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70g superfine flour
¼ teaspoon baking powder
20g sugar
¼ teaspoon salt
30g cooking oil
4 egg yolks
½ teaspoon pandan (screwpine leaves)
essence
30g coconut milk
4 egg whites
50g sugar
½ teaspoon cream of tartar
Filling:
100g kaya (coconut egg jam - for recipe,
pls. refer to Desserts Recipes)
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Method:
To make Cake: Mix superfine flour,
baking powder, sugar and salt. Add oil, egg yolks, pandan
essence and coconut milk. Stir together into batter. Beat
egg whites, sugar and cream of tartar together until soft peaks form.
Add the mixture a little at a time to the batter and stir gently.
Pour the mixture into 12 x 12-inch baking tray and level the surface.
Bake in preheated oven for about 15-20 minutes. To assemble:
Make two cuts on the edge of the cake. Spread kaya over the
cake. Roll it up like in a Swiss Roll method. Cling-film
it and refrigerate for 30 minutes. Cut and serve.
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