Pandan Cheese Roll Sponge Recipe

Ingredients

• Material A:
• Wheat flour - 30 grams
• Corn flour - 30 grams
• Egg yolk - 4 eggs
• Powdered sugar - 20 grams
• Fresh white liquid milk - 40 ml
• Oil - 40 grams
• Pandan flavor - 1 tsp
• Material B:
• Egg white - 4 eggs
• Cream of tartar - 1 tsp
• Powdered sugar - 60 grams
• Stuffing:
• Whipping cream - 100 ml
• Sugar - 20 grams
• Cream cheese - 50 grams
• Grated cheese - 70 grams
• Buy ingredients and cooking utensils

Plans

• Preheat the oven to 180°C. Prepare a baking sheet (22x30cm) then grease with margarine and cover with baking paper.
• Dough Filling: In a bowl, mix whipping cream, sugar, and cream cheese. Mixer until trace.
• Dough A: Beat egg yolks and powdered sugar until well blended. Add milk and oil and mix well. Add flour, cornstarch, and pandan flavor, then mix well.
• Dough B: Beat egg whites, cream of tartar, and powdered sugar until soft peaks.
• Put the mixture B into the container containing the dough A. Stir back using a spatula until blended.
• Pour and flatten the sponge mixture into the pan.
• Bake for 30 minutes until cooked. Remove from oven and let cool.
• Spread the filling cream on top of the sponge cake. Sprinkle with grated cheese. Roll the sponge cake slowly while compacting.
• Store the rolls in the refrigerator before enjoying for about 1-2 hours. Remove and cut the cake.
• Ready to be served.
• 1. Use eggs that have been at room temperature, not eggs that have just come out of the refrigerator.

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