( A)

5 Egg Yolks
60 ml Vegetable Oil
75 ml Coconut Milk
50 gm Caster Sugar
1 / 4 tsp Salt
1 1/2 tsp to 2 tsp Pandan Paste

( B)
100 gm Cake Flour
1 tsp Baking Powder
1 / 4 tsp Baking Soda

5 Egg Whites
1/4 tsp Cream of Tartar
80 gm Caster Sugar ( I use 70gm )

Preheat oven @ 200 ° C
Line a 10"x14"x1 baking tray

1.) Sift flour, baking powder and baking soda.
2.) Mix ( A ) together with a hand whisk EXCEPT Pandan Paste until batter turns into light yellow color.
3.) Whisk sifted flour into batter.
4.) Scoop out 2 tbsp of batter.
5.) Add in Pandan paste n mix well.
6.) Whisk egg whites till foamy, add cream of tartar. Add sugar in 3 batches. Whisk till stiff peaks.
7.) Take 1 tbsp of meringue n fold into the 2 tbsp of plain batter. Transfer batter to piping bag attached to Wilton Tip No 1.
8.) Fold 1 / 3 of meringue to pandan mixture n mix well.
9.) Pour mixture into balance meringue. Gently fold in. Set aside.
10.) Pipe dots onto baking sheet n bake for 1 min to set the batter.
11.) Remove tray from oven after 1 min and pour the rest of batter in. (Pandan batter)
12.) Bake at 200 ° C for 10-15 mins ( I bake mine for 13 mins )
13.) Remove from tray, invert n remove baking paper.
14.) Place a new baking sheet on top n flip back.
15.) Spread whipping cream over. Then start rolling your swiss roll .

150-200 ml Whipping Cream
Whipped till stiff.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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