Bánh Bông Lan Lá Dứa Cuộn Nhân Xoài: Pandan Swiss Roll With Mango & Cream | TASTE
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- Baking sheet
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- Skewer
- Mixing bowl
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- Measuring spoon
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Ingredients
- 100 g (3½ oz) pandan leaves, washed
- 200 ml (7 fl oz/scant 1 cup) coconut water
- 6 eggs, separated
- 110 g (1 cup) caster (superfine) sugar
- 200 ml (7 fl oz/scant 1 cup) vegetable oil
- 150 g (5 oz/1¼ cups) self-raising flour
- 1 tsp baking powder
- 1 mango, just ripe, destoned and chopped into 1 cm (½ in) cubes
- 200 ml (7 fl oz/scant 1 cup) double (heavy) cream 2 tbsp icing (confectioner’s) sugar
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