Pandan Coconut Swiss Roll/ Chiffon Cake Method

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I’m using my favourite swiss roll recipe from Carol for this Pandan Coconut Swiss Roll. I’m added coconut powder for more flavour. Since I have some piping jelly to clear I used it by adding some pandan colouring.

Adapted and slightly modified from Carol's green tea Swiss roll
Ingredient:(A)
4 yolks
20g castor sugar
30g vegetable oil
40g pandan juice
*from 5 pandan leaves and some water
50g cake flour
20g rice flour
20g coconut powder

(B)
4 whites
1 tsp lemon juice
50g castor sugar


~Filling
Piping jelly + pandan paste colouring

Method:
1. Whisk yolks and castor sugar till well combine.

2. Add in vegetable oil and mix well.

3. Whisk in the sifted flour and pandan juice in 2 batches alternatively.

4. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

5. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

6. Pour the batter into lined Swiss roll pan (I'm using 30cm x 36cm). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

7. Bake in preheated oven at 180C for 14-15 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

9. Invert the cake and gently remove the baking paper. Turn the cake over. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.

10. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.

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