Pandan Coconut Roll

Ingredients for Pandan Coconut Roll:

• 3 large eggs
• 3 oz. (90g.) castor sugar (warmed)
• 3 oz. (90g.) self-raising flour (sifted)
• 1 tsp. thick pandan juice
• a few drops of green colouring
• 1/2 pt. (300ml.) double cream
• 1 oz. (30g.) dessicated coconut

Method:

1. Whisk the eggs and sugar till thick and creamy.
2. Fold in flour a little at a time. Add pandan juice and green colouring.
3. Pour mixture into a greased and lined swiss roll tin.
4. Put in a preheated oven to bake at 425F for 7-10 mins.
5. Remove cake from oven and turn cake onto a dry cloth.
6. Spread some double cream on it/ trim edges and roll up tightly.
7. Spread remaining cream on the roll and lightly scrape with tines of fork. Sprinkle with dessicated coconut.
8. Slice into neat 1/2-in. (1cm.) pieces. Arrange on serving plate and serve.

Source: Pandan Coconut Roll