170 g egg whites, separated
2 g cream of tartar
110 g fine granulated sugar
80 g egg yolks
78 g plain flour
30 g virgin coconut oil
1 egg yolk
60 g pure pandan juice, extracted from 25 leaves by juicing through a juicer
60 g pasteurised coconut milk
pinch of salt
50 g ready to use pandan kaya
30 g dessicated coconut flakes
1. Line a 11” X 13” pan with parchment paper.
2. Preheat the oven to 180ºC.
3. In a clean bowl, whisk egg whites and cream of tartar until foamy, add in sugar gradually until medium peaks form.
4. In another bowl, mix together egg yolk, plain flour, virgin coconut oil, pandan juice, coconut milk and salt. Mix well. Fold 1/3 of the meringue into the egg yolk mixture and blend well, then fold in the rest of the meringue (be careful not to over-mix as the meringue might deflate). Pour the cake batter into the prepared pan and bake in the pre-heated oven for 15 minutes or until a cake tester comes out clean when inserted into the centre of the cake.
5. Allow the sponge cake to completely cool on a rack.
6. Turn out the cake, top-side facing down, onto a piece of parchment paper. Remove the parchment paper that the cake was baked on.
7. Spread the kaya mixture over the cake, and carefully roll the sponge into a roulade with the aid of the underlying parchment paper. Spread the roulade surface with thin layer of pandan kaya and sprinkle with dessicated coconut flakes. Chill the roulade for at least 3 hours before serving. (The time spent in chiller will eventually soften the coconut flakes for better mouthfeel).