Kaya Rock & Roll Cake

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No. of Servings: 10

Serving size: 150 gm

INGREDIENTS

1. Butter, melted 180 gm
2. Kaya (egg jam) 380 gm
    

For the Batter

1. 10 Egg yolk
2. 6 Egg white
3. Plain flour, 200 gm
4. Baking powder, 5 gm
5. Caster sugar, 200 gm
6. Condensed milk, 20 ml
7. Cornflour, 20 gm
8. Ovalett (Cake stabilizer), 10 gm
9. Vanilla essence, 10 ml
    

STEPS

1. Preheat oven at 180˚C.
2. In a mixing bowl, blend the batter ingredients with a cake mixer at high speed until fluffy.
3. Add melted butter and mix well at low speed.
4. Prepare and line a 10 x 10 x 2 inch baking tray with baking paper and brush with butter all around the tray.
5. Pour the batter into the baking tray. Bake for 12 to 20 minutes at 180˚C.
6. Once baked, leave to cool for 20 minutes. Spread kaya and roll like a swiss roll using baking paper.
7. Leave to chill in the refrigerator for a few hours before serving.

 

Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.

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