Swiss roll old school buttercream

Pandan Old School Buttercream Cake
Adapted from Lucinda Lau
With some adjustment


Sponge cake

(A) 4 egg yolks
75ml corn oil
75ml pandan juice
150 gms self raising flour


(B) 4 egg whites
100 gms sugar

Method: Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.



Swiss Meringue Buttercream

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)


Assembling of the cake

Let the cake cool awhile then apply with buttercream and roll.  Let the cake sit in the fridge for  half an hour then take out and apply the buttercream on top and decorate as you like. Then put back to fridge for minimum 30 minutes before slicing. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen