Sponge cake
3 Eggs (separated)
70g Sugar
40g Cake flour
25g Butter (melted)
10ml Pandan juice
Filling
100ml Whipping cream
20g Sugar
100gr Puree of purple sweet yam
1. Preheat the oven to180°C
Line the base of 30X30 cm pan with baking paper.
2. Using hand mixer, beat the egg white with sugar until stiff peaks form.
3. Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.
Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.
End, pour pandan juice and fold combine
3. Bake for 10 minutes, or until lightly golden.
4. While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.
5. Whip the whipping cream with the sugar until soft peaks formed.
Mix whipped cream with sweet yam puree
6. Unfold the cake and spread the whipped cream over the cake.
Reroll the cake.
7. Cut and sever
