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Add egg yolks, oil, coconut milk, and buko pandan flavoringFold gently until combined, do no overmix. Once cake is cool, unroll carefully, spread filling and roll gently from the curved end. Transfer to a serving dish and decorate There you have it. I hope you all enjoy this labor of love from me to you!
In a bowl, sift together cake flour, ¼ cup sugar, baking powder, and salt. In another bowl, whisk together oil, yolks, water, pandan extract, food coloring, and milk. Add to the flour mixture and mix until smooth.
Add egg yolks, oil, coconut milk, and buko pandan flavoringFold gently until combined, do no overmix. Once cake is cool, unroll carefully, spread filling and roll gently from the curved end. Transfer to a serving dish and decorate
This Pandan Swiss Roll Cake is made with fresh pandan juice, no artificial flavour or colouring are added. The texture of the cake is soft, moist and spongy, it can be rolled up easily and nicely. Ingredients for meringue: 3 egg whites (grade A/size L, room temp.)
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