Pandan Kaya Swiss Roll

Pandan goes really nice with Kaya...

Super moist and light..

Recipe:  Muimui
Ingredients
80g plain flour
20g corn flour
1 tsp baking powder
1/4 tsp salt
4 egg yolks
50g castor sugar
1 and 1/2 tbsp pandan juice
90g coconut milk
30g canola oil
1/4 tsp pandan paste ( optional)


4 egg whites
1/8 tsp cream of tartar ( I used lemon juice)
50g castor sugar
80-90g kaya

Oops! I forgot to snap some photos of how you roll the cake..

Method
1.  Line bottom and side of 35x 27x3cm tin with parchment paper ( I sprinkled castor sugar over the top of the parchment paper).

2.  Sift flour, baking powder and salt .  Set aside.

3.  Beat yolks and sugar until sugar is well dissolved and colour turns pale and light.  Add in oil, pandan paste, coconut milk, flours, baking powder and salt.  Mix all until smooth.  Set aside.

4.  Whisk whites until foamy, add in cream of tartar.  Continue to whisk in two more batches until it reaches stiff peak.

5.  Pour 1/3 whites into yolk batter to lighten the texture.  Fold in two more batches of whites until batter become smooth and no lumps appear.

6.  Pour batter in the lined tin and bake in pre-heated oven at 200C for 15 minutes ( I used the steam bake method, meaning a pan filled with hot water is placed on the bottom of the oven.  This is to create steam to help moisten the cake, preventing any cracks that might occur).

7.  When it's done, let it rest for 5 minutes on cooling rack then invert it over the other side.  Let it cool completely, spread kaya on the cake and roll it up ( together with the parchment paper on the outer part, roll the cake slowly and tightly, wrap the two ends too).

8.  Keep in the fridge for an hour.  Slice and serve.