Mini Pandan Kaya Swiss Roll

Finally today i have time to bake this after few weeks of sick, busy with works and etc... actually i read this blog long time and bookmarked it immediately because my girl love to eat swiss roll. Usually kindy will provide those brought from hypermarket which i do not like her to eat it. Just imagine manufacturing date Jan'12 and expiring on Dec'12. WHAT!!!!!!!!!! OMG... please do not give it to my girl. :(

So i decided to learn and bake swiss roll myself so i can give her bring to kindy as snack. :) I am quite happy with the look and taste and my girl also approve it. :p haha

See how small i am :) can be fit into the 'soup' spoon. haha

Recipe adapted from Vivian Pang kitchen 

Ingredients:

(A)

3 egg yolks

1 tbsp (15g) sugar

1/4 tsp salt

30g vegetable oil (2 tbsp)

35ml pandan juice (2 tbsp + 1/2 tsp)

(B)

65g cake flour 

(C)

3 egg whites

1 tbsp (15g) sugar

(D)

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 (10" X 14") 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. Since the pan is rectangle size so roll it from the long side to get a mini roll. If you wish to have a normal size roll then just roll it from the short side.

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.