Pandan Durian Cream Roll Cake

This Pandan Durian Cream Roll Cake is an ode to my Southeast Asian roots, combining the flavours of pandan and durian in an aromatic, light and fluffy cake.

Course Dessert, Snack

Cuisine Asian, Chinese, Southeast Asian

Prep Time 25

Cook Time 14

Total Time 39

Servings

Calories 62kcal

Author Michelle

Ingredients

Pandan roll cake:

1 batch Perfect Swiss Roll Cake
½ teaspoon pandan extract

Durian cream:

125 ml heavy whipping cream 36% milkfat, cold
15 g powdered sugar
20 g freeze-dried durian ground into powder

Instructions

For the cake:

Make the Perfect Swiss Roll Cake according to the recipe with the addition of ½ teaspoon pandan extract/paste to the egg yolk batter.

For the cream:

To a chilled bowl, add the heavy cream and powdered sugar.
Whip with a whisk until it reaches soft peaks.
Add the freeze-dried durian pieces to a spice grinder and grind until it becomes a fine powder.
Dump in the durian powder and whip with the whisk a few times to incorporate the durian into the cream.

Assemble:

With the cake slightly cooled (not completely cool), flip the pandan cake so that the browned side is facing the top.
Use an offset spatula to evenly spread the durian cream onto the surface of the cake.
Gently roll the cake up, using the parchment paper as a guide.
Wrap up the cake with the parchment and place onto a tray.
Chill in the fridge for 4-6 hours, until the cake has firmed up.
Trim off the edges with a sharp, serrated knife and slice to serve. (You can also decorate with additional whipped cream and fruit).

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