Pandan swiss roll with SMBC filling

Adapted from http://mui25.blogspot.my/2011/07/pandan-kaya-roll.html?m=1
Some adjustment made.

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

4 egg whites
1/8 tsp cream of tartar
50g castor sugar

Method
 Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper.
Sift the flour, baking powder and add the salt. Set aside.
Whisk the egg yolks and castor sugar until sugar dissolve. Add oil, pandan paste, coconut milk and flour ingredients mix till smooth.
Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
Mix the meringue with egg yolks mixture until well incorporated.
Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes.
Unmould it immediately when done. when it is cool spread the SMBC on the cake and roll it up.
Leave it in the fridge for 1 hour. Remove from fridge slice and serve.

Swiss Meringue Buttercream

Adapted from lucindafamilykitchen

150 gms butter(cubed and cold but finger can slightly pressed)
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the cold butter and beat till creamy.(add in a pinch or two of salt).

For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.


Happy Baking !!
Kelly's Kitchen