Recipe Credits to Jeannie Tay : Pandan Swiss Roll 4 Egg yolks 35g corn oil 20g Fresh Milk 20g Concentrated Pandan juice 1 tsp Vanilla Extract 70g Cake Flour Meringue 4 Egg Whites 70g Castor Sugar Some lemon juice Whipped non dairy cream for filling Chocolate Swiss roll 4 Egg yolks 35g corn oil 40g full cream milk 1 tsp Vanilla Extract 60g Cake Flour 10g Cocoa powder Meringue 4 Egg Whites 70g Castor Sugar Some lemon juice Whipped non dairy cream for filling Instructions: Preheat oven 160C. 1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside. 2. Place egg white into the mixer bowl (add in some lemon juice to stabilise the egg white) , beat until foamy before adding in sugar gradually and beat until firm and glossy. Please make sure the egg white should beat until soft peak. 3. Fold 1/3 of the meringue into the yolk mixtur...