Chinese-Style Swiss Roll

Growing up, I remember tagging along with mom to the local old-school confectionery store near our house to get our breakfast items. Paper wrapped sponge cake, Pandan coconut waffles, fluffy, cottony soft swiss roll. Ah, those are some of the sweet memories of my childhood.
This Chinese-Style Vanilla Swiss Roll is dedicated to all sponge cake lovers out there. The filling I made is a simple homemade vanilla whipped cream.


  • 75 g cake flour
  • 1 tbsp corn starch
  • 1/2 tsp baking powder
  • 3 large eggs (I'm using 60 g eggs) a yolk and white separated
  • 80 g caster sugar a split into half (40 g)
  • 2 a tbsp vegetable oil
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract


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


  • 2 tbsp powdered sugar


  1. Preheat oven to 350'F/180'C.
  2. Line a 9 x 13 inch rectangle jelly roll / shallow pan with non-stick baking paper. The edges of the paper should be sticking out of the pan.
  3. Sift the flour, corn starch and baking powder together in a medium bowl.
  4. In a large bowl, whisk the egg yolks, 40 g of caster sugar, oil, milk and vanilla extract until pale yellow and thickened.
  5. .....................................

for full instruction please see : www.bearnakedfood.com

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