Skip to main content

Pandan Swiss Roll ~ 斑兰蛋糕卷

A light and soft Pandan Swiss Roll made with fresh pandan juice.  Rolled up with a filling of kaya or coconut egg jam, chilled in the fridge and it is so refreshing to enjoy over a cup of steaming hot coffee or tea.




Pandan Swiss Roll ~  斑兰蛋糕卷

Ingredients
A)  4 egg yolks
      30 gm caster sugar
      20 ml coconut  milk
      10 ml Pandan juice
      30 ml vegetable oil
      50 gm plain flour
      20 gm rice flour
      1/4 tsp Pandan paste
      Pinch of salt
      Kaya or egg jam for filling
B)  4 egg whites
      40 gm sugar
      1 tsp vinegar or 1/2 tsp cream of tartar

Method
  1. Line a 10" x 10" square pan with parchment paper.
  2. Mix egg yolks, sugar, coconut milk, oil, pandan juice and salt with a ball whisk till well incorporated.  Sift in plain flour and rice flour, 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

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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more