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The perfect combination of coconut and pandan makes this Asian version of Swiss Roll a tempting dessert. Preheat your oven to 160°C / 320°F Separate the egg whites from the yolks. (Cold eggs normally have firmer yolks). Don’t let any egg yolk drop into the egg white.
Grease the sides and line the base of a 32cm x 23cm swiss roll tin with non-stick parchment. Preheat oven at 200ºC. Whisk eggs and sugar in a mixing bowl with a handheld electric beater for nine to 10 minutes (set the bowl over hot water but take care not to let it touch the water or the mixture will start to cook).
1 Add a tray of water in the oven (about 2 cups, to yield a moister cake), preheat oven to 200°C/395°F. 2 *Pandan juice: Blend together 40 ml of water and 13 g of pandan leaves until fine, extract 40 ml of pandan juice.
The filling is srikaya pandan (coconut jam) with cream cheese frosting. In a bowl, add in egg whites. Whisk until soft peaks, set aside. In another bowl, add in egg yolk, sugar and pandan extract. Mix until the mixture turns pale yellow. Add a bit of green food coloring and mix to combine. Sift flour and baking powder into the mixture.
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