Bright Green Pandan Swiss Roll

Name: Bright Green Pandan Swiss Roll (班丹瑞士卷)
Cuisine: Chinese
Ingredients: 1 jar of raspberry jam; 400 g (14 oz/2 cups) whipping cream or double cream (heavy cream); 200 g (7 oz/1½ cups) icing sugar (confectioners’ sugar); 200 g (7 oz/1½ cups) icing sugar (confectioners’ sugar); 1½ teaspoon vanilla extract; ¾ teaspoon pandan concentrate (not essence); 60 ml (2 fl oz/¼ cup) vegetable oil; 400 g (14 oz/2 cups) whipping cream or double cream (heavy cream); 400 g (14 oz/2 cups) whipping cream or double cream (heavy cream); 160 g (5¾ oz/¾ cup) caster sugar (superfine sugar); 160 g (5¾ oz/¾ cup) caster sugar (superfine sugar); 125 ml (4 fl oz/½ cup) boiling water; 9 whole eggs, at room temperature; ¼ teaspoon baking powder; 120 g (4¼ oz/just under 1 cup) plain flour (all-purpose flour); 120 g (4¼ oz/just under 1 cup) plain flour (all-purpose flour)

班丹瑞士卷

Preparation info

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

The Pandan Swiss Roll

120 g (4¼ oz/just under 1 cup) plain flour (all-purpose flour)

Asia
Hong Kong (China)
Dessert
Vegetarian

Method

Preheat the oven to 220°C/200°C fan (425°F). Sift the flour and baking powder into a mixing bowl. In a separate mixing bowl or an electric dough mixer, whisk the caster sugar (superfine sugar) and boiling water together to make a syrup (medium speed in a mixer, or whisk