Pandan Swissroll with coconut/caramel filling
(cooked dough method)
5 Egg yolks
50g coconut oil or any vegetable oil
75g fresh pandan juice
80g Cake flour
5 Egg whites
10g corn starch
60g Castor Sugar
Heat up the oil until warm, add the cake flour and cooked into a dough and allow to cool slightly before whisking in the yolks. Add the pandan juice and 20g sugar and mix until smooth. Set aside.
Mix corn starch with sugar. Beat the egg whites till foamy, add in the sugar mixture gradually and beat till firm peaks.
Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 160C for 30-35 mins or until golden brown.
Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.
For the filling, mix coconut with caramel and spread on the cake. Pipe on a layer of whipped cream and roll up. Chill a couple of hours before slicing and serve.