Join us as we explore our favourite dessert recipes from this season of MasterChef Australia. On today’s menu: Pandan and Toasted Coconut Cream Swiss Roll – featured in the 32nd episode.
Serves 6
Ingredients
Swiss Roll Cake
4 eggs, separated
½ cup caster sugar
2 tbsp vegetable oil
2 tbsp coconut milk
2 tbsp pandan extract
¼ cup cake flour
1 tbsp corn flour
Toasted Coconut Cream
½ cup shredded coconut
200ml thickened cream
¼ cup caster sugar
1/3 cup coconut cream
Icing sugar, for dusting
Method for Pandan and Toasted Coconut Cream Swiss Roll
1. For the Swiss Roll Cake, preheat oven to 170°C fan-forced. Line a 25x37cm lamington tin with baking paper.
2. Whisk the egg yolks, with ¼ cup of caster sugar and vegetable oil in large mixing bowl.
3. Add pandan extract and coconut milk and whisk until well combined. The green colour should be evenly dispersed throughout entire batter mixture.
4. Sift cake flour and corn flour into the batter and stir gently to combine well.
5. In a separate mixing bowl beat egg whites with electric beaters. Slowly add remaining caster sugar, one teaspoon at a time until stiff peaks form and becomes glossy.
6. Gently fold in 1/3 of meringue mixture into cake batter bowl. Once fully incorporated, add remaining meringue mixture and fold gently until combined and gently spread cake mixture into baking tin. Smooth the top using an offset spatula. Bake for 15 minutes or until the top is firm to touch.
7. To prepare the Toasted Coconut Cream, preheat air fryer to 180° Line air fryer tray with baking paper.
8. Spread shredded coconut on the paper. Toast for 3-5 minutes, or until evenly browned.
9. Meanwhile, add thickened cream to a large bowl and beat on high using electric beaters, slowly adding caster sugar.
10. Gently fold through coconut cream until fully incorporated. Be careful not to comprise structure of whipped cream.
11. Gently fold half the toasted coconut into cream mixture. Add more according to your liking.
12. To assemble the roll, remove from oven and transfer cake and attached baking paper onto clean, cool bench to work with straight away.
13. Begin by peeling all edges of paper away from rectangular sponge cake then, starting at a short end of cake, peel the sponge away from paper to ensure it’s not stuck and has workability and durability to roll. Gently roll the cake towards the opposite end to form a cylinder. Unroll the cake and allow to cool 5 minutes.
14. Spread 5mm of Toasted Coconut Cream on top so that the ratio of cake to cream is 4:1.
15. Once cream has been spread evenly, start rolling cake gently, but tight enough to maintain Swiss roll formation.
16. Using a knife, remove each end and cut two 10cm length logs. Place onto serving plates.
17. Place ruler on top of cake and dust icing sugar on either side of cake for decoration. Remove ruler to reveal green strip. Repeat with the other piece.