Pandan Kaya Deco Roll Cake

In my previous post I made some Kaya jam in a spur of moment, and I knew what to pair the jam with! 

Pandan roll cake or swissroll as most would call it - I made it last night.  Used the Kaya jam for the filling and it was yummy!  Pandan and kaya never fail to please the palate. 

Can you make out Little Twin Stars' faces?

I'll do better next time!

Can you spot the broken portion of the cake?

Failed attempts never fail to make me feel bad for days lor...

I had wholeheartedly doodled Little Twin Stars as part of the deco for the roll cake, wanting to transform my roll cake into a piece of food art but I failed terribly this time.  Outline of the drawings came off together with the baking paper when I peeled it off the cake.  Had I not pipe it thick enough?  Or did I not bake the drawings long enough?  I definitely need much much more practice to get it right or I shall just stick to baking plain swiss roll cakes!

As if the deco part was not bad enough, my cake just had to crack when I rolled it!  How lucky.  Oh well, at least the softness and fragrance of the cake paired with the kaya jam filling  much made up for all the "mishaps".  I wasn't that unlucky afterall :)  Life already sucks, I need to learn to be more positive :) 

Pandan Kaya Swiss Roll

Recipe by Lirongs

80g plain flour

20g corn flour

1 tsp baking powder

1/4 tsp salt

4 egg yolks

50g castor sugar (I cut down sugar to 35g)

11/2 tbsp pandan juice

90g coconut milk (I used Kara brand coconut milk)

30g canola oil

1/4 tsp pandan paste (optional)

4 egg whites

1/8 tsp cream of tartar

50g castor sugar (I cut down sugar to 30g)

80-90g kaya (own preference)

1. Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper. (I sued a 10inch by 10inch tin)

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. (I then spooned out 2 tbsp of yolk mixture and 4 tbsp of meringue into a separate bowl, add in 2 tbsp cocoa and mix well. Pour cocoa batter into piping bag, snipped off end of bag, and pipe desired pictures on lined tray. Put to bake at 200deg C for 2 minutes or till firmed.)

5. Mix the meringue with egg yolks mixture until well incorporated. - I folded in meringue into yolk mixture and pour batter into tray and over baked drawings)

6. Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes. (I dropped tin on table top to get rid of excess air bubbles before putting it to bake)

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.