Bánh Bông Lan Cuộn with Pandan and Coconut Cream
80% chuẩn vị · Vietnamese-inspired
A fragrant twist on the classic Bánh Bông Lan Cuộn, infused with the tropical aroma of pandan and a rich coconut cream filling. This variation offers a delightful regional flavor profile.
Đánh giá công thức này
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Nguyên liệu
- Eggs4 large
- Granulated Sugar100g
- All-purpose Flour100g
- Baking Powder1 tsp
- Pandan Extract1 tbsp
- Coconut Milk50ml
- Vegetable Oil30ml
- Full-fat Coconut Cream200ml
- Powdered Sugar40g
- Toasted Coconut Flakes2 tbsp
Các bước
- 1
Preheat oven to 180°C (350°F). Line a 10x15 inch baking pan with parchment paper.
- 2
Separate egg yolks and whites. In a large bowl, whisk egg yolks with half the sugar until pale and creamy.
- 3
Whisk in pandan extract, coconut milk, and vegetable oil into the egg yolk mixture.
- 4
Sift flour and baking powder. Gradually add dry ingredients to wet, mixing until just combined.
- 5
In a clean bowl, beat egg whites until foamy. Gradually add remaining sugar and beat to stiff peaks.
- 6
Gently fold one-third of egg whites into the yolk batter, then fold in the rest until smooth.
- 7
Pour batter into the pan and spread evenly. Bake for 15-20 minutes, until a toothpick comes out clean.
- 8
While cake bakes, whip coconut cream with powdered sugar until soft peaks form.
- 9
Immediately invert cake onto a towel dusted with powdered sugar. Peel off parchment paper. Let cool slightly.
- 10
Spread coconut cream filling over the warm cake. Roll up carefully from the short end.
- 11
Wrap in the towel and let cool completely. Garnish with toasted coconut flakes before slicing.
