Coconut Thumbprint Cookies with Kaya
February 28, 2017

Kaya Swiss Rolls

Kaya Swiss Rolls


3 egg yolks
1 tbsp (15g) sugar
1/4 tsp salt
30g vegetable oil
35ml pandan juice

65g cake flour or low protein flour

3 egg whites
1 tbsp (15g) sugar

Kaya for spreading

Method :

1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

2. Add the remaining ingredients in (A) into the bowl. Stir well.

3. Fold in sifted flour. Mix till smooth.

4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.

5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.

6. Pour in the remaining egg whites and fold gently till well combined.

7. Pour batter into a swiss roll tray(I’m using 33cm x 30cm) lined with greased baking paper. Smooth the surface with a scrapper. Bake in the pre-heated oven 160C for 20-22 minutes.

8. Immediately invert it on rack after removal from oven. Leave to cool (about 10 minutes). Remove the baking paper and let it cool completely.

9. When the cake has cool down, used a knife to slit 2 lines, but the cake is still attached to each other. Spread kaya evenly on the surface. Leave 1cm remain unspread.

10. Hold the cake with both hands and roll gently.

11. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.


[As seen in]