Pandan Swiss Roll with Gula Melaka Coconut Cream filling by Andrew Lim

Preheat oven to 160 Deg Celcius
Line Swiss roll pan. Mine was a 10' x 13' pan.

Ingredients A
4 egg yolks
50g castor sugar
20g oil
40g coconut milk with Pandan extract ( blended Pandan leaves with coconut milk to extract the Pandan extract)
80g cake flour
A pinch of salt

Whisk egg yolks with sugar till light and fluffy. Add in oil and coconut milk + Pandan extract.
Whisk till evenly mixed.
Fold in sifted flour and mix well till there are no clumps. Set aside

Ingredients B
4 egg whites
30g castor sugar
1/2 tsp of Cream of Tartar

Whisk egg whites in a clean bowl with clean whisk. When the egg white turns frothy, add in the sugar bit by bit. Also add in the Cream of Tartar. Whisk till meringue turns to stiff peaks.

Scoop 1/3 of the meringue and fold with ingredients A. Repeat till all your meringue is used up.

Slowly pour from about 6 to 8' high from the pan to pop the bubbles. Once the batter had all been poured. Lift up the pan and drop it a few times to burst more air bubbles and to flatten the top.

Bake for 12 mins. Then rotate the pan and bake for another 15 mins.
Test for doneness by using a toothpick.

Take out the cake and drop the pan from at least 12' high. Repeat. This helps prevents the cake from shrinking too much.

Leave on a wire rack to cool.