Grease the sides and line the base of a 32cm x 23cm swiss roll tin with non-stick parchment. Preheat oven at 200ºC.
Whisk eggs and sugar in a mixing bowl with a handheld electric beater for nine to 10 minutes (set the bowl over hot water but take care not to let it touch the water or the mixture will start to cook).
Beat until the mixture is pale and thick enough to leave a figure-eight ribbon trail on the surface when the whisk is lifted.
With a rubber spatula, gently fold the sifted dry ingredients into the mixture followed by the combined pandan juice.
Pour the batter slowly into the prepared tin, spreading it over to the edges.
Bake in a preheated oven for 12 minutes or until well risen and golden.
Turn the sponge crust-side down onto a piece of nonstick parchment dusted with sugar. Peel off the lining paper.
Place another piece of non-stick parchment paper over the sponge, then roll up. Leave aside to cool on a wire rack.
Unroll the sponge and spread with kaya filling. Re-roll the sponge again tightly using the parchment to help you. Chill the sponge in the refrigerator. Cut into slices before serving.