Buko pandan cake

A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks.

Egg. Vegetarian, but not vegan — contains egg, dairy (condensed milk), dairy (cream), dairy (double cream).

Ingredients

sponge

• 100 g cake flour
• 5 eggs, separated
• 140 g caster sugar
• 60 ml oil
• 60 ml pandan juice
• 1 teaspoon baking powder
• 0.5 teaspoon cream of tartar
• 0.25 teaspoon salt

filling

• 300 ml double cream, very cold
• 4 tablespoons condensed milk
• 200 g young coconut strips, drained and dried

Method

1. ROLLED WARM IN A CLOTH, THEN UNROLLED AND FILLED. The sponge comes out of the oven, is turned onto a sugared cloth and rolled up with the cloth inside it immediately, then left to cool rolled. It sets in that curve. Cooled flat and rolled later, it cracks across the back every time, and no amount of cream hides it.
2. REAL PANDAN JUICE, not essence: blitz 8 leaves with 80 ml of water and squeeze the pulp through muslin. Measure 60 ml of what comes out. Essence gives the colour and a sweetshop smell.
3. Line a 33 by 23 cm swiss roll tin with paper up the sides.
4. Yolks beaten with 60 g of the sugar 3 minutes, then the oil in a thin stream, then the pandan juice.
5. Flour, baking powder and salt sifted in and folded smooth.
6. Whites with the cream of tartar to soft peaks, then the remaining 80 g of sugar gradually, to a meringue with a drooping tip. Folded into the batter in three goes.
7. Spread it level in the tin -- genuinely level, because a thick end bakes slower and a roll has nowhere to hide an undercooked patch.
8. Bake at 180C for 12 to 14 minutes only. A thin sponge overbakes in two minutes and an overbaked one cannot be rolled at all.
9. Turn it out onto a sugared cloth at once, peel the paper off, and roll it up with the cloth inside. Leave it rolled until completely cool, about 1 hour.
10. Whip the cream to soft peaks with the condensed milk and fold the dried coconut strips through. Unroll, spread, leaving 2 cm bare at the far end, and roll it back up without the cloth. Chill 2 hours before cutting.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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