cake’s texture may change. If you must freeze it, wrap it tightly in plastic wrap, then in foil, and store for up to one month. Thaw in the fridge before serving.

4. Is there a substitute for pandan extract? You can use fresh pandan leaves to make pandan juice for a more authentic flavor, or substitute vanilla extract for a milder, but equally delicious, Swiss roll.

5. What if my cake cracks when I roll it? Cracks are common and usually cosmetic. To minimize cracking, be sure to roll the cake while it’s still warm and use a towel to support it.

Conclusion: Why You’ll Love This Pandan Swiss Roll Cake

This Pandan Swiss Roll Cake is a delightful dessert that’s as easy to make as it is to enjoy. With its fragrant, pillowy sponge and light whipped cream filling, it’s a dessert that brings tropical flavors to your table in an elegant, party-friendly form. Simple to prepare yet striking in presentation, this cake is sure to impress family and friends with its unique taste and beautiful green color. Perfect for gatherings, afternoon tea, or simply as a treat for yourself—this recipe is a keeper!