Saturday, August 1, 2015

Pandan Roll Cake with Pandan Kaya Jam

Some time back a lovely lady got me a yummy kaya swiss roll from the famous Rich & Good Cake from Kandahar Street, and I was so so in love with their roll cakes from then on. 

I had always been wanting to replicate a roll cake similar to that kaya swiss roll, I thought why not try using the kaya custard we use for pandan kaya sponge cake as filling for my pandan roll cake, and so I did. 

I rolled the cake with the cake skin layer on the outside (外捲法), but did not do a good job there and a portion of the cake skin came off after I unwrapped it after refrigerating it. Looks aside, the cake was good. The pandan kaya jam filling was good when paired with the chiffon roll cake. This cake is not like the kaya swiss roll from Rich and Good Cake shop but it was okay enough for me when my crave for roll cakes come on.

Filling is a custard like kaya jam that is used for pandan kaya sponge cake, except that I spread it and rolled it inside.

This cake was made for mum since she is a pandan and kaya fan.  I am quite like mum, so I will surely make this cake again!

Oh one last note, do use fresh pandan juice for this if it is available within your country. Fresh pandan juice does make a whole lot of difference compared to using pandan essence.

Pandan Roll Cake
Recipe adapted from Copy Cake Kitchen 

60ml homemade pandan juice
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk

3 eggs white
35g sugar
1 tsp lemon juice (I did not use it)

1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine. 
3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Gently pour the batter into lined baking tin (10"x10"x3"). 7. Smooth out to the corners with a scraper.

8. Bake in preheated oven at 170c for 25 minutes.
9. Once the cake done, transfer the cake to wire rack.

10. Invert the cake and gently remove the baking paper.
11. Spread Pandan Kaya filling evenly onto cake.

12. Roll it up gently and tightly, wrap and chill for 30-60 minutes.

After all the above is done, slice and nom rightaway!

Pandan Kaya filling:

Recipe adapted from Fong's Kitchen Journal with slight adjustments made

50g sugar (I used 35g sugar)
200ml water (I replaced this with 200ml fresh pandan juice)
3g agar agar powder
25g hoon kueh flour (green bean flour)
150ml coconut milk
1/2 tsp pandan paste (I skipped pandan paste and used 3 drops of green food colouring instead)
Pinch of salt

1. Boil water (replaced by pandan juice) and sugar in a small pot on medium heat till the sugar dissolves.  
2. Mix together the agar agar powder, hoon kueh flour, coconut milk, pandan paste ( replaced by green food colouring) and salt.  Pour this mixture into the pot and keep stirring till the mixture thickens.  
3. Remove from heat and continue to stir the mixture for another minute to cool down the filling.  Let it cool slightly before using.

I blended 8 pcs of pandan leaves with 270ml water for use with the cake and filling. Squeeze the blended pandan leaves to get the excess juice. Pour the juice through a sieve to remove pandan pulps.

1 comment:

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