Pandan swiss roll

Ingridients:
5 egg yolks
5 egg whites
120 gram sugar
115 gram baking flour
1 or 2 tbs Pandan paste
60 gram Butter
2 extra tbs sugar to put in the eggwhites

Filling:
250 ml whipping cream

Method:
Seperate the eggs in a big bowl.
Beat the egg yolks with pandan paste and 2 tbs sugar until think
Then mix the eggwhites with the sugar till foamy.

Put the eggwhites in the egg yolks and fold it (dont over mix)
add the butter and fold, last put the flour and fold it good without lumbs.

Put it in a square baking tray and bake it for 12/15 min at 200 degrees.
You can see if the cake is ready by putting a tooth pick in the cake, if it cames out clean its ready
After let it cool down on a rag.Lay out a thee towel, turn the cake roll on top of the towel take out the baking paper.Roll up the cake roll, and leave it to cool.

Unrol the cake and spread with whipping cream, and roll up again. Let it chill in the fridge voor 3 hours