If you have ever been enchanted by the delicate aroma and vibrant green hue of pandan in Southeast Asian desserts, the Pandan Swiss Roll with Coconut Cream Filling Recipe is an absolute must-try. This light, fluffy cake layered with a luxuriously smooth coconut cream filling captures the essence of tropical flavors in every bite. The pandan imparts a subtle floral and grassy note that pairs perfectly with the sweetness of the creamy coconut, making this dessert irresistibly fresh and comforting at the same time. It’s a showstopper for special occasions or a delightful treat when you just want to brighten up your day with something special.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and success of this recipe. Each component plays a crucial role in achieving the perfect texture, color, and flavor for your Pandan Swiss Roll with Coconut Cream Filling Recipe.
- 4 large eggs: These provide structure and richness while helping create a light, airy sponge.
- 100 grams (1/2 cup) granulated sugar: Sweetens the sponge and helps with its golden color.
- 100 grams (3/4 cup) all-purpose flour: The base for your soft, tender cake.
- 1 teaspoon baking powder: Gives the cake a gentle lift to keep it fluffy.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 2 tablespoons pandan juice (or pandan extract): The star ingredient, adding that unmistakable vibrant color and aroma.
- 30 grams (2 tablespoons) unsalted butter, melted: Adds moisture and a subtle richness.
- 200 ml (3/4 cup) coconut cream: For the decadent, creamy filling that’s smooth and tropical.
- 50 grams (1/4 cup) powdered sugar (for filling): Sweetens the coconut cream without any graininess.
- 1/2 teaspoon vanilla extract: Lifts the filling with a warm, fragrant undertone.
- Powdered sugar (for dusting): Gives a pretty finishing touch once your roll is ready to serve.
- Fresh pandan leaves (for garnish): Optional, but they add authenticity and a lovely presentation flair.
How to Make Pandan Swiss Roll with Coconut Cream Filling Recipe
Step 1: Whisk the Eggs and Sugar Until Fluffy
This is where the magic begins. Use a hand mixer or stand mixer to whisk your eggs and granulated sugar until the mixture becomes pale, thick, and fluffy. This aerated base is key for getting that soft, springy texture in your swiss roll. Take your time here—patience pays off.
Step 2: Sift and Fold the Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt to avoid any lumps. Gently fold these dry ingredients into your egg mixture using a spatula. Folding carefully preserves the air bubbles, keeping the batter light and airy, which makes all the difference in the final sponge.
Step 3: Incorporate Pandan Juice and Melted Butter
Now the fun color and flavor come in! Add the pandan juice and melted butter to the batter and fold gently until fully combined. The pandan juice gives the cake that signature eye-catching green tint and fragrant flavor while the butter enriches the batter, ensuring each bite is moist and tender.
Step 4: Bake Until Golden and Springy
Pour your batter into a lined baking tray, smoothing it out evenly. Bake in a preheated oven at 180°C (350°F) for about 12 to 15 minutes until the top turns golden and springs back lightly when touched. Be careful not to overbake, or the sponge could dry out and crack when rolling.
Step 5: Whip Up the Coconut Cream Filling
While your sponge cools, whisk together the coconut cream, powdered sugar, and vanilla extract until the filling is smooth and luscious. The sweetness balances perfectly with the pandan sponge, and the vanilla gives it a warm, subtle complexity.
Step 6: Roll and Fill the Cake
Once the cake has cooled slightly, roll it up gently in a clean kitchen towel to shape it without cracking. Then unroll, spread the coconut cream filling evenly across the surface, and roll it back up tightly but carefully. This creates those beautiful swirling layers of sponge and filling.
Step 7: Chill for Perfect Slicing
Wrap the rolled cake tightly with plastic wrap and refrigerate for at least one hour. This step helps the filling set and makes slicing the swiss roll far easier and prettier when ready to serve.
How to Serve Pandan Swiss Roll with Coconut Cream Filling Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the top to add a snowy, elegant touch and a hint of extra sweetness. Finally, arrange a few fresh pandan leaves alongside the sliced rolls for an authentic and eye-catching presentation that invites everyone to dig in.
Side Dishes
Pandan Swiss Roll pairs wonderfully with a hot cup of tea or coffee, especially jasmine or green tea to complement the herbal notes in the pandan. For a more indulgent spread, add fresh tropical fruits like mango or lychee for brightness and contrast.
Creative Ways to Present
Try slicing your pandan swiss roll into bite-sized pinwheels for party platters or layering slices between thin crepes to create an impressive dessert stack. You can also drizzle a little warm chocolate or caramel sauce over the top for a fusion twist that delights the palate.
