PANDAN SWISS ROLL WITH GULA MELAKA COCONUT

 INGREDIENTS:

5 Eggs Yolks 

10gm Fine Sugar 

90gm Cake flour

50gm Corn Oil 

45ml Pandan Juice 

40ml Coconut Milk 

1/8tsp Salt

5 Egg White 

60gm Fine Sugar

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GULA MELAKA COCONUT FILLING:

180gm Gula Melaka 

200gm Fresh White Coconut 

50ml Water

- Melt the gula melaka with 50ml water, sieve.

- Add in fresh coconut,  combine and cook until almost dry. 

- Dish up and set aside.

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WHIPPING CREAM FILLING:

180gm Whipping Cream 

** Whisk until stiff peak - set aside in the fridge.

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METHOD:

1. In a bowl, hand whisk egg yolks, add in corn oil, coconut milk, pandan juice and slowly fold in flour and whisk till smooth, do not over mix.

2. In a separate clean bowl, use a electric whisk, whisk egg white until foamy and slowly add in sugar little by little in 3 addition. Continue to whisk till stiff peak.

3. Fold egg white mixture into egg yolk mixture until incorporated.

4. Pour the mixture into a 10" x 10" prepared baking tin line with parchment. Smooth the top and tap against the table top a few times and bake in a preheated oven temp 150deg for 20mins then adjust temp to 180deg and bake for 15mins until top slightly brown.

5. Once baked, remove cake from oven, loosen four corners of the parchment paper and allow to cool on wire rack. 

6. Once cool, lay a piece of parchment paper over the cake and flip over  and slowly peel off the earlier piece of paper. Spread the filling over the cake and roll the cake up slowly.

9. Chill in the fridge for an hour before serving