Description
A tropical cake roll featuring soft pandan sponge filled with coconut-infused whipped cream and sweet mango cubes. This vibrant and refreshing dessert blends delicate textures and exotic flavors, perfect for special occasions or a light treat.
Ingredients
4 large eggs (separated)
40 g vegetable oil (neutral flavor)
55 g whole milk
55 g cake flour
10 g pandan powder (not extract)
50 g granulated sugar
1 tablespoon lemon juice
200 g heavy cream (chilled)
18 g granulated sugar
10 g unsweetened canned full-fat coconut milk
1 large ripe mango (diced into 1cm cubes)
Instructions
- Separate the eggs, placing yolks in one bowl and whites in another clean, grease-free bowl. Chill egg whites for 15 minutes or freeze for 5 minutes until icy edges form.
- In a separate bowl, whisk together vegetable oil and whole milk until smooth.
- Sift cake flour and pandan powder into the wet mixture and stir until smooth.
- Whisk egg yolks into the mixture until fully combined.
- Preheat oven to 150°C (302°F). Line a 28×28×2.6 cm baking pan with parchment paper or baking mat.
- Beat chilled egg whites and lemon juice until foamy. Gradually add sugar and beat until soft peaks form.
- Fold ⅓ of meringue into pandan batter. Gently fold in remaining meringue until just combined.
- Pour batter into prepared pan. Spread evenly, tap pan twice to remove air bubbles, and run a toothpick through to release any large bubbles.
- Bake for 30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake, release from pan, peel off parchment, and cool completely.
- Whip heavy cream, sugar, and coconut milk until stiff peaks form. Transfer to a piping bag.
- Pipe a thick line of whipped cream 3cm from the edge closest to you. Add mango cubes in a single layer over cream.
- Cover mango cubes with another layer of whipped cream, shaping into a rounded cylinder.
- Lift cake edge and roll gently into a cylinder. Use parchment to guide and avoid touching the cake directly.
- Wrap cake in parchment, twist ends to secure, and refrigerate for at least 30 minutes before slicing.
Notes
- Sprinkle shredded coconut for added texture and flavor.
- Substitute mango with kiwi, strawberries, or peaches.
- Use non-dairy alternatives for a vegan version.
- Ensure cake is completely cool before rolling to avoid cracking.
- Decorate with fresh fruit or edible flowers for a festive finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
