Pandan Kaya Swiss Roll

Nov 7, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

This Singapore bakery classic rolls a soft, springy pandan chiffon sponge around a thick swirl of kaya, the caramel-sweet coconut and egg jam. It is light, fragrant and not too sweet, sliced into thick rounds for teatime. Makes 10 slices in about 1 hr 55 min.

Prep 25 min

Cook 15 min

Cooling 1 hr 15 min

Total 1 hr 55 min

Yield 10 slices

Ingredients

Adjust yield

slices

5 (90 g)egg yolks, room temperature
1 ½ tbsp (20 g)caster sugar, for the sponge
3 ½ tbsp (50 ml)coconut milk
2 ½ tbsp (40 ml)neutral oil, such as corn oil
1 tsp (5 ml)pandan paste
¾ cup (85 g)cake flour, sifted
½ tsp (2 g)baking powder
1 pinchsalt
5 (165 g)egg whites, room temperature
¼ tsp (1 g)cream of tartar
⅓ cup (70 g)caster sugar, for the meringue
1 ¾ cups (220 g)kaya (coconut egg jam), thick, spreadable, at room temperature

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CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Heat the oven to 350°F (175°C). Line the 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment, letting it overhang the long sides; do not grease.
Whisk the egg yolks with the 20 g caster sugar until pale, then whisk in the coconut milk, neutral oil and pandan paste. Sift in the cake flour, baking powder and salt and whisk until smooth.
Beat the egg whites with the cream of tartar until foamy, then add the 70 g caster sugar gradually and beat to soft-firm peaks that bend over at the tip, about 4 minutes.
Fold one third of the meringue into the yolk batter, then fold in the rest gently until evenly green. Spread into the pan in an even layer and tap once on the counter.
Bake until the sponge is lightly golden on top and springs back when pressed, 12 to 15 minutes; do not overbake or it will crack when rolled.
Slide the sponge out by the parchment onto a rack, lay a clean sheet of parchment on top, and flip it. Peel off the baking parchment and let the sponge cool until just warm, 15 minutes.
Spread the kaya evenly over the sponge, leaving a 1/2-inch (1 cm) border along the far long edge. Starting from the near long edge, roll up firmly using the parchment to help, finishing seam side down.
Wrap the roll in the parchment, twist the ends, and refrigerate until set, at least 1 hour, before trimming the ends and cutting into 10 slices.

Tips

Choose a thick, firm kaya; a runny one will squeeze out of the roll. Check the label of store-bought kaya, as some contain butter or milk.
For a brighter green outside, gently rub off the thin brown skin with your fingertips while the sponge is still warm.
Contains coconut; check with your doctor if you avoid tree nuts.
Kaya is an egg-based jam; keep the roll and any opened kaya refrigerated and do not leave it at room temperature for more than 2 hours.

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Recipe FAQ

How long does it take to make pandan kaya swiss roll?

Plan on 25 minutes of prep and 15 minutes of cooking, plus 1 hour 15 minutes to chill and rest. The recipe makes 10 slices.

How should I store pandan kaya swiss roll?

Keep wrapped in the refrigerator for up to 3 days (kaya contains egg). Cream-filled versions are best within 2 days.

Can I make pandan kaya swiss roll ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Swiss rolls filled with kaya, the pandan-scented coconut and egg jam, are a signature of Singapore's old-school cake shops and pandan specialists, usually rolled from a soft pandan sponge. Serve it with jasmine tea or Singapore kopi.

Variations

Kaya Swiss roll (plain sponge): leave out the pandan paste and use 5 ml (1 tsp) vanilla extract; bake time unchanged.
Durian Swiss roll: instead of kaya, whip 200 ml (3/4 cup plus 1 tbsp) cold heavy cream with 20 g (2 tbsp) caster sugar to stiff peaks and fold in 150 g (2/3 cup) smooth durian pulp purée; chill the filled roll 2 hours.
Kaya and cream: spread 150 g (1/2 cup) kaya, then 150 ml (2/3 cup) heavy cream whipped with 10 g (1 tbsp) sugar; chill 1 1/2 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

179 Calories / serving

10.6g Fat

14.6g Carbs

6.5g Protein

12.4g Sugar

Whole recipe (10 servings): ~1790 cal · 106g fat · 146g carbs · 65g protein · 124g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.