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Simple Pandan and Raisins Swiss Roll


By ReeseKitchen (Visit website)



Another 3 weeks we'll be celebrating Chinese New Year. Busy baking cookies? I've planned the cookies that I'm going to bake and did some testing these few days. So stay tune for my cookies..;p
Well, this is the 2nd week of the school, and I'm happy that I've finally got the timing adjusted and have some time to bake too. So today's bake is a swiss roll. A very simple recipe that you can have it with any flavours you like.

The colour of the roll is alittle light here for my pandan juice was not that condense. Further more I have no pandan paste in my house..*gosh*. Anyway it still taste alright..haha!

Recipe makes a small roll with a 10x12" pan.
(A)
50g cornoil
55g plain flour
40ml coconut milk
1/2 tbsp pandan juice
1/2 tsp pandan essence (optional)
1 whole egg
3 egg yolks
15g sugar
(B)
3 egg whites
60g sugar
1/4 tsp cream of tartar
** Some whipping cream and raisins for fillings.
Method:
~ Whisk eggs and sugar from (A) until fluffy, then add in oil and continue to whisk.
~ Add in the rest of the ingredients in (A) and mix well.
~ Whisk egg white with cream of tartar until foamy and add in sugar. Whisk until a soft peak forms.
~ Fold egg whites into egg yolk batter slowly (divide into 3 times)
~ Pour onto a greased and lined with parchment paper (10x12") swiss roll pan.
~ Bake at 175"c for 12-15 mins.
~ Transfer cake immediately onto a cooling rack. Cool completely before spreading the whipped cream and sprinkle some raisins.
~ Roll up the roll gently and chill before slicing.
Cheers!!




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