Pandan Swiss Roll ~ 斑兰蛋糕卷

A light and soft Pandan Swiss Roll made with fresh pandan juice.  Rolled up with a filling of kaya or coconut egg jam, chilled in the fridge and it is so refreshing to enjoy over a cup of steaming hot coffee or tea.

Pandan Swiss Roll ~  斑兰蛋糕卷

Ingredients
A)  4 egg yolks
      30 gm caster sugar
      20 ml coconut  milk
      10 ml Pandan juice
      30 ml vegetable oil
      50 gm plain flour
      20 gm rice flour
      1/4 tsp Pandan paste
      Pinch of salt
      Kaya or egg jam for filling
B)  4 egg whites
      40 gm sugar
      1 tsp vinegar or 1/2 tsp cream of tartar

Method

1. Line a 10" x 10" square pan with parchment paper.
2. Mix egg yolks, sugar, coconut milk, oil, pandan juice and salt with a ball whisk till well incorporated.  Sift in plain flour and rice flour, mix well.  Set aside.
3. In a clean bowl, whisk egg whites with vinegar till foamy, add in sugar in batches and beat till stiff peaks but not dry.
4. Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as the egg whites may deflate.
5. Slowly pour the mixture into the centre of the prepared pan and using a spatula spread the mixture evenly onto the sides of the pan.
6. Shake and tap the pan to remove any air bubbles.
7. Bake in a preheated oven @ 170 deg.C for about 25 mins.  till golden brown.  Touch the centre of the cake and if it's firm and springs back, then it's done.
8. Remove the cake and give it a few taps on the worktop.
9. Place the cake on a wire rack.   Place a fresh sheet of parchment paper over the cake and backed with a hard surface, invert it.  Remove the parchment paper from the base of the cake.  Let the cake cool.
10. Spread kaya filling on the cake, leaving 1 inch from the top and 1/2 inch from the sides.  
11. Gently roll up the cake guided by the parchment paper, place the cake in a plastic bag and keep refrigerated for a few hours or overnight.
12. Slice with a serrated knife, serve.