Japanese Pandan Cotton Sponge Cake

The idea was from one of my facebook friend - Vicky.  The cake is so spongy and soft as cotton, the pandan flavour was fragrant.

Ingredients:-

(A)  60g      Butter

(B)  80g      Flour

(C)  40ml    Evaporated milk

      40ml    Pandan juice

(D)  1         Egg

      5         Egg Yolks

(E)  5         Egg White 

      120g    Sugar
                 Pinch of salt


Method:-

1. Cook (A) till melted than add (B) and mix all well blended.
2. Add (C) and mix till well combined.
3. Add (D) and mix till well blended.
4. Whip egg whites from (E) till foamy.  Add sugar and salt and continue to whip till stiff.
5. Mix the egg white batter with the egg yolks batter till well incorporated.
6. Pour into fully lined swiss roll pan.
7. Bake at 170c on the middle shelf for 25 mins.
8. Unmould it immediately when it is baked.
9. When cold, cut 2 horizontal layers and sandwich together with blueberry jam, serve.