Nope, I’m not back in the kitchen, not properly or full-time-ish anyway, but I’m picking out the pictures and recipes that have been collecting dust in my drafts (bin) since… alphatime. So just this January (aka, yonks ago), I bought myself a Kate. No, not Kate Spade – that’s an old joke (for non-Singaporeans, just google Kate Spade and elections, then go figure…). No, it’s not Kate Middleton either – that’s much too posh (say it with you mouth in a perfect O) and I certainly can’t afford the ring that comes with her. But this, oh this cranberry sexy thing is what I’m talking about. This blushing new bride was admired for right about less than a day, and then, as Madonna coos, ‘like a virgin, touched for the very first time’, she was no longer. Ahem.
Kate lost it, *coughsiamtooembarrassedtosayitoutloudcoughs*, to the most perfectly bronzed Swiss dude that stepped out of my kitchen. Hairless, poreless, smelling like the tropics (think coconut!), and with skin that puts most people to shame, I’d say he was the perfect thing to hook up with Kate. Yes I am the
dreamcatcher dream matchmaker, thank you very much.
Anyway, getting these two hotties together could have gone either way for me – ego-boosting or soul-destroying. I’m glad it was the former because I’ve always had a fear of Swiss dudes, and to me, it’s just so darn hard to get the skin right. Too much tanning, and one winds up looking like cracked dirty feet; too little and one looks like erm, alabaster me or the equivalent of a pink baby pig. But Kate seemed to bring a little bit of lady luck with her, for I have conquered the Swiss that had long refused to tame in my hands, and now he’s just…..perfect. Poreless, scrumptious, soft and so delicious with all that toasted coconut whipped cream within. Oops, did I just say whipped cream? Sorry, Kate, everyone seems to know your ‘preferences’ now…
Here’s how to get YOUR Swiss dude that smells and tastes like a beach holiday:
Pandan soufflé Swiss roll with toasted coconut whipped cream
(adapted from Okashi by Keiko Ishida)
For the roll:
3 egg yolks
1 teaspoon vanilla paste
35g unsalted butter
50g plain flour
10g corn flour
60g coconut milk
3 egg whites
85g caster sugar
1 teaspoon pandan extract
1 tablespoon pandan juice (6-7 pandan leaves, finely chopped and pounded with 1 tablespoon water, squeeze juice out and pass through sieve to remove any debris)
1/2 teaspoon green liquid colouring
1. Preheat oven to 180 degrees Celsius. Line 12 inch by 9 inch cake pan with baking parchment, making sure the edges high enough to peek out from the tray as you’ll be using these to handle the sponge later.
2. Combine 1 egg, 3 egg yolks, vanilla, pandan extract, pandan juice, green colouring in a small bowl and lightly beat to incorporate. Set this mixture aside.
3. Sift flours together twice, and set aside.
4. Heat butter in a small saucepan over low heat until butter is melted. Add sifted flour to melted butter and cook till you get a dough that comes away from the sides of the pan. Remove this dough to a bowl, and add the egg mixture from Step 2 in small amounts. Gradually mix the dough and egg mixture into a smooth batter with each addition. Add coconut milk to the batter and combine well. Strain the batter through a sieve and set the batter aside.
5. In a clean bowl, whip up egg whites till foamy. Add half of the sugar and beat for a few minutes, then add the remaining sugar and beat till stiff and glossy peaks are formed.
6. Gently fold one-third of this meringue mixture from Step 5 to the batter from Step 4 till roughly incorporated. Fold in the remaining meringue until just incorporated. Pour this batter into the cake pan and smooth the surface out with a scraper. Bake the sponge for 18 minutes, then remove the tray from the oven, loosely cover the cake with a piece of aluminium foil and place it on a cooling rack to cool completely. Remember to keep the foil on, so the moisture won’t be lost from the cake. This will prevent the sponge from cracking when you try to roll it.
For the sponge filling:
200g whipping cream, cold
2 tablespoons caster sugar
25g dessicated coconut
5g unsalted butter
Pinch of salt
1. Melt unsalted butter in a shallow pan, add a pinch of salt and lightly toast the dessicated coconut in it. The coconut flakes should turn golden brown.
2. Beat whipping cream and sugar till just about stiff. Do not overbeat this as the cream will split. Gently mix in the toasted coconut, and set aside.
3. Peel the baking parchment off the sponge, and carefully turn the sponge over such that brown skin is in contact with the peeled parchment (or use a new parchment if it’s easier to lay that out). Lift the cooled sponge (using edges of the baking parchment) onto a clean tea towel. Gently roll the sponge up using the tea towel as a guide and hold it loosely for a minute or two. Unroll the sponge again, remove the baking parchment, and leave the sponge on the tea towel. Spread the cream evenly across the green surface of the sponge (I like to have the browned skin outside the roll) with a spatula. Using the tea towel as guide, roll the sponge up again, carefully re-positioning the towel as the cake comes into contact with the cream. You don’t want the cream to get on the towel! Cut the edges of the roll to make it pretty and neat, and there you have it, your very own Swiss stud!
If you like pandan and coconut flavours, don’t forget to check out my pandan chiffon cake here!