For this recipe, I used my own home-made Pandan concentrate extract. I puréed the leaves, added water and squeeze out Pandan juice. After that, I let the juice stand overnight in the fridge and only use the bottom thick layer. If you find this too troublesome, you can replace with Pandan paste or Essence. I also use coconut oil, and this lends great aroma to the cake, with wafts of amazing fragrant coming out of the oven. Again if this is not available, you can just replace with cooking oil.

Recipe (11″ by 11″ pan)

Yolk Batter

• 3 egg yolks
• 30g caster sugar
• pinch of salt
• 40 g coconut oil
• 60g water plus 1 tsp panadan paste or concentrate extract
• 75 g cake flour

Meringue

• 4 egg whites
• 1/8 tsp cream of tartar
• 30g caster sugar

Filling

• Kaya spread

Method

1. Cream egg yolks and sugar till light and fluffy. Add in salt, followed by coconut oil.

2. Add in Pandan paste and water and stir till well mixed. Add in flour and fold in gently. Set aside.

3. Whisk egg whites till large bubbles, add cream of tartar. Add sugar in 2 batches and whisk till soft peak.

4. Add 1/3 meringue to yolk batter and mix with hand whisk. Pour yolk batter back into meringue and fold till evenly mixed.

5. Pour batter into lined tray, shake from side to side to make sure all corners are filled. Tap sharply on counter for a few times.

6. Bake in preheated oven at 170 deg C for 15 min. Cake should rebound when pressed gently with no squishy sound.

7. Immediate invert onto wire rack and remove the baking paper.  Cover with same baking paper while the cake cools so it will not lose moisture.

8. When cake has cooled, invert onto a clean baking paper and spread kaya, then roll up. Wrap with baking paper and set in the fridge.

9. Slice and enjoy.