Apologies for posting this recipe a little late. I've been busy running a series of basic Japanese cooking and sushi classes for the Irish Food Blogging Community. I'm also offering cooking classes from September to the public. If you're interested in attending one of my classes you can contact me on firstname.lastname@example.org. I'm really enjoying this new venture and all the new challenges that come with it.
4 eggs (preferably free range or organic) at room temperature
100g caster sugar
100g plain flour (sieved)
1 tbsp pandan extract
1 large pot of Avonmore whipped cream (add a few teaspoons of icing sugar and mix well)
Icing sugar for dusting
You'll need a Swiss roll tin (10" x 15"or 13" x 9")
- Preheat a fan oven to 180 degrees Celsius.
- Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
- Add a tablespoon of pandan extract and whisk again for less than a minute.
- Using a large spoon fold the sieved flour into the mix. Make sure that the flour is completely mixed into the egg and sugar mix.
- Carefully line a baking tin with grease proof paper (I grease this lightly with butter).
- Pour the batter onto the baking tin (using a spatula gently even out the batter).
- Bake in the oven for 10 to 15 minutes.
- Remove from the oven and allow to cool for a few minutes in the baking tin.
- Turn the cake over onto a clean tea towel. Now carefully tear away the greaseproof paper from the cake.
- Roll the cake in a clean tea towel and allow to cool (this will avoid it breaking later).
- Unfold the cake when it is cool and spread the whipped cream mix evenly on the cake.
- Roll again and dust with icing sugar.
- Put in the fridge until ready to eat.