Ode to Autumn
Southeast Asian–style cake roll seasoned with pandan extract, paired with nata de coco and kiwi.
Ingredients
Egg yolks
2
Powdered sugar
30 g
Water
30 g
Salad oil
20 g
Pandan essence
a pinch
Egg whites
3
Granulated sugar
50 g
Cake flour, sifted
70 g
Coconut jelly, cut into small pieces and chilled
to taste
Kiwi, peeled, take 1/4 of the fruit, sliced and chilled
1
Rum syrup
to taste
Whipped cream chantilly (heavy cream 100 g, granulated sugar 10 g, coconut jelly 50 g)
160 g
Instructions
1
Make the whipped cream chantilly
Combine the heavy cream and granulated sugar in a stainless steel bowl. Whip over an ice bath until stiff peaks that no longer drip, then fold in the coconut jelly.
2
Make the cake batter
Beat the egg yolks, add the powdered sugar, and whip until the mixture reaches the ribbon stage. Stir in the double-boiler-warmed salad oil, pandan essence, and water until smooth. Beat the egg whites until foamy, then add the granulated sugar in three additions and continue whipping to stiff peaks. Fold one-third of the whipped egg whites into the yolk mixture, then gently fold in the remaining whites. Sift in the cake flour and fold until no dry pockets remain.
3
Bake
Pour the batter into a baking tray and smooth the surface. Bake at 200°C for 12–15 minutes. Invert onto a wire rack to cool.
4
Assemble
Trim the cake at a 45° angle, brush the rum syrup in lines, spread a layer of the whipped cream chantilly, arrange the kiwi slices and coconut jelly pieces on top, cover with more cream, roll up, and chill for at least 30 minutes.
