Having Malaysian Cooking Night with friends and decided to contribute a pandan cake roll to the group. To add more elements (flavors, textures, etc.) to the cake roll, I make two different flavors’ cake roll and whipping cream – Ube and Pandan, two classic south Asian flavors, also made coconut jelly for the first time! I guess the GBBO 2022 is coming to an end, I am again inspired to bake more!
QUICK TAKEAWAYS
- to make coconut jelly, the mixture of cream, milk, sugar could not be too high temperature before adding gelatin in
- cake roll if too dried or moist would both lead to breaking; moist could be adjusted from the cake mix (without egg white), the degree of white egg whisking, baking temperature and baking time
- if want to mix in coconut shreds in whipping cream, do not add too much, otherwise the cream would not be smooth and flowy, but chunky (like mine this time; no matter how many heavy whipping cream I added in to “save” my cream, it still looks like it has been overwhipped…)
RECIPE
Coconut Jelly
- 60g coconut milk
- 60g milk
- 45g whipping cream
- 13g sugar
- 5g gelatin sheet
Cake Roll (9′ x 13′ or 11′ x 11′ or 28cm x 28cm baking sheet)
- 4 eggs
- 40g milk (coconut milk to increase flavor)
- 40g oil
- 50g cake flour
- 30-40g sugar
- vinegar / lemon juice, a few drops
- pandan extract
- ube extract
Mascarpone Cream
- 150g heavy whipping cream
- 60g Mascarpone
- 8g sugar
- coconut powder / shreds (optional)
- ube extract
- pandan extract
COCONUT JELLY
STEP 1: bloom 5g gelatin in cold water; when softened and bloomed, squeeze out excessive water, set aside to use
bloomed gelatin
STEP 2: combine 60g coconut milk, 60g milk, 45g whipping cream and 14g sugar, heat over lower heat and constantly stir the mixture. Turn off heat when mixture is around 50C-55C.
STEP 3: put in gelatin, mix till gelatin dissolve
STEP 4: pour jelly mix into container, set aside a bit before putting in fridge for at least 4hrs
before 4hrs 
after 4hrs 
CAKE ROLL
STEP 1: mix 40g milk/coconut milk and 40g oil well till oil bubble is not visible and mixture looks consistent, no separation
STEP 2: separate egg yolk from egg white; egg yolk into the cake mixture from STEP 1, egg white into the whisking bowl. Put whisking bowl with egg white in fridge
STEP 3: whisk egg yolk, 5g sugar and cake mixture till consistent texture
STEP 4: sieve through 50g cake flour into cake mix, draw Z shape to mix cake flour in, do not over mix
STEP 5: separate cake mix into two bowls, add a few drops of ube extract and pandan extract in each bowl and transfer both bowls back into the fridge
STEP 6: bring out whisking bowl with egg white from fridge, add a few drops of lemon juice / vinegar, start whisking at mid speed, when big bubbles form, whisk at high speed till firm egg white with small hook forms.
- Add the remaining 25-35g sugar in 3 separate times: when big bubbles form, when soft pattern forms and when firmer pattern forms.
STEP 7: pre-heat oven at 150C or 302F (I usually do this step before whisking egg white, but we are making a pattern of cake roll today so might take longer time before baking); line baking sheet with parchment paper
STEP 8: transfer one big spoon / spatula of egg white into each of the cake mix bowl (ube and pandan), gently mix well; transfer the remaining egg white into each of the cake mix bowl, mix well.
STEP 9: transfer ube and pandan cake mix each into a piping bag, pipe one cake mix first then the other in a stagger pattern like a chessboard on the baking sheet
STEP 9: use finger or chopstick, poke through cake mix on the baking sheet, draw random pattern; then drop the baking sheet a few times to get rid of air bubbles
STEP 10: BAKE! 150C/302F for 30mins
STEP 11: remove cake from oven, let it cool for 10-15mins; then place a piece of parchment paper on the side without parchment paper, flip cake, cool for another 10-15mins.
STEP 12: before cake completely cool down, start rolling one side of the cake roll, use an object to keep the “head”, one side of the cake roll in the “rolled” position, transfer to fridge to continue cooling down for another 15-20mins before piping with cream (refer to Xiaogaojie’s YouTube video below)
MASCARPONE CREAM!
STEP 0: put whisk bowl and whisk head into freezer for 10-15mins before starting to whisk mascarpone and cream, this helps stabilize the cream
STEP 1: whisk 60g mascarpone cream in low speed till soft and smooth
STEP 2: add in 8g sugar, whisk at low speed till combined
STEP 3: add in the 150g heavy cream in multiple times, whisk at low speed, then mid speed to air is brought in, big bubbles form, then turn up to high speed and whisk till form patterns form
- slightly overmix is ok (when taking off the whisk head, firm hooks form without bending at the tip) as we will add in ube extract, pandan extract for some cream later, making it softer; also we are not decorating the full outer surface of the cake roll, cream does not have to be at the perfect smooth state haha
STEP 4: transfer 10-20g whipping cream into a container, add ube extract, mix well
STEP 5: transfer 10-20g whipping cream into a container, add pandan extract, mix well
STEP 6: in the remaining whipping cream, add in pandan extract and coconut shreds (amount at your preference)
STEP 7: bring out the coconut jelly, cut into ~1 inch wide rectangle-shaped cubes
STEP 8: bring the cake roll back out, spread the surface with a light sheet of cream
STEP 9: place coconut jelly at 1/3 of the cake roll’s length (longer end) from the rolled up side
STEP 10: gently roll up cake roll, tighten it, refrigerate for another 30mins-1hr; decorate surface as needed
READY TO SERVE!
RESOURCES
