Special Recipes

Pandan roll cake


  • Cake flour 100 g
  • Baking soda ½ tsp
  • Salt ¼ tsp
  • Fresh milk 30 g
  • Cooking oil 30 g
  • Sugar 100 g
  • 5 eggs
  • Pandan juice 2 tbsp
  • SP (emulsifier) 15 g
  • Ingredients for butter cream:
  • Slated butter 150 g
  • Syrup (water based) 70 g


  1. Whisk the eggs and sugar in an electric mixer for about 10 minutes until fluffy
  2. Add pandan juice and whisk again for less than a minute.
  3. Using a large spoon fold the sieved flour into the mix. Make sure that the flour is completely mixed into the egg and sugar mix.
  4. Carefully line a baking tin with greaseproof paper (I grease this lightly with butter).
  5. Pour the batter onto the baking tin size 15x11x1 inch (using a spatula gently even out the batter).
  6. Bake in the oven for 20 -25  minutes with 175 degree 
  7. Remove from the oven and allow to cool for a few minutes in the baking tin
  8. Roll the cake in a clean tea towel and allow to cool and cut to serve (this will avoid it breaking later).