Make Ahead and Storage
Storing Leftovers
Once wrapped securely in plastic wrap or stored in an airtight container, your pandan swiss roll will stay fresh in the refrigerator for up to 3 days. Keeping it chilled retains the coconut cream’s creaminess and maintains the cake’s tender texture.
Freezing
You can freeze the swiss roll for up to 1 month. Just wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
Since this swiss roll is best served chilled, reheating is not necessary. If you prefer it slightly softer, leave it at room temperature for 15–20 minutes before slicing. Avoid microwaving，因为 it can melt the coconut cream filling and ruin the texture.
FAQs
What if I can’t find fresh pandan leaves or pandan juice?
No worries! You can substitute pandan extract which is widely available online or in Asian grocery stores. Just adjust the amount according to the extract’s strength, often a teaspoon or two will suffice.
Can I use regular cream instead of coconut cream for the filling?
Yes, but it will have a different flavor profile. Coconut cream gives this swiss roll its signature tropical richness and slight sweetness that pairs beautifully with pandan. Regular cream may result in a milder taste.
How do I prevent the sponge from cracking when rolling?
Rolling the sponge while it is still warm and flexible in a kitchen towel is key. Also, don’t overbake it. The towel helps the cake hold its shape and prevents cracks, making rolling smooth and easy.
Is this recipe suitable for beginners?
Absolutely! While it does take some care and patience, the steps are straightforward. Taking your time and following each step carefully will reward you with a stunning dessert even if you’re new to baking.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different but still delicious and safe for gluten-sensitive eaters.
Final Thoughts
I cannot recommend making the Pandan Swiss Roll with Coconut Cream Filling Recipe enough — it’s one of those enchanting treats that feel both exotic and comforting. Once you experience the soft, fragrant sponge paired with that creamy tropical filling, you’ll want to keep this recipe close for every special gathering or anytime you want to treat yourself to something extraordinary. So grab those pandan leaves and get baking; your taste buds will thank you!
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Pandan Swiss Roll with Coconut Cream Filling Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Description
This Pandan Swiss Roll is a light and fluffy cake infused with fragrant pandan juice and filled with a smooth coconut cream filling. Perfectly baked to a golden brown and rolled tightly, this dessert offers a delightful blend of sweet and creamy tropical flavors, finished with a dusting of powdered sugar and a garnish of fresh pandan leaves.
Ingredients
For the Cake:
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons pandan juice (or pandan extract)
- 30 grams (2 tablespoons) unsalted butter, melted
For the Filling:
- 200 ml (3/4 cup) coconut cream
- 50 grams (1/4 cup) powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Powdered sugar (for dusting)
- Fresh pandan leaves (for garnish)
Instructions
- Prepare the Cake Batter: Whisk the 4 large eggs and 100 grams of granulated sugar together until the mixture becomes pale, fluffy, and well incorporated. This aeration is key to the light texture of the cake.
- Sift Dry Ingredients: Sift together 100 grams of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to ensure even mixing and avoid lumps. Gently fold this dry mixture into the egg and sugar mixture to maintain the batter’s airiness.
- Add Pandan and Butter: Fold in 2 tablespoons of pandan juice (or pandan extract) along with 30 grams of melted unsalted butter. This will add flavor and moisture to the batter. Mix gently until combined.
- Bake the Cake: Pour the batter into a prepared baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 12-15 minutes until the cake turns golden and springs back to touch.
- Prepare the Filling: While the cake is baking, whisk 200 ml of coconut cream together with 50 grams of powdered sugar and 1/2 teaspoon of vanilla extract until smooth and creamy.
- Cool and Roll the Cake: Once baked, immediately remove the cake from the oven and allow it to cool slightly. Roll the warm cake gently in a clean kitchen towel to shape it and prevent cracking.
- Assemble the Roll: Carefully unroll the cake, spread the prepared coconut cream filling evenly over the surface, then roll it back up tightly to form the Swiss roll.
- Chill Before Serving: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the Pandan Swiss Roll with powdered sugar and garnish with fresh pandan leaves for a beautiful presentation and enhanced aroma.
Notes
- Pandan juice or extract can be substituted with vanilla or matcha powder for different flavors.
- Ensure the cake is still warm when rolling to prevent cracks.
- Use a damp kitchen towel to roll the cake for better flexibility.
- The cake should be stored refrigerated and consumed within 2 days for optimal freshness.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
