Chinese-Style Swiss Roll

Growing up, I recall tagging alongside mom to the neighborhood old-school confectionery shop near the house to obtain our breakfast products. Paper covered sponge wedding cake, Pandan coconut waffles, fluffy, cottony smooth swiss move. Ah, those are usually a number of the sweet reminiscences of my child years.

This Chinese-Style Vanilla Swiss Move is focused on all sponge wedding cake lovers on the market. The filling up I made is really a easy homemade vanilla whipped lotion.


  • 75 g wedding cake flour
  • 1 tbsp corn starch
  • 1/2 tsp cooking powder
  • 3 large eggs (I'm making use of 60 g eggs) a yolk and whitened separated
  • 80 g caster sugars a put into fifty percent (40 g)
  • 2 a tbsp veggie oil
  • 2 tbsp dairy
  • 1 tsp real vanilla extract


  • 100 ml chilly whipping cream
  • 2 tsp caster sugar
  • 1/2 tsp vanilla extract

  • 2 tbsp powdered sugar


  1. Preheat stove to 350'F/180'C.
  2. Collection a 9 x 13 in . rectangle jelly roll / shallow pan with non-stick baking paper. The sides of the papers should be protruding of the skillet.
  3. Sift the flour, corn starch and cooking powder together inside a medium bowl.
  4. In a big dish, whisk the egg yolks, 40 g of caster sugars, oil, dairy and vanilla draw out until pale yellowish and thickened.
  5. .....................................

for full training please observe :

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