Tuesday, May 5, 2015

Pandan Kaya Rolled Cake

Made this roll of Pandan Kaya from the extra layer of leftover cake slice from the Pandan Kaya Layer Cake yesterday. The original recipe of the said cake was so soft and cottony that it would be a waste to throw the leftovers away.

Given that this mini roulade cake only took place 1 day after the baking and being exposed wouldn't be in the ideal shape for rolling. To make it worse, the leftover layer was really thin to begin with. Nevertheless, I am posting this as a record and reminder for me to apply this recipe as the cake base for my next rolled cake project. 

The outcome was too soft and cottony to be missed. I have adjusted the cake recipe to suit the cake pan size of 30x30x2cm as my future rolled cake base.

Pandan Kaya Rolled Cake
(Recipe for a 13" Rolled Cake)

60g Castor Sugar
60g Egg Yolks
60g Corn Oil
1-2 Tsp Pandan Paste
40g Cake Flour
1/8 Tsp Salt

140g Egg Whites
60g Castor Sugar

Butter (for greasing pan)

80g Home Made Kaya 


  • Grease and line pan with 30x30cm parchment paper. 
  • Preheat oven to 200C degrees.
  • Whisk egg whites on medium slow speed till thick foam forms. Gradually add castor sugar whilst still whisking and continue whisking the eggs are at soft peak stage. Reduce speed to low and continue to whisk till firm peak stage.
  • Add yolks to white in 4 batches. Whisk on slow speed until evenly mixed after each addition. Sift 1/2 of cake flour into mixture. Add salt. Sift remaining cake flour into mixture. Mix with whisk till just evenly combined.
  • Add pandan paste and corn oil. Fold with spatula till just evenly mixed, while occasionally banging  against worktop 2-3 times. 
  • Slowly pour batter into cake pan. Spread with spatula as evenly as possible, pushing batters into corners of the pan.
  • Jiggle till batter is level. Tap pan against worktop twice. Bake on middle shelf for 10-11 mins or when middle of cake is springy when lightly pressed. 
  • Remove pan from oven. Drop pan from 30cm high onto the table top, 2-3 times.
  • Unmould cake onto wire rack. Peel parchment from sides of the cake. Leave till cool. 
  • Place cake on new sheet of parchment paper, face down. Remove parchment paper from bottom cake. Spread evenly with kaya spread or any preferred cream.

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