Ingredients:
4 larger eggs
80gr caster sugar
100gr plain flour
60gr melted butter
1 tsp pandan essence
Few drops of green food colouring
Filling:
200ml fresh / whipping cream
Icing sugar
3 tbsp desiccated coconut flakes (additional for sprinkle on the top if desired)
Method:
Preheat oven at 200C. Line 10"x 15" baking tray with baking paper. You may also use 10"x10" tray for thicker cake, adjust baking time to 12 minutes.
In a large mixing bowl, beat eggs until foamy, gradually add in sugar and beat until light and fluffy.
Fold in flour, melted butter, pandan essence and green colouring, mix until just combined.
Pour the batter into baking tray and bake for 10 minutes. Cool on rack.
Meanwhile, prepare the filling. Whip fresh cream until soft peak, add in icing sugar and continue to whip until stiff then stir in coconut flakes. Cover and keep in the fridge before use.
Turn cake over onto a piece of baking paper, spread whipped cream on the top and roll it up with the help of the baking paper. Put in the fridge before serving.
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