pandan swiss roll cake

Pandan Swiss Roll cake

Ingredients
sz. 25x25 servings

Bhn meringue:
3 large egg whites (should be fresh & room temperature
60 gr fine gulpas

Bhn batter:
3 kutles
20 gr fine gulpas
A pinch of salt
45 gr corn oil (me: melted butter)
40 ml of pandan juice extract
65 gr tep key / triangle
1 tbsp milk powder

Filling:
100 ml whipping cream (me: elle & vire)
40 grams of fine gulpas

Step:

• Meringue: beat putel with mixer until Foamed and fluffy, insert gulpas dikit2 while continuously shaken until stiff. Set aside.

• Mix all bhn batter. Stir well.

• Insert meringue into batter in 3 stages while stirring with balloon whisk. Last stir back with a spatula.

• Pour into a square pan, I use sz 25cm. Twitch a couple of times to extrude the trapped air.

• Bake with au bain marie method for about 25 minutes with 190 dc temperature. Adjust with each oven yes

• Chill and fill with filling according to taste. Roll, solidify, store in refrigerator 2 hours before cutting & serving

• My filling: whipped cream whipped with high speed mixer while added gulpas dikit2 to stiff. Store in the freezer until it will be used.

• Note: it's a natural green wrn yes, do not use essences at all. To make pandan juice, I use 10 pandan leaves blend with about 100 ml of water then filtered, store in the bottle, besokannya there will be pandannya sari sari, well that I use to be mixed to

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