Pandan Roll with chocolate & almonds
Ingredients:
4 large eggs, separated into whites & yolks
100g castor sugar
1 tsp pandan extract
40g plain flour
1 tsp baking powder
Frosting:
Belgian chocolate – melted
Almond flakes
Method:
1. Whisk the egg whites till soft peaks are formed.
2. In another bowl, mix the sugar, egg yolks and pandan extract till pale yellow.
3. Sift flour and baking powder into the bowl and mix till combined.
4. Add 1/3 of the egg white in and fold in gently and then the rest gently.
5. Pour the batter into a greased tin 9’’x13’’.
6. Bake at 150 deg C for 20-30 mins till springy to the touch. Check if it’s cooked by inserting a fork and if the fork is dry, it’s done.
7. Cool for 5 mins.
8. Take the cake out of the tin and roll it inside out and spread cream on top. Roll gently and tightly.
9. Wrap with cling film and put in fridge for an hour.
10. Unwrap cling film and cover the roll with chocolate frosting.
11. Sprinkle with almond flakes. ENJOY!
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