Pandan Swiss Roll

I am a fan of swiss roll because of its soft texture, not overly sweet and using very little butter but never attempts to make any. I tried making it once about 15 years ago but it was unsuccessful. The swiss roll turn out really dry and cracks when I try to roll it up and I end up making trifle out of it. After that experience I never make this cake again.

This time I fair a bit better. The roll turns out really soft and moist. Even Carlos who never fancies any kind of sponge cake ate a huge slice of it. One thing for sure I need a lot of practice in the art of rolling it up. It still cracks on me but it was much better than the last one.

Ingredients :

5 eggs
1 cup of flour
1/2 cup of sugar
1 tsp of emulsifier (ovalet)
3 tbsp of water
1/3 cup of melted butter
1 tsp of vanilla
1/2 tsp of pandan paste

Filling :

Some Kaya (egg custard) or strawberry jam

1) Pre-heat oven t0 350 degree F. Light grease a swiss roll tin (10 x 14" ) and line with some parchment paper.
2) Combined eggs, flour, sugar, emulsifier, water, vanilla and beat on high speed until mixture is white and fluffy.
3) Turn off mixer and slowly fold in the melted butter. Mix thoroughly.
4) Remove about 1 cup of mixture and add in the pandan paste.
5) Pour the white mixture into the baking pan and spread it out evenly.
6) Put a few dollop of the pandan mixture on of the white mixture and bake in the oven for 20 minutes or until lightly brown.
7) Take out the cake and cool down for 5 minutes before turning it out on a parchment paper. Roll it up while its still warm and leave it to cool down completely.
8) When is cool, unroll it and then spread some kaya or jam on it. Roll the cake up again, cut and serve.