Monday, July 4, 2011

Pandan Kaya Swiss Roll




I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Pandan Kaya:
200ml coconut milk (Kara brand)
2 large egg
50g sugar
2tbsp pandan juice
1tbsp corn flour
1tbsp plain flour
3blades pandan leaf
(If you prefer a stronger pandan flavor, add 1/4tsp of pandan paste.)

Sponge Roll:
3 egg white
70g caster sugar
4 egg yolk
45g cake flour
10g rice flour/corn flour
1/4tsp salt
40g veg. oil
1/3tsp pandan paste

Steps:
Panda Kaya:
1. Mix coconut milk, eggs, corn flour, plain flour and pandan juice together until well combined.
2. Strain mixture into a saucepan, add in sugar and pandan leaves.
3. Cook over low fire, stir constantly until mixture thicken. (Do not over cook it, once kaya is too thick it will turn lumpy and will be difficult to spread on cake.)
4. Discard pandan leaves and set aside to cool.

Spong Roll:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in sugar gradually and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and pandan paste, whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold veg. oil into the batter until well blended.
9. Pour batter in the prepared tray.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread pandan kaya on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

( Note:This is a difference recipe from my past post on Pandan Kaya Swiss Roll.)

27 comments:

Honey boy said...

So smooth and neat roll cake. Beautiful!

Sally said...

哇。。好漂亮的swiss roll哦。。
pandan口味我也很喜欢。。。

鲸鱼蓝蓝蓝 said...

圆圆的,很漂亮~

Sonia (Nasi Lemak Lover) said...

today I also did my 1st swiss roll! your pandan kaya swiss roll look neat and good too.

Happy Flour said...

Hi Honey boy,

Thanks. :)

CaThY said...

wow, very neat swiss roll ! I love the brown skin which I still cannot achieve until now. :(

Happy Flour said...

Hi Sally,

谢谢。你喜欢,那请你吃一个。:)

Happy Flour said...

Hi鲸鱼篮篮篮,

谢谢 :)

Happy Flour said...

Hi Sonia,

Thanks. :) Looking forward to see your swiss roll post.

Min said...

Nice swiss roll! I love both kaya and pandan flavour, looks very yummy!

hanushi said...

Another perfect roll from you!! :) Lovely.

Anncoo said...

Nice neat roll! Thanks for sharing on the kaya recipe, must be very delicious :)

Happy Flour said...

Hi Cathy,

Don't give up. You have to understand your oven. I placed my baking tray at the middle shelves of the oven when baking swiss roll sponge and it will be nicely browned.
But recently the corner of the cake will burn slightly as I think my oven is too old already so the oven temperature is kind like unstable.

Happy Flour said...

Hi Min,

I think no matter old or young, most of them will love this too.

Happy Flour said...

Hi Hanushi,

Thanks. :)

Happy Flour said...

Hi Anncoo,

This kaya is delicious my family and neighbours love it. You can give this a try. However I find that the taste of this easy and quick to prepare kaya still cannot compare to the genuine long cooking hour kaya.

Fong's Kitchen Journal said...

Nice brown skin! My oven temp very uneven, so I hide the skin inside! ha... And thanks for sharing the kaya recipe too, now I know where to look when I need homemade kaya!

Happy Flour said...

Hi Fong's Kitchen Journal,

Don't bother about the skin, most important is the taste.

DG said...

You are the master in rolling. I still manage to get my swiss roll with skin. Yours is always perfect!

Happy Flour said...

Hi DG,

Thanks, I feel shy to accept your compliment. :) Happy rolling.

Quay Po Cooks said...

This looks PERFECT! If only I can a swiss roll half as good looking, I will be jumping up and down with joy! hehe

Happy Flour said...

Hi Quay Po Cooks,

Thanks, you can also make a perfect roll just need practice.

Daphne said...

I really love your recipe, thanks for sharing :)

LadybirdMay said...

It was absolutely great! my kids loved it. I used Pandan extract as i did not have any pandan leaves.

Miss B @ Everybody Eats Well in Flanders said...

Hi Happy Flour,

I tried your pandan swiss roll today, I followed just the swiss roll recipe and used my own homemade kaya for the filling. The swiss roll was good and rose nicely in the oven, though not as thick as yours.

Problem is that it cracked when I rolled it, maybe I wasn't careful enough. Do you have any tips on how to avoid the swiss roll cracking upon rolling? I had previously made a few swiss rolls before, including a zebra swiss roll, but it didn't crack, so I dunno what is wrong this time.

Thank you!
Miss B

Happy Flour said...

Hi Ms B,

Maybe your oven is too hot. With extra egg yolk used this recipe yield a very spongy sponge so it shouldn't have any problem rolling. Even you find that you didn't have a neat roll, you can re-roll it again without crack.

Miss B @ Everybody Eats Well in Flanders said...

Hi happy flour,

You are spot on! I think i raised the temp as it is always lower than what I expect it to be. And when I saw that the swiss roll skin was still very light in colour, I immediately turned it higher for it to brown quickly.

Thank you v much for your advice, I will pay attention to the temp in future.