Wednesday, July 26, 2006

Pandan Kaya Jelly Roll

I always want to make some sort of a roll, but just never really got my hands on it. Don't know what happen today, out of the blue I just thought of making pandan kaya roll after I saw a swiss roll picture on the net. Perhaps because I have Pandan kaya ready in the refrigerator and what better way to match it but to make a pandan roll. So, here's my first Pandan Jelly Roll. :)

Verdict: Soft and Spongy! This is actually easier than making a cake, guess will make it often from now on.

Recipe adapted from the cookbook, The Practical Encyclopedia of Baking.


3 eggs
1/2 cup granulated sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
1 Tbp. boiling water mixed with 1/2 tsp. Pandan paste

Kaya jam for spreading
Confectioners' sugar for dusting (optional)


1. Preheat oven to 400'F. Grease a 12x8-inch jelly roll pan and line with parchment paper.

2. Combine eggs and sugar in a bowl. Beat with a handheld electric mixer until thick and mousselike. (When the beaters are lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)

3. Carefully fold in the flour with a large metal spoon, then add the Pandan boiling water in the same way.

4. Spoon into the prepared pan, spread evenly to the edges and bake for 10-12 minutes, until the cake springs back when lightly pressed.

5. Spread a sheet of waxed paper on a flat surface, sprinkle it with granulated sugar, then invert the cake on top. Peel off the parchment paper.

6. Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about 1/2 inch from the short edge nearest you.

7. Spread the cake with kaya jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is underneath. Cool on a wire rack. Dust with confectioners' sugar before serving.


Anonymous said...

It does look very soft and spongy, so yummy looking! Thinking back, it's been ages since I made a roll!

Alicia said...

Looks so good...I had never made one at home but always bought them at the store...your's look real good....yummy.....

Little Corner of Mine said...

Thanks Lin and Buzz2!

Buzz2, perhaps it's time to make your own, the store-bought one is expensive (the one at Asian store), I just couldn't bring myself to buy it.

Amrita said...

hi there belacan...i dont quite understand the part about making a cut 2/3 of the way down the cake...can u help me??

Little Corner of Mine said...

Hi Amrita,

Not quite sure what it meant also, but this was what I did.

I made a cut 2/3 deep about 1/2 inch from the end I intend to roll the jelly roll. As you can see from the middle of my roll, it looks like Y, one cut was made by me, the other created itself when I started rolling. I think the cut supposed to help with rolling the roll.

Hope this help you understanding it better!

Anonymous said...

hi, lovely blog u hv here. love all the dishes you made, they look so delish! im a foodie myself too =)

Little Corner of Mine said...

Hi Evan,
Thank you for your kind words and glad that you enjoy looking at my dishes. :)

Tazz said...

Ching, I have been looking at Swiss Rolls recipes but yet to try one. Now you make my fingers itch!!!! *lol*

Anonymous said...

Nice roll, Ching.

Little Corner of Mine said...

It's actually quite easy to do if you use my recipe since you don't have to whip the egg white separately and fold it in and you can just use any jam you have in your house to spread on it.

I also have been looking at swiss roll recipe for a long time and glad that finally made one! :)


LittleHands said...

Ching, sorry, I forgot to sign off lah. It's me not Anon


Anonymous said...

Thanks for sharing this SUPER EASY swiss roll recipe.
It was fabulous.I made it coffee flavor with apricot jam.
Can't stop eating after the first slice....YUM YUM

Little Corner of Mine said...

Butler, glad you love it! Super easy right? As long as you have jam in your house, you can whip out this jam swiss roll in less than 45 mins!

Anonymous said...


I need some clarification about the matters below.

1.After it is out from the oven, do we directly spread it on the waxed paper or wait till it cools down a bit in the pan itself?

2. Is it necessary to sprinkle the waed paper with sugar?

Because i worry if the cake is hot and when i spread it on the waxed paper there will be water vapour between the paper and the cake.

Thank you.


Little Corner of Mine said...

Hi Yen,
To answer your questions:

1. When you take the cake out of the oven. Leave it on the table and then you prepare the waxed paper, then invert the cake on the waxed paper. You don't let the cake cool completely, perhaps just 5 mins while you prepare the waxed paper.

2. No, you can skip the sugar because the sugar tends to melt when the cake is warm, so I really don't see the reason to.

Hope I answered your questions. :)

Anonymous said...

Thank you very much for your advices!


Anonymous said...


If I want to flavor the cake with vanilla extract, can I exclude the 1 tablespoon boiling water that you used to mix with the pandan paste?

Little Corner of Mine said...

Hi Anon,
I have been asking myself the same question. The original recipe called for this 1 Tbp. of boiling water and thus I followed it. What is the significant of this 1 Tbp. of boiling water, I have no idea and I too would love to omit it. I have yet to make another swiss roll and thus haven't gotten the chance to experiment with it yet, so if you make it first and omitted the boiling water and the cake still came out great, drop me a line and let me know okay?

Anonymous said...


Saw the wondeful pic of ur swiss roll. eel like baking one for my family..:)
may i know granulated sugar means castor sugar? what is pandan paste? how to make tat?

Little Corner of Mine said...

Hi Anon,
Yes, granulated sugar is castor sugar. You can buy pandan paste at any of the baking supply store or Asian grocery store (if you are in the US).

Anonymous said...

Thanks for the replied. Tha pandan paste i think is the essence of pandan?? like vanilla essence, but in pandan flavour

Little Corner of Mine said...

Hi Anon, yeah you were right, but this paste is thicker and green in color and very fragrant. The Pandan essence normally is white and smell artificial. So, get the paste not the essence. This paste is a product of Indonesia, but I forgot the name.