Pandan Chiffon Cake Roll With Italian merague buttercream

Pandan Chiffon Cake Roll
With Italian merague buttercream
Ingredients
A
150g cake flour
1+1/2 tsp baking powder
90g sugar
1/4tsp salt

B
4 egg yolks
130 g water
70g vegetable oil
1tsp of pandan aroma (liquid)

C
4 egg whites
1/8tsp lemon juice
80g sugar

- Sift all incredients in (part A) together set a side

- Preheat oven at 180 C/ 350 F. Line the cookie pan with a piece of parchment paper (cut the four edges to shape the angles of the corner, the pan size is around 11”x15”

-In a large mixing bowl, whisk all incredients in (part B) together till mix well. Pour into the flour bowl; mix gently with a hand whips or spatula.



- Beat egg whites (C) with lemon juice in a clean and oil-free mixing bowl, add sugar in small portions and beat until fluffy and can form a soft peak.

- Mix batter with 1/3 of egg white foam, and then pour the mixture into the remaining egg white foam. Mix well, and then pour into the pan, smooth the surface.


- Bake for 13~15 minutes, spray a tea towel with water (to prevent the cake from stick to the clothes).

When the cake is ready, flip the cake over the clothes and remove the baking paper.
Roll the cake and let the cake cool on the wire rack. While the cake is cool, make the filling.

Italian merague butter cream filling
70 g………Egg Whites
130 g…….Sugar
225 g…….Butter
20g…..…..Water

Make the sugar syrup by place the candy thermometer in the saucepan and heat the water and 120 g of sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

Raise the heat under the sugar syrup to bring the syrup to 245°F. With the mixer on high speed beat the egg whites to stiff peaks. When the syrup is at 245°F, remove the thermometer and running slowly pour the remaining sugar into the meringue.
After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.
Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Spread the cake with strawberry jam follow by merague buttercream over the cake, then reroll the cake and refrigerate. Cut the cake when it cools, you will get beautiful picees.
You can take a cake to room temperature about 20minutes before serving, the Italian merague butter cream will smooth and good taste.



Italian merague butter cream filling: from http://dailydeliciousthai.blogspot.com