- 90 g egg yolks
- 1 medium egg whole
- 32 g cooking oil
- 36 g milk
- 87 g plain flour sieved
- pinch of salt
- 1/2 tsp pandan paste
- 100 g chendol
- 153 g egg whites
- 2 g cream of tartar
- 90 g fine granulated sugar
- 180 g unsalted butter
- 180 g cream chesse
- 180 g icing sugar
- 75 g whipping cream
- 50 g gula melaka syrup
- 80 g red beans
- 100 g atapchi
Step 1 - Prepare and bake the sponge cake
- Preheat oven at 180°C and line a baking tray with parchment paper. Set aside.
- Add the Pandan paste to the milk and stir to mix well
- Into a mixing bowl, add in the egg yolk, whole egg, cooking oil, and milk with Pandan paste and beat until combined. Add in the salt and flour, beat it until fully combined then set aside.
- In a clean mixing bowl, add in egg white and cream of tartar. Beat on high speed and add sugar in 3 batches. Continue to beat until stiff peak.
- Gently fold the meringue into the egg yolk mixture in 3 batches, using ⅓ of the meringue at a time until combined. #Tip: be careful not to over fold the mixture or the cake deflate later!
- Add and fold in the Chendol until evenly mixed.
- Pour the batter into the lined baking tray. Bake for 15 mins or until the cake tester comes out clean.
- Carefully flip the cake onto a baking sheet and roll it up loosely. Let the rolled cake chill in the fridge for 20 minutes.
Step 2- Prepare the frosting
- Beat butter and cream cheese until fully incorporated.
- Sieve icing sugar in to avoid lumps and mix.
- Add in whipping cream gradually and beat at high speed until light and fluffy.
Step 3- Assemble the log cake
- Unravel the cake, spread the gula melaka syrup over it. #Tip: this keeps the cake moist and gives it more flavour!
- Spread some frosting on the cake and evenly scatter red beans and atapchi then carefully roll it up again into a log.
- Spread the rest of the frosting over the log and use the spatula to create straight lines.
- Let the cake freeze in the freezer for 10 minutes, then decorate the cake as you like and serve!