Monstera Cake Roll with Pandan Whipped Cream & Kaya

If you’re looking for a show-stopping dessert that combines tropical flavors with artistic flair, look no further than the Monstera Cake Roll with Pandan Whipped Cream & Kaya. This delightful treat not only pleases the palate with its rich, creamy texture and sweet undertones of pandan and kaya, but it also captivates the eye with its vibrant green colors, reminiscent of the lush monstera leaves. Perfect for any occasion, this cake roll will impress your friends and family while satisfying your sweet cravings. Let’s dive into why this cake roll is a must-try and how you can create it in your own kitchen!

Why This Monstera Cake Roll with Pandan Whipped Cream & Kaya Stands Out

This Monstera Cake Roll is a delightful fusion of flavors and textures. The light and airy cake, infused with pandan, serves as the perfect canvas for the luscious kaya and whipped cream filling. The green hues from the pandan not only make this cake visually stunning but also provide a unique flavor profile that is both fragrant and subtly sweet. The rolling technique adds an element of surprise, making each slice a beautiful representation of the monstera leaf. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake roll is sure to be a hit.

The Essentials

• 2 tablespoons (30g) unsalted butter, softened – This adds richness to your cake.
• 2 tablespoons (30g) granulated sugar – For a touch of sweetness in the cake base.
• 1 cup (40g) cake flour, sifted – A light flour that helps achieve a tender cake.
• 1 large egg white – For aeration and lightness.
• Food coloring – To create that vibrant green hue.
• 3 large eggs, separated – Essential for structure and moisture.
• ¾ cup (75g) granulated sugar, divided – For sweetening both the egg yolks and the meringue.
• 1 tablespoon vegetable oil – Keeps the cake moist.
• 1 tablespoon (23g) whole milk – Adds moisture to the batter.
• 1 teaspoon vanilla extract – For depth of flavor.
• ½ teaspoon kosher salt – Balances the sweetness.
• ⅓ cup (67g) cake flour, sifted – A second addition for the cake structure.
• Powdered sugar, for dusting – To finish your cake roll with a touch of sweetness.
• ¾ cup (75g) kaya coconut jam – A rich and creamy filling.
• 1 cup (180g) heavy whipping cream – For the luscious whipped cream.
• ½ teaspoon unflavored powdered gelatin – Helps stabilize the whipped cream.
• 3 tablespoons (24g) powdered sugar – Sweetens the whipped cream.
• ½ teaspoon pandan extract – To enhance the pandan flavor.

Gear Checklist

• Mixing bowls – For combining ingredients efficiently.
• Whisk – Essential for aerating the egg whites.
• Rubber spatula – Perfect for folding in delicate mixtures.
• Baking sheet – A flat surface for baking the cake roll.
• Parchment paper – Prevents sticking and makes rolling easier.
• Hand mixer or stand mixer – For whipping the cream and beating the egg whites.
• Cooling rack – To cool the cake properly.

Mastering Monstera Cake Roll with Pandan Whipped Cream & Kaya: How-To

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, beat the 2 tablespoons of softened unsalted butter with 2 tablespoons of granulated sugar until creamy. Gradually mix in 1 cup of sifted cake flour and the egg white until well combined. Set aside.

Step 2: Create the Meringue

In a separate bowl, whip the 3 large egg whites until soft peaks form. Gradually add ¾ cup of granulated sugar and continue whipping until stiff peaks form. Carefully fold the meringue into the butter mixture, being gentle to retain the airiness.

Step 3: Combine Ingredients

In another bowl, whisk the 3 large egg yolks with 1 tablespoon of vegetable oil, 1 tablespoon of whole milk, 1 teaspoon of vanilla extract, and ½ teaspoon of kosher salt. Gradually fold in the remaining ⅓ cup of sifted cake flour. Add food coloring to achieve your desired shade of green. Combine with the meringue mixture until just mixed.

Step 4: Bake the Cake

Spread the batter evenly onto the prepared baking sheet. Bake for about 15 minutes or until the cake is lightly golden and springs back when touched. Allow it to cool slightly before inverting onto a clean kitchen towel dusted with powdered sugar.

Step 5: Roll the Cake

While the cake is still warm, carefully roll it up with the towel, starting from one end. Let it cool completely in this rolled shape, which will help it maintain its form.

Step 6: Make the Pandan Whipped Cream

In a mixing bowl, combine the 1 cup of heavy whipping cream and 3 tablespoons of powdered sugar. Sprinkle the ½ teaspoon of unflavored powdered gelatin over the cream and let it sit for a minute. Whip until soft peaks form, then add ½ teaspoon of pandan extract and continue whipping until stiff peaks form.

Step 7: Assemble the Cake Roll

Once the cake is completely cool, unroll it gently and spread the ¾ cup of kaya coconut jam over the surface, followed by the pandan whipped cream. Carefully roll the cake back up, this time without the towel, securing it tightly.

Step 8: Chill and Serve

Wrap the rolled cake in plastic wrap and chill for at least 2 hours before slicing. When ready to serve, dust with powdered sugar for an elegant finish.

Fresh Takes Through the Year

• Incorporate seasonal fruits like mango or passion fruit to complement the kaya.
• Experiment with different flavors of whipped cream, such as coconut or vanilla bean.
• Decorate with edible flowers for a touch of elegance for special occasions.
• Use different food coloring shades to create a rainbow effect for festive celebrations.

Chef’s Notes

• Ensure all ingredients are at room temperature for the best results.
• Don’t skip the chilling step; it helps the cake roll hold its shape better when sliced.
• Feel free to adjust the sweetness of the kaya and whipped cream to your liking.
• If you’re short on time, store-bought kaya can be a convenient substitute.

Prep Ahead & Store

The Monstera Cake Roll can be prepared a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. For best results, consume within 3 days to enjoy the freshest taste and texture.

Handy Q&A

Can I use regular flour instead of cake flour?

While cake flour is recommended for its light texture, you can substitute it with all-purpose flour. Just know that the cake may not be as tender.

What if I can’t find kaya coconut jam?

You can make your own kaya at home or substitute it with another coconut spread or even fruit preserves, though it will change the flavor profile.

Can I freeze the cake roll?

Yes! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to a month. Thaw overnight in the refrigerator before serving.

How can I make this cake gluten-free?

Substitute the cake flour with a gluten-free flour blend. Ensure that the other ingredients used are also gluten-free to maintain safety.

Cook This Next

• Classic Vanilla Cake – A timeless favorite for any celebration.
• Creamy Coconut Curry – A savory dish that complements the sweetness of the cake roll.
• Vegan Lemon Poppy Seed Cake – A delicious and refreshing alternative.

Time to Try It

There’s no time like the present to whip up this stunning Monstera Cake Roll with Pandan Whipped Cream & Kaya. With its charming appearance and delightful flavors, it’s bound to be a conversation starter at your next gathering. Gather your ingredients, rally your kitchen gear, and let your creativity flourish. Whether you’re a seasoned baker or a novice, this recipe will guide you through each step to create a dessert that’s as beautiful as it is delicious. Enjoy the process and the sweet rewards that follow!