Recipe adapted from EnneTy’s Pandan Swissroll
75g Cake flour
40g vegetable oil
4 egg whites
1/4 tsp cream of tartar
1 tablespoon of Valrhona Cocoa powder
For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter
Pan: 9″x 11″
Preheat oven to 170C. Use middle rack. Line pan with baking paper.
1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside
2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.
3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.
4. Using the end of spatula (the handle part) or the back of a spoon or fork, slowly draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.
5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.
6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack. NOTE: To get the hurricane effect, roll parallel with the last line drawn. For example, I started my drawing with the long side (horizontally) then draw the short side (vertically), I have to roll from the short end.
7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.