Skip to main content

Basic Swiss Roll with Kaya ~ 加椰蛋糕卷


After my first attempt at making a Hurricane Swiss Roll, I have a bit more confidence to venture into other 'forms' of Swiss Roll.  Today I'm sharing with you a very basic Swiss Roll with homemade kaya filling.  Soft and light ...... a perfect partner with a  pot of  our piping hot, good old fashioned 'kopi O'!




Basic Swiss Roll with Kaya ~ 加椰蛋糕卷 
Ingredients (A)
  • 4 egg yolks (about 67 gm with shell)
  • 40 gm caster sugar
  • 40 ml milk
  • 40 ml canola oil
  • 1 tsp vanilla
  • 80 gm plain flour, sifted
  • 1/8 tsp salt
  • Homemade Kaya/coconut egg jam filling  
(B)
  • 4 egg whites
  • 40 gm caster sugar
  • 1 tsp white vinegar or lemon juice
Method
  1. Line a 10" x 10" square pan with parchment paper.
  2. Mix egg yolks, sugar, milk, oil, vanilla and salt with a ball whisk till well incorporated.  Sift in plain flour and mix well.  Set aside.
  3. In a clean bowl, whisk egg whites with vinegar till foamy, add in sugar in batches and beat till stiff peaks but not dry.
  4. Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as the egg whites may deflate.
  5. Slowly pour the mixture into the centre of the prepared pan and using a spatula spread the mixture evenly onto the sides of the pan.
  6. Shake and tap the pan to remove any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C for about 25 mins.  till golden brown.  Touch the centre of the cake and if it's firm and springs back, then it's done.
  8. Remove the cake and give it a few taps on the worktop.
  9. Place the cake on a wire rack.   Place a fresh sheet of parchment paper over the cake and backed with a hard surface, invert it.  Remove the parchment paper from the base of the cake.  Let the cake cool.
  10. Spread kaya filling on the cake, leaving 1 inch from the top and 1/2 inch from the sides.  
  11. Gently roll up the cake guided by the parchment paper, place the cake in a plastic bag and keep refrigerated for a few hours or overnight.
  12. Slice with a serrated knife, serve.






Labels:

Comments

  1. Angie's RecipesJuly 9, 2018 at 1:28 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc
Post a Comment
Read more