PINEAPPLE CAKE ROLL

My take on making Pineapple Cake Roll another variation. Pineapple cake roll made from the same recipe as Nutella Chocolate Roll. Pineapple jam, delicious as always and it's a thumbs up! Homemade cakes taste a lot better, I'm glad to have created this video and let's keep it here for our future baking days. Thank you for watching!

Pineapple Jam
Recipe

Ingredients:
6 Pineapples
6 cloves
Sugar to taste
2 - 3 tbsp golden syrup

Pineapple Cake Roll

Thank you - Original recipe by Aini Salim (Mohon share)

Recipe

Wet ingredients:
10 eggs
5 egg yolks
225g castor sugar / fine sugar
(95% of 1 measuring cup)
1 tbsp ovalette (Sponge cake emulsifier)
1 tbsp condensed milk
1 tsp vanilla essence

Dry ingredients:
110g cake flour (Prima brand) / 110g Hong kong flour
1 tsp double acting baking powder
1 tbsp skimmed milk


160g Anchor butter
(approx. 140 ml melted butter)

Chocolate emulco (optional)

Greaseproof paper
Clingwrap
1 - 2  piping bag (small)

Baking trays -
10" x 10" x 1"
9" x 9"

Notes:
Layers - Use measuring cup or scale

Roll

Baking tray 10” x 10” x 1”
Plain Batter (1 & 1/4 cm)
1 cup Brown batter (use piping bag)

Method - (modified)

In a mixer combine eggs, castor sugar, vanilla essence, condensed milk, ovalette (Sponge cake emulsifier), hong kong flour or cake flour, double acting baking powder and skimmed milk.

Whisk all ingredients on high speed for 45 mins

Gradually pour melted butter and mix on low speed for 2 mins. Continue mix and fold batter with spatula

Use 10" x 10" x 1" or 13" x 13" or 9" x 9" baking pans

Line baking pan with greaseproof paper
(Do not grease baking pans - Cake can be easily release from the baking pan)

Mix 1 cup batter with 1/2 tsp chocolate emulco

Pour batter on baking pan and spread evenly

Bake @ 180º C for 20 - 25 mins & let it cool for 1 min

Bake between 15 - 20 mins or 20 - 25 mins ( depends on oven and baking pans )

Place the cake on greaseproof paper or tea towel

Cool for about 1 min ( cakes may crack if cool too long), spread pineapple jam and roll the cakeements from the original recipe

KEK ROLL NENAS

All time favourite Pineapple Roll or Kek Roll Nenas, I've always love it. Simply delicious, a bit of work, thrilled with the end result and above my expectation. It's a good recipe, let's keep sharing and happy baking!

Pineapple Cake Roll / Kek Roll Nenas

Recipe

Pineapple Jam

6 Pineapples

6 cloves

Sugar to taste

2 - 3 tbsp golden syrup

Wet ingredients:

10 eggs

5 egg yolks

225g castor sugar / fine sugar

(95% of 1 measuring cup)

1 tbsp ovalette (Sponge cake emulsifier)

Dry ingredients:

110g cake flour (Prima brand) / 110g Hong kong flour

1 tsp double acting baking powder

1 tbsp skimmed milk

1 tbsp condensed milk

1 tsp vanilla essence

160g Anchor butter

(approx. 140 ml melted butter)

Chocolate emulco

Greaseproof paper

Clingwrap

1 - 2  piping bag (small)

Baking trays - 

10" x 10" x 1"

9" x 9"

Notes:

Layers - Use measuring cup or scale 

Roll

Baking tray 10” x 10” x 1”

Plain Batter (1 & 1/4 cm)

1 cup Brown batter (use piping bag)

Method - (modified)

In a mixer combine eggs, castor sugar, vanilla essence, condensed milk, ovalette (Sponge cake emulsifier), hong kong flour or cake flour, double acting baking powder and skimmed milk.

Whisk all ingredients on high speed for 45 mins 

Gradually pour melted butter and mix on low speed for 2 mins. Continue mix and fold batter with spatula

Use 10" x 10" x 1" or 13" x 13" or 9" x 9" baking pans

Line baking pan with greaseproof paper 

(Do not grease baking pans - Cake can be easily release from the baking pan)

Mix 1 cup batter with 1/2 tsp chocolate emulco 

Pour batter on baking pan and spread evenly 

Bake @ 180º C for 20 - 25 mins & let it cool for 1 min

Bake between 15 - 20 mins or 20 - 25 mins ( depends on oven and baking pans ) 

Place the cake on greaseproof paper or tea towel 

Cool for about 1 min ( cakes may crack if cool too long), spread pineapple jam and roll the cake