Swiss Roll - Pandan flavor

Instead of the usual Pandan Chiffon Cake that I loved to make, I decided to use the same recipe and make it into a swiss roll.

Method:

Use the Pandan Chiffon Cake recipe on this blog. Instead of using a cake tin with a tube to bake in, grease a 13 X 18 X 1-inch sheet pan. Line the pan with parchment paper and grease with baking spray.

Bake for 20 mins at 350.

Use a thin cotton dish cloth or flour sack on a flat surface. Dust with confectioners sugar. When cake is done, remove cake over the flour sack. Then roll the warm cake and towel together to form a roll. Allow the cake to cool.

Make a whip cream with 2 cups of whipping cream and 1/2 cup of confectioners sugar. When cake is cool, unroll the cake. Invert it so that you can fill the inside of the cake with whipped cream. Roll it back into a swiss roll !

Enjoy !