Egg yolks:
(A)
• 63g egg yolks
• 22g sugar
• 25g corn oil
• 29g pandan juice
• 48g cake flour
Egg whites:
(B)
• 105g egg whites
• 1.2g cream of tartar (optional)
• 44g sugar
(A)
• 63g egg yolks
• 22g sugar
• 25g corn oil
• 29g pandan juice
• 48g cake flour
Egg whites:
(B)
• 105g egg whites
• 1.2g cream of tartar (optional)
• 44g sugar
Filling:
(C)
• 150ml uht cream
(C)
• 150ml uht cream
• 480 sweet potato puree
• sugarPandan juice:
(D)
• 29g pandan juice
Directions:
• 5 pandan leaves
• 58g coconut milk (I use my baby formula milk)
Method:
1) Clean the pandan leaves under running water to remove dirt. Cut the leaves into small pieces with scissors. Add the leaves at a time, and pulse the blender several times to mince them. Once the leaves are minced, add coconut milk to strain the juice through a fine mesh strainer to remove any solids.
2) In a bowl, mix (A) egg yolks, sugar, corn oil and pandan juice. Sift in the cake flour and whisk until smooth.
3) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
4) Folding cake batter into a whites, and mix until incorporated.
5) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.
6) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.
7) Once cooked, remove from oven and leave to cool for 5 minutes.
1) Clean the pandan leaves under running water to remove dirt. Cut the leaves into small pieces with scissors. Add the leaves at a time, and pulse the blender several times to mince them. Once the leaves are minced, add coconut milk to strain the juice through a fine mesh strainer to remove any solids.
2) In a bowl, mix (A) egg yolks, sugar, corn oil and pandan juice. Sift in the cake flour and whisk until smooth.
3) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
4) Folding cake batter into a whites, and mix until incorporated.
5) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.
6) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.
7) Once cooked, remove from oven and leave to cool for 5 minutes.
8) Carefully move out the baking sheet with cake, roll up the cake while it still warm.
8) In the meantime whip the (C) uht cream until it is just thick enough to hold its shape and add sweet potato puree.
9) Once the cake is cool, unfold the cake and spread the whip cream over the cake for filling and roll up again.
10) Refrigerate it for 30 minutes before serving.
Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the two long sides.
6) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) Please understand that everyone's oven work differently.
You should also check the temperature of your oven. if not, your cake won't rise well.
8) In the meantime whip the (C) uht cream until it is just thick enough to hold its shape and add sweet potato puree.
9) Once the cake is cool, unfold the cake and spread the whip cream over the cake for filling and roll up again.
10) Refrigerate it for 30 minutes before serving.
Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the two long sides.
6) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) Please understand that everyone's oven work differently.
You should also check the temperature of your oven. if not, your cake won't rise well.
