Pandan roll cake

Almost a cloud-like sponge infused with tropical flavors, this takes a classic jam roll cake to a whole other level! It's super light, soft, and moist. Pandan leaves are used in savory dishes in almost all Asian households and most of the time we have it growing in our gardens so it is readily available. In this case, the pandan gives the roll cake a sweet and delicate aroma, which pairs wonderfully with the coconut buttercream.

Sweet pandan cakes and desserts are most popular in Singapore, Indonesia, and Malaysia. They are made as chiffon cakes without frosting. Where ever it may have originated, the flavor and texture of this roll cake is just divine. It retains moisture even after refrigeration. If you are feeling adventurous and are craving something different, I highly recommend this dessert.

Let's get baking!

To extract pandan juice from its leaves. You will need to get about 3 medium size pandan leaves and 3 tbsp of water. Break the leaves into smaller pieces and add them into a blender or food processor. Take a cheesecloth and extract the juice from the pulp.

I have not tried the pandan extracts. If you are using and extract use the minimum amount or read the manufactures recommendation.

Quick tutorial

Recipe card

Are there any other extracts that would work with this recipe?

Yes, any extract would work. From vanilla, chocolate, strawberry, other fruit, or even ube (sweet yam) flavor would work wonderfully with this sponge recipe.

Author: Uthpala Nayanahari