Pandan Chiffon Cake Roll – Crafts to Crumbs

Ingredients

• 1 ¼ cup (167g) cake flour
• ¼ cup (59 ml) canola oil
• ½ cup (118 ml) whole milk
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon pandan extract / 1 ½ teaspoon (if not using fresh/frozen pandan)**
• 6-8 fresh/frozen pandan leaves**
• 5 egg yolks
• ½ cup (107g) sugar (divided)
• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup (118 ml) heavy cream
• 2-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract