Vanilla Pandan Mango Swiss Cake / Swiss Roll

Pandan cake (or anything to do with pandan) has always been my favourite at the Asian Markets. This cake is light, fluffy and flavoured with pandan juice. The light green colour is from the chlorophyll in the leaf juice. The cake is originally from Malaysia but you can find it anywhere in your local Asian markets nowadays. A slice of cake would usually cost around $2 and would be nice warm and fresh delivered on Saturday mornings. I have always wanted to try to bake pandan cake and today was the day :).

I used a basic sponge cake recipe from CHOW TIMES and followed their techniques in baking a swiss roll. I made 2 roll cake bases to make a layered swiss roll instead the actual cake. I just left one base as vanilla and added pandan flavour to the second base. I then added whipped cream, mango and toasted almonds in between. I had a hard time rolling it up because it was so fat. The bases didn't turn out thick because I used a bigger tray :(. I really should invest in smaller trays. At the end it tasted really good! Nice and fluffy, moist and not too sweet which is the way I like it!


Have a good Friday! I am off out to dinner :D