Blue Pea Hurricane Cake Roll with Pumpkin Kaya
A swiss-roll style cake with a hurricane pattern made from vanilla and blue pea batters, filled with pumpkin kaya jam.
Ingredients
| 2 | Egg yolks (vanilla batter) | |
| 1/2 tsp | 2.5 ml | Vanilla paste (vanilla batter) |
| 25 ml | Rice bran oil (vanilla batter) | |
| 30 ml | Fresh milk (vanilla batter) | |
| 35 gm | Cake flour (vanilla batter) | |
| 2 | Egg whites (vanilla batter) | |
| 30 gm | Fine sugar (vanilla batter) | |
| 1 | Egg yolk (blue pea batter) | |
| 1/2 tsp | 2.5 ml | Vanilla paste (blue pea batter) |
| 15 ml | Rice bran oil (blue pea batter) | |
| 10 ml | Fresh milk (blue pea batter) | |
| 15 ml | Concentrated blue pea liquid (blue pea batter) | |
| 25 gm | Cake flour (blue pea batter) | |
| 1 | Egg white (blue pea batter) | |
| 15 gm | Fine sugar (blue pea batter) | |
| 400 gm | Butternut pumpkin, cubed (pumpkin kaya) | |
| 100 gm | Condensed milk (pumpkin kaya) | |
| 200 gm | Coconut milk (pumpkin kaya) | |
| 5 blades | Pandan leaves, knotted (pumpkin kaya) | |
| pinch | Salt (pumpkin kaya) |
Instructions
Ingredient for a 9"x9" pan.
Blue pea liquid: Boil 6gm dried blue pea flower with 100ml water for 1 min. Steep till the liquid cools down. Strain the liquid and discard the flower. Balanced blue pea liquid can be used in cooking rice or made into a blue pea drink which is also very popular now.
Method (cake roll)
- Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
- In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaks form. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the blue pea batter.
- Spread vanilla batter onto lined cake pan evenly. Gently spread the blue pea batter on top of the vanilla batter. Using your index finger, draw horizontal lines from left to right from one side of the pan to the other side. Repeat drawing vertical lines from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
- Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting.
Pumpkin Kaya (Recipe ref: kwgls.wordpress.com)
- Steam cubed pumpkin until soft. Place steamed pumpkin, condensed milk and coconut milk into food blender. Blend till smooth.
- Pour the mixture onto a non stick pan. Add in salt and pandan leaves. Cook over medium low heat, stirring frequently, for 30 mins until jam thickens.
- Cool completely before storing in a sterilised jar.