Pandan Swiss Roll

1: Preheat oven to 365°F. Line an 11x11 inch baking pan with parchment paper.

2: In a bowl, whisk together oil, milk, and pandan juice until well combined. Sift in cake flour and mix well. Add in egg yolks and mix until there are no flour lumps.

3: In a separate bowl, add egg whites and lemon juice. Whisk on medium speed, gradually adding 50g of sugar. Whisk until medium peak, meringue has a slight curve at the end of the tip. Whisk at the lowest speed to get a smooth meringue texture.

4: Fold meringue into the yolk batter in 3 additions until well combined. Pour batter into the pan and bake for 20-22 minutes. Remove from oven and pan, let it cool on a cooling rack.

5: Beat the cream and 20g of sugar until stiff peaks form. Once the cake is cooled, flip over to remove the paper and flip it back. Apply cream on top of the cake and roll it up. Refrigerate for 2 hours. Decorate as desired and enjoy!