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Tuesday, October 15, 2013

Recipe: Pandan kaya swiss roll


I have phobia for Swiss roll for the longest time. Simply because I tend to break the sponge whenever I rolled it. T.T  For this reason I haven't been baking any swiss roll since my first attempt hmm.. more than half a year back. Hah. 


I have been searching for a good recipe for Swiss roll and finally I found one which I've been sticking to since then. Meaning more rolls coming up your way! :P 

Oh yes, LOOK AT THE PHOTO! No cracks at all!!!! :') :') :') 


Ingredients: 
80g plain flour
20g corn flour
1 tsp baking powder
1/4 tsp salt
4 egg yolks
50g castor sugar
11/2 tbsp pandan juice
90g coconut milk
30g canola oil
1/4 tsp pandan paste (optional)

4 egg whites
1/8 tsp cream of tartar
50g castor sugar
80-90g kaya (own preference)

Method:
1. Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper.
2. Sift the flour, baking powder and add the salt. Set aside.
3. Whisk the egg yolks and castor sugar until sugar dissolve. Add oil, pandan paste, coconut milk and flour ingredients mix till smooth.
4. Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
5. Mix the meringue with egg yolks mixture until well incorporated.
6. Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes.
7. Unmould it immediately when done. when it is cool spread the kaya on the cake and roll it up.
8. Leave it in the fridge for 1 hour. Remove from fridge slice and serve.


It was so so so good! Pandan x Kaya is definitely a perfect marriage to the palate. <3 


The family love it so much that I baked this for 2 consective days. Haha! 

Love, 
Lirong. 

2 comments:

  1. Is cornstarch the same as cornflour in this recipe?

    ReplyDelete