For the swiss roll cake base:
5 egg yolks
50 g sugar
90 g all-purpose flour
50 g butter, melted.
50 g cooking cream
5 egg whites
70 g sugar
170 g kaya (coconut jam)
For the cream cheese filling, whip together:
225 g cream cheese
50g cooking cream
15 g sugar
In a bowl, whip 5 egg yolks with 50g of sugar until pale and fluffy. Set aside.
In another bowl, whip the 5 egg whites with 70g of sugar until stiff peaks form.
Add the egg yolk batter into the egg white batter and gently fold till incorporated, forming an off-white color.
Sift the all-purpose flour and baking powder together. Add into the batter and gently fold till incorporated.
In a separate bowl, add 50g cooking cream and melted butter together. Then add two dollops of batter to the liquid mixture to temper it, preventing it from splitting. Add to batter and fold in.
Preheat the oven to 180°C.
Line the base of a 10-by-15-inch baking pan with parchment paper.
Pour the batter and spread evenly. Bake for 20 minutes, then side aside and leave the cake to cool.
Spread kaya on the cake, leaving ½ inch on one side of the cake.
Then spread the cream cheese filling on top of the kaya, also leaving ½ inch on the same side of the cake.
Roll the cake gently.
Place in the fridge for at least 15 minutes to set.