Swiss roll with Pandan flavored Whipped Cream

Vietnamese food

It is fall season-wind swirls, leaf curls.  Well, we wish just that simple. On last saturday, wind storm hit our area.  Trees down and over thousand customers lost the power in Eugene and other areas but my area was ok.  
This swiss roll recipe is from the book “Le Cordon Bleu Complete Cooking Techniques” except pandan flavored whipped cream. It contains more sugar and less flour than Concord Grape Swiss roll.
4 large eggs
2/3 cup sugar
1/2 cup all purpose flour, stir the flour briefly, scoop in a measuring cup and level
10″x15″x1″ or 9″x13″x1″ jelly roll pan
1 cup heavy whipped cream
3 Tbs powdered sugar
6 pandan leaves, fresh or frozen
Green  color (optional)
1/2 tsp gelatin powder

  1. Prepare the cake like Concord Grape Swiss Roll.
  2. For the filling, wash and dry panda leaves with kitchen/paper towel.  Thinly slide and put them in a blender with 1/4 cup heavy whipped cream.  Blend until the leaves finely ground.  May add more cream to help grinding process smoother.   Pass through a fine sieve and squeeze all the cream out.  Discard the solid mass.  Mix with remaining cream and keep cold in the fridge.  Whisk the cold pandan flavor cream and assemble the cake  as previous post. 

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