Matcha Pandan Cake Roll with Vanilla Whipped Cream
Green is the new delicious, and your dessert table is about to get a major color upgrade! Meet our vibrant Matcha Pandan Green Cake Roll—a mesmerizing, fluffy masterpiece packed with tropical warmth and earthy goodness. We swirled up the ultimate dream team using Suncore Foods® Emerald Pandan Leaf Powder for that signature bright, aromatic punch and Suncore Foods® Midori Jade Matcha Powder Powder for a deep, velvety green swirl. Snuggled inside is a cloud of luscious vanilla whipped cream that melts in your mouth with every single bite! It is light, perfectly sweet, and 100% plant-based color magic. Let's get ready to roll up your sleeves and bake this beauty!
Cake:
4 large egg whites
70g caster sugar
1/2 tsp white vinegar
4 large egg yolks
70g cake flour
80g milk of choice
50g canola oil
2 tbsp Suncore Foods® Emerald Pandan Leaf Powder
2 tbsp Suncore Foods® Midori Jade Matcha Powder
Whipped Cream:
1/2 cup heavy cream
1-2 tbsp icing sugar
1 tsp pure vanilla extract
Click Here for Step-by-Step Directions ▼
1. Preheat oven to 150 degrees Celsius.
2. Separate all the eggs. Place egg white in a large bowl. Set aside.
3. Place egg yolk in a medium size bowl, along with oil and milk. Stir with a wire whisk until well combined.
4. Shift in cake flour, Suncore Foods® Emerald Pandan Leaf Powder, and Suncore Foods® Midori Jade Matcha Powder. Mix until mixture is well incorporated. Set aside.
5. Whip egg whites and sugar until soft peaks form. Transfer 1/4 whipped meringue to egg yolk mixture. Gently stir with a spatula to combine well.
Once ready, pour batter in the whipped meringue, using a spatula, gently fold the mixture until well incorporated. Transfer batter to baking pan lined with parchment paper.
6. Bake for 20 minutes.
7. Let it cool on a wire rack completely.
8. To make the whipped cream filling, place cream and sugar in a bowl, whip until stiff peak form.
9. Removed cake from the pan, gently flip it around, remove the parchment paper.
10. Prepare one long parchment paper, flip the cake one more time, directly onto the parchment paper (brown side up), spread a thin layer of cream on top of the cake.
11. Gently roll and refrigerate for few hours before serving. Enjoy!
