Pandan Chiffon Cake Roll
Explore the subtle pandan flavor in this light chiffon cake roll filled with whipped cream. Perfect for pandan lovers or try it vanilla-style if you prefer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Ingredients
- 1 ¼ cup (167g) cake flour
- ¼ cup (59 ml) canola oil
- ½ cup (118 ml) whole milk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon pandan extract / 1 ½ teaspoon (if not using fresh/frozen pandan)**
- 6-8 fresh/frozen pandan leaves**
- 5 egg yolks
- ½ cup (107g) sugar (divided)
- 5 egg whites
- ½ teaspoon cream of tartar
- 1 cup (118 ml) heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
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