Vanilla Pandan Swiss Roll

(A)
4  egg yolks
30ml oil

1 tsp of vanilla essence
3 tbsp cold water
65g cake flour

(B)
4 egg whites
70g sugar

(C)
Whipping cream - i used DREAM WHIP powder
100ml milk

2 drops of vanilla essence
(Whip according to instructions on box)

(D)

1/2 tsp pandan paste

1. Sift flour, set aside.
2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
3. Fold flour till well mixed.
4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture. 
6. Pour into lined tin. Leaving small portion then mix in (D), then pour on tin with desired design.
7. Smoothen the surface and tap the tin lightly.
8. Bake in a preheated oven at 180°C for 20 minutes.
9. Remove from oven and unmould
10. Leave on rack for 10 minutes and tear off the baking paper.
11. When cake is completely cooled,spread (C) then roll into a swiss roll.

Adapted from: http://www.dequeenkitchen.blogspot.com/2012/07/lemon-swiss-roll.html