Pandan Durian Cream Roll Cake

For the cake:

1. Make the Perfect Swiss Roll Cake according to the recipe with the addition of ½ teaspoon pandan extract/paste to the egg yolk batter.

For the cream:

1. To a chilled bowl, add the heavy cream and powdered sugar.
2. Whip with a whisk until it reaches soft peaks.
3. Add the freeze-dried durian pieces to a spice grinder and grind until it becomes a fine powder.
4. Dump in the durian powder and whip with the whisk a few times to incorporate the durian into the cream.

Assemble:

1. With the cake slightly cooled (not completely cool), flip the pandan cake so that the browned side is facing the top.
2. Use an offset spatula to evenly spread the durian cream onto the surface of the cake.
3. Gently roll the cake up, using the parchment paper as a guide.
4. Wrap up the cake with the parchment and place onto a tray.
5. Chill in the fridge for 4-6 hours, until the cake has firmed up.
6. Trim off the edges with a sharp, serrated knife and slice to serve. (You can also decorate with additional whipped cream and fruit).