Pandan Christmas Log Cake
This log cake is basically 2 pandan swiss rolls assembled as a log cake. It’s easy to make and simple to assemble. Try this Pandan Christmas Log Cake and enjoy it with your family and friends!
Recipe by Mama Ding
Total Time | 3 hr 35 mins
Prep Time | 40 mins + 2 hr 30 min cooling time
Cook Time | 25 mins
Servings : 6 - 8
Ingredients
For the cake ~
2 large eggs
3 large egg yolks
4 tsp homemade pandan extract or 1/2 tsp store bought pandan paste
4 tbsp coconut oil
85 g (1/2 cup + 1 tbsp) cake flour
1/3 tsp salt
80 ml (1/3 cup) thin coconut milk (or use the carton type)
3 egg whites
8 tbsp castor sugar
For the frosting ~
240 ml (1 cup) sweetened non-dairy whipping cream, defrosted and cold
2 tsp homemade pandan extract or 1/4 tsp store bought pandan paste
For decor ~
some Christmas cake toppers
red cherries
fresh rosemary
1 - 2 tbsp desiccated coconut
Method
01 Prepare the frosting first.
Pour the cold non-dairy whipping cream into your mixer bowl.
Using the whisk attachment and medium speed, whisk until frothy, about 1 mins. Add the pandan extract. Increase speed to high and whisk until stiff peaks, another 2 -3 mins.
Transfer to a covered container and refrigerate.
02 Preheat oven to 170 C/340 F.
Line two 20 x 25 x 3 cm (8 x 10 x 1.2 inch) baking trays. Set aside.
03 In a bowl, combine the whole eggs, egg yolks and pandan extract/pandan paste.
Whisk lightly then set aside.
04 Sift the cake flour and salt together. Set aside.
In a small saucepan, heat the coconut oil over low heat.
Add the cake flour and salt mixture. Stir continuously to prevent burning. Cook until mixture thickens, about 2 - 3 mins. Remove from heat and allow to cool for 10 mins.
05 Slowly pour in the egg mixture (from step 03) to the cooked flour. Mix thoroughly with a whisk until there are no lumps. Add the coconut milk and stir well.
Strain the mixture through a sieve into a clean bowl.
06 Pour the egg whites into your mixer bowl. Using the whisk attachment and on medium speed, whisk the egg whites until foamy. Add in the castor sugar gradually, one tablespoon at a time.
Increase speed to high and whisk until soft peaks, about 3 - 4 mins.
07 Add 1/3 of the whipped egg whites into the batter from step 05. Mix with with a spatula until well-combined. Pour this mixture into the rest of the whipped egg whites and fold until the batter is evenly mixed with no streaks of white.
08 Divide into 2 equal portions and pour into the 2 lined cake trays. Tap the cake trays 3 times to release trapped air bubbles. We baked ours in 2 separate ovens at the same time. You can bake them one tray at a time.
Bake in the preheated oven for 20 - 25 mins or until the top is evenly browned and an inserted skewer comes out clean.
09 Remove from oven and overturn the tray onto a piece of parchment paper larger than the tray. Ensure there is excess parchment paper of 2 cm/1 inch on all sides.
Carefully roll up the cake inside the parchment paper from the short side. Cool the cake in the rolled up position for about 1 hr.
10 Unroll one of the cakes (long side facing you) transfer to a clean parchment paper.
Spread 4 to 5 tablespoon of the frosting onto the cake. Smoothen it with the back of the spoon. Leave 1.5 cm/0.5 inch uncovered on three sides and 2 cm/1 inch uncovered from the edge furthest from you.
11 Use the parchment paper to assist you to lift and roll up the cake into a log. Wrap the rolled up log in the parchment paper and chill in the refrigerator for 30 mins.
12 Remove the parchment paper and cut off the ends to fit a 20 cm/8 inch square cake board.
Repeat step 10 and 11 with the second cake. Cut off the ends and then half the second cake.
13 To assemble the log cake:
Place the half piece on to the side of the whole piece on the cake board to form a branch. You can make 2 branches if you want to by using the other half of the cake, putting the second branch protruding from the top of the other end.
Using a spatula, apply the frosting on all sides of the swill rolls including the branches. Use a fork to lightly scratch the surface of the cake to form the bark pattern.
Decorate the cake as you like with the cake toppers, cherries and rosemary. Sprinkle some desiccated coconut to resemble snow on the log cake.
Refrigerate the cake for 1 hr or overnight before serving. Slice and serve cold.
Notes
You can replace the coconut oil with any vegetable oil.
It is important to cool the cake in the rolled up position to prevent cracks on your swiss roll. Don’t worry if the cake’s brown skin gets peeled of in the process of rolling and unrolling. The frosting will cover the flaws anyway.
To ensure faster and better whipping, place the clean, empty mixer bowl and whisk attachment in the freezer for 15 mins before using.
Non-dairy whipping cream is used for the frosting as it is more stable than thick cream or heavy cream. To know the difference between non-dairy whipping cream and whipping cream/thick cream/heavy cream, go to the Pantry section. Click on the photo and put your pc mouse over the photo to read the description.
To make your own homemade pandan extract:
Blend 25 screwpine/pandan leaves in 120 ml (1/2 cup) water and sieve to get pandan juice. Keep covered in the fridge. After a few hours, the juice will separate into two layers. Remove the upper layer for usage in other dishes (jellies/sweet soups) and use the lower darker layer as your pandan extract. Keep covered for up to 1 week in the fridge.