| Ingredient | Method |
Preparation: (low heat cook til melted, set aside) 100g Gula Melaka+40g water, apprv 110g 5B grade egg yolks 90g LP flour 75g veg oil 20g milk powder 5B grade egg whites 20g caster sugar Filling : A: mix well 2tsp pandan powder 20g icing sugar 10-20g water B: mix well 65g mascarpone cheese 25g sour cream | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined. 4. With the mixer on low speed, add the melted gula melaka and dry ingredients until combined. 5. Add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Pour into 22*34cm prepared tin and tap the air bubble. 8. Bake at 170C for 15-20 minutes or until golden brown. 9. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. 10. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 11. Filling: combined filling A into filling B. 12. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour and trim off stiff edges of cake if necessary before served. |
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