The best thing with this kaya roll is actually the combination of the fluffy and moist chiffon cake heavily infused with pure pandan extract, and filled with fragrant kaya made also from the pandan leaves. This is a timeless classic to be enjoyed through many generations.

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Pandan Sponge

170 grams egg whites, separated
2 grams cream of tartar
110 grams fine granulated sugar
80 grams egg yolks
78 grams plain flour
30 grams virgin coconut oil
1 egg yolk
60 grams pure pandan juice, extracted from 25 leaves by juicing through a KENWOOD Purejuicer
60 gram pasteurised coconut milk
pinch of salt


50 grams ready to use pandan kaya
30 grams desiccated coconut flakes



1. Line an 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 the 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 preheated 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 a thin layer of pandan kaya and sprinkle with desiccated coconut flakes. chill the roulade for at least 3 hours before serving. (The time spent in chiller will eventually soften the coconut flakes for a better mouthfeel.)

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