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Homemade Monstera Cake Roll with Pandan Whipped Cream & Kaya photo

Monstera Cake Roll with Pandan Whipped Cream & Kaya

This Monstera Cake Roll is a tropical delight! Pandan-infused cake rolled with kaya and pandan whipped cream creates a stunning and delicious dessert.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Southeast Asian
Servings 8 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Hand Mixer or Stand Mixer
  • Cooling rack

Ingredients
  

Cake Batter

  • 2 tablespoons unsalted butter softened
  • 2 tablespoons granulated sugar
  • 1 cup cake flour sifted
  • 1 large egg white
  • food coloring food coloring to desired green hue
  • 3 large eggs, separated
  • 0.75 cup granulated sugar divided
  • 1 tablespoon vegetable oil
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon kosher salt
  • 0.33 cup cake flour sifted
  • powdered sugar powdered sugar for dusting

Filling and Topping

  • 0.75 cup kaya coconut jam
  • 1 cup heavy whipping cream
  • 0.5 teaspoon unflavored powdered gelatin
  • 3 tablespoons powdered sugar
  • 0.5 teaspoon pandan extract

Instructions
 

Cake Batter Preparation

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Beat 2 tablespoons softened unsalted butter with 2 tablespoons granulated sugar until creamy.
  • Gradually mix in 1 cup sifted cake flour and 1 large egg white until well combined. Set aside.

Meringue Creation

  • Whip 3 large egg whites until soft peaks form.
  • Gradually add ¾ cup granulated sugar and continue whipping until stiff peaks form.
  • Carefully fold the meringue into the butter mixture to retain airiness.

Combine Ingredients

  • Whisk 3 large egg yolks with 1 tablespoon vegetable oil, 1 tablespoon whole milk, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt.
  • Gradually fold in ⅓ cup sifted cake flour.
  • Add food coloring to achieve desired green hue and combine with the meringue mixture until just mixed.

Bake the Cake

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

Roll the Cake

  • While still warm, carefully roll cake with the towel starting from one end.
  • Let cake cool completely in rolled shape to maintain form.

Make Pandan Whipped Cream

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

Assemble the Cake Roll

  • Unroll the cooled cake gently and spread ¾ cup kaya coconut jam over surface.
  • Spread pandan whipped cream over the kaya, then carefully roll cake back up tightly without the towel.

Chill and Serve

  • Wrap rolled cake in plastic wrap and chill for at least 2 hours before slicing.
  • Dust with powdered sugar before serving for an elegant finish.

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.
Keyword Cake Roll, Easy, Kaya, Pandan, Show-stopping, Whipped Cream