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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.






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