Spinach Pandan Frog Swiss Roll

This is the last in my series of 5 cute animal Swiss rolls made from baby food puree. Don't be put off by the spinach in this because you don't taste it at all. Great way to sneak in some veggies to feed your kids if they are finicky eaters 🤭. This cake is fragrant and yummy according to my taste testers so do give this a try!

This is the spinach puree I used but you may make your own from fresh spinach leaves. 

I will share the ingredient list here. You may refer to my reel for the method and video of the process:

https://www.instagram.com/reel/DMur5BupsWl/?igsh=MWpxMHNoMWE5bjBhOA==

Frog Swiss rolls

(makes about 9 frogs)

Egg yolk batter:

3 egg yolks

30g neutral oil of choice

30g reduced spinach puree with pandan* 

20g plain yoghurt/milk

1 tsp vanilla extract

1/8 tsp salt

54g cake flour

3/8 tsp (2.2g) sponge gel

Meringue:

110-120g egg whites 

1/4 tsp cream of tartar 

45-60g caster sugar

Cream:

70g whipping cream of choice** 

45g cream cheese, softened at room temperature 

5g milk powder 

10g icing sugar

25g reduced spinach puree with pandan*

1/2 tsp vanilla extract

Eyes, mouth and cheeks:

1/16 tsp charcoal powder or black cocoa powder

Pink gel colouring or strawberry emulsion

5g butter/oil

5g icing sugar

5g egg whites

5g cake flour

* 80g spinach puree + 3/8 tsp (3g) pandan paste. Heat until reduced to 75% original puree weight. I used Popote's spinach puree which has some potato added. You may make your own from 100% fresh spinach leaves for an even more naturally vibrant green.

** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish.

Here are some pictures of works-in-progress. Plain slices look inviting too!

with love,

Phay Shing