Raspberry Jam
Ingredients
- 300g Frozen Raspberries
- 100g Caster Sugar
- 1/4 tsp Agar Agar
Method
Add all ingredients into a medium pot and bring to a boil. Boil for 2-3 minutes, stirring occasionally. Use a spatula to smash whole raspberries or place into a blender to blend into a smooth jam.
Pour jam into a container and leave in the fridge uncovered to set cold.
Vanilla Mascarpone Cream
Ingredients
- 500g Mascarpone
- 150g Icing Sugar
- 100g Cream
- 1/2 tsp Vanilla Paste
Method
Add all ingredients into a mixing bowl, using an electric hand mixer whisk on high speed until stiff, firm cream is formed.
Place 1/2 of the cream into a piping bag with your desired piping tip, and set the remainder cream aside for assembly.
Pandan Roll Sponge
Equipment
13”x13” square baking tray
Ingredients
- 30g Milk
- 30g Vegetable Oil
- 35g Plain Flour
- 1/2 tsp Pandan Essence
- 1/2 tsp Coconut/Vanilla Essence
- 3 Eggs
- 30g Caster Sugar
- 1/2 tsp Lemon Juice
Method
Step 1
Line a 13”x13” baking tray with baking paper on the bottom only (do not line the sides of the tray). Preheat the oven to 150℃.
Step 2
Separate the eggs, placing egg yolks in a small mixing bowl and the egg whites in another medium-sized bowl.
Step 3
Add milk, vegetable oil, pandan and coconut/vanilla essence into the egg yolks and whisk well together. Sift in flour, mix well and set aside.
Step 4
Add lemon juice and sugar to the egg whites. Use a hand mixer to beat until medium-sift peaks form.
Step 5
Take 1/3 of whipped egg whites and gently fold into the batter. Pour the egg batter back into the whipped egg whites and gently fold until just combined.
Step 6
Pour all the batter into the prepared baking tray, smooth out with an off-set spatula, and tap the tray a few times on the kitchen counter (to remove any large air bubbles).
Step 7
Place into oven and bake for 12-14 minutes until just lightly golden on the edges (or will spring back when gently pushed on top).
Leave to cool completely in the oven tray.
Step 8
Once cooled, use a paring knife or off-set spatula to run along the edge of the baking tray to release the sponge from the sides of the tray.
Step 9
Flip the sponge over onto a baking paper. Set aside for assembly with fillings.
Assembly
Decorations
- Fresh Summer Berries (strawberries, blueberries, raspberries etc.)
- Meringue Cookies
- Edible Flowers
Method
Spread chilled raspberry jam evenly onto Pandan sponge.
Add Mascarpone cream on top and spread evenly.
Trim 1/2” of the edge of the sponge and cut into 2” strips.
Carefully roll the strips of sponge onto a cake board or cake stand into a spiral.
Pipe mascarpone cream and jam on top of the edges of the cake and decorate with summer berries, meringue and edible flowers of your choice.
Serve and enjoy!
