Pandan Swiss Roll with Whipped Cream Recipe - Great British Chefs

Ingredients

• 4 pandan leaves, cut into 3 cm pieces
• 200ml of coconut milk
• 100g of caster sugar
• 4 free-range egg yolks, whisked with a large pinch of salt
• 4 large free-range eggs, separated
• 80g of caster sugar, divided
• 1/4 tsp pandan extract paste
• 2 tbsp of whole milk
• 1 pinch of fine sea salt
• 2 tbsp of vegetable oil
• 50g of plain flour
• 1 tbsp of cornflour
• 150ml of double cream, chilled
• 1 1/2 tbsp of gula melaka, (coconut palm sugar), or light brown sugar
• 1/2 jar of kaya, (optional)
• icing sugar, for dusting
• coconut flakes, or fruit, to serve (optional)