Pandan swissroll with coconut/caramel

Pandan Swissroll with coconut/caramel filling

(cooked dough method)


5 Egg yolks
50g coconut oil or any vegetable oil
20g sugar
75g fresh pandan juice
80g Cake flour

5 Egg whites
10g corn starch
60g Castor Sugar


Heat up the oil until warm, add the cake flour and cooked into a dough and allow to cool slightly before whisking in the yolks. Add the pandan juice and 20g sugar and mix until smooth. Set aside.

Mix corn starch with sugar. Beat the egg whites till foamy, add in the sugar mixture gradually and beat till firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 160C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

For the filling, mix coconut with caramel and spread on the cake. Pipe on a layer of whipped cream and roll up. Chill a couple of hours before slicing and serve.


  1. Sounds amazing! 💕💕

    Liked by 1 person

  2. elizabeth cheong said

    hi jeannie…luv your recipe but can you enlighten me with regards to the part when i cook the cake flour in the oil till it forms a dough…aproximately how many minutes will it take ….and the dough texture is still runny or thicken…thanks and waiting for your reply.


    • jeannietay said

      hi! just heat up till surface of oil is warm. overheating will get you lumpy dough. it should be smooth and glossy. I don’t time it. If you like you can microwave the oil for 30 secs then pour into the flour instead.


      • Elizabeth cheong said

        Thanks so much really appreciate your Ernest reply…😘

        Liked by 1 person

  3. enidling said

    Hi Jeannie, thanks for sharing all these yummy recipes! I am a new baker so need your advice. Can I replace the Pandan juice with Pandan extract? How much should I use and do I need to add milk/water/coconut milk in replacement? Thanks!


    • jeannietay said

      Use 1 tsp and top up the balance with liquid of your choice.


      • enidling said

        Thanks so much for your quick reply 🙂


  4. Sankoh said

    Hi Jeannie your cake looks great.
    Just curious why do we need to heat up the oil for the dough on some cake and while some cakes dont need any heating up of the oil?
    Thanks in advance



    • jeannietay said

      Heating up the oil to cook the flour to get softer cake. You can opt not to cook it will still turn out fine.


  5. Jessy said

    May i know how much pandan leave and water to use to blend into 75g of pandan juice?


    • jeannietay said

      Sorry I didn’t count, I just cut a bunch and blend. It’s quite a lot in order to get a darker green.


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