Jeremy Pang served up a delicious pandan Swiss roll on Jeremy Pang’s Asian Kitchen.

The ingredients are: 3 Large Eggs, separated, 85 g Caster Sugar, 1 Pinch of salt, 1 tsp Pandan Extract, 70 g Plain Flour and 1/4 tsp Cream of Tartar.

For the filling : 4 tbsp Raspberry Jam, 200 ml Double Cream, 1/4 tsp Vanilla Extract and 50 g Caster Sugar.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.