Wednesday, July 26, 2006
Pandan Kaya Jelly Roll
I always want to make some sort of a roll, but just never really got my hands on it. Don't know what happen today, out of the blue I just thought of making pandan kaya roll after I saw a swiss roll picture on the net. Perhaps because I have Pandan kaya ready in the refrigerator and what better way to match it but to make a pandan roll. So, here's my first Pandan Jelly Roll. :)
Verdict: Soft and Spongy! This is actually easier than making a cake, guess will make it often from now on.
Recipe adapted from the cookbook, The Practical Encyclopedia of Baking.
1/2 cup granulated sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
1 Tbp. boiling water mixed with 1/2 tsp. Pandan paste
Kaya jam for spreading
Confectioners' sugar for dusting (optional)
1. Preheat oven to 400'F. Grease a 12x8-inch jelly roll pan and line with parchment paper.
2. Combine eggs and sugar in a bowl. Beat with a handheld electric mixer until thick and mousselike. (When the beaters are lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)
3. Carefully fold in the flour with a large metal spoon, then add the Pandan boiling water in the same way.
4. Spoon into the prepared pan, spread evenly to the edges and bake for 10-12 minutes, until the cake springs back when lightly pressed.
5. Spread a sheet of waxed paper on a flat surface, sprinkle it with granulated sugar, then invert the cake on top. Peel off the parchment paper.
6. Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about 1/2 inch from the short edge nearest you.
7. Spread the cake with kaya jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is underneath. Cool on a wire rack. Dust with confectioners' sugar before serving.