Winner '13: Fiona Uyema


CÁCA MILIS, sponsored by Powerscourt Hotel

CÁCA MILIS, sponsored by Powerscourt Hotel
  • 4 eggs (preferably free range or organic) at room temperature
  • 100g caster sugar
  • 100g plain flour, sieved
  • 1 tbsp pandan extract* (see note below)
  • 1 large pot of whipped cream (add a few teaspoons of icing sugar and mix well)
  • Icing sugar f

For the pandan extract:
Fresh pandan leaves

  1. For the pandan extract, wash the pandan leaves and cut off any parts that don't look fresh. Chop the pandan leaves as finely as you can because the leaf is very tough and the blender will struggle with large pieces.
  2. Place the chopped pandan in a blender. Pour some water into the blender to help blend the leaves together to form a paste (the water content should not go above the level of the chopped leaves).
  3. Blend until the chopped leaves are like a stringy green paste. Place a sieve over a large bowl and strain the pandan leaves through the sieve by pressing on the leaves or squeezing them.
  4. You'll see the dark green pandan extract sitting in the bowl below the sieve. Pour this into clean jam jars or any type of small container you can seal.
  5. Store in the fridge and stir before using as the most concentrated liquid will sink to the bottom.
  6. Preheat a fan oven to 180°C/160°C fan/gas mark 4. Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
  7. Add a tablespoon of pandan extract and whisk again for less than a minute.
  8. Using a large spoon fold the sieved flour into the mix. Make sure that the flour is completely mixed into the egg and sugar mix.
  9. Carefully line a Swiss roll tin (10" x 15"or 13" x 9") with grease proof paper (I grease this lightly with butter).
  10. Pour the batter onto the baking tin (using a spatula gently even out the batter).
  11. Bake in the oven for 10-15 minutes.
  12. Remove from the oven and allow to cool for a few minutes in the baking tin.
  13. Turn the cake over onto a clean tea towel. Now carefully tear away the greaseproof paper from the cake.
  14. Roll the cake in a clean tea towel and allow to cool (this will avoid it breaking later). Unfold the cake when it is cool and spread the whipped cream mix evenly on the cake. Roll again and dust with icing sugar. Put in the fridge until ready to eat.

*Additional notes - pandan extract
You can use bottled pandan extract or homemade pandan for this recipe. Pandan extract can be bought in Asian markets. I make homemade pandan extract from pandan leaves that I buy in the Asian market. Please see instructions below to make homemade pandan

Fiona Uyema

"I was only introduced to pandan this year;it's a long green leaf that's called the vanilla of southeast Asia. Now I can't stop baking with it! I fell in love with the wonderful aroma and taste of this pandan leaf, which is perfect for baking. I love creating new recipes that mix Asian and western flavours, and this recipe is one of my favourites."



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