Kiwi Swiss Roll Recipe
26g caster sugar
1/2 tsp premium Pandan essence
Preheat oven to 190ºC. Grease and line a Swiss roll tin.
Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
Sieve flour into mixture and fold very gently using a teaspoon.
Add on oil and premium pandan essence.
Pour the mixture into tray carefully.
Cook for 10-12 minutes until golden brown and springy to touch.
While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
Cut off any hard crusty edges.
Spread with whipped cream and cut pieces of Sun Gold kiwi, roll the swiss roll carefully.
Leave in paper for a few minutes before serving.