Chinese Swiss Roll Recipe – Soft and Fluffy Recipe

If you’ve ever wanted to master a dessert that’s light, airy, and just melts in your mouth, this Chinese Swiss Roll Recipe – Soft and Fluffy Recipe is a must-try. I absolutely love how this cake turns out every single time — it’s soft, delicate, and the perfect balance of sweetness. When I first tried making this recipe, I was blown away by how simple ingredients come together to create something so elegant and tasty. Stick with me, and I’ll walk you through every step so you nail this classic treat in your own kitchen!

this Recipe

Ingredients You’ll Need

These ingredients work together beautifully—each plays a key role in creating the soft, springy sponge you expect from a classic Chinese Swiss roll. Choosing fresh eggs and using a low-gluten cake flour is what makes the texture so tender.

• Eggs: Fresh, large eggs separated carefully for whipping – fresh whites whip up more voluminous and stable.
• Corn Oil: This neutral oil keeps the batter moist without dominating flavor.
• Milk: Adds tenderness and moisture to the cake batter.
• Cake Flour: Use low-gluten or cake flour for that fine, soft crumb. All-purpose flour won’t give the same softness.
• White Sugar: Key for both sweetness and stabilizing the egg whites when whipped.
• Lemon Juice: A small amount helps stabilize the egg whites while whipping, making the meringue hold firm.

Variations

I love experimenting with flavors for this Chinese Swiss Roll Recipe – Soft and Fluffy Recipe. You can easily infuse the batter or filling with different tastes, making it a versatile dessert to fit your mood. Don’t be afraid to make it your own!

• Matcha Twist: Adding a teaspoon of matcha powder to the flour gives a subtle earthiness and beautiful green color. My family went crazy over this one!
• Chocolate Delight: Fold in cocoa powder or swap part of the flour for it; pair with whipped cream and strawberries for a decadent touch.
• Fruit Fillings: Spread fresh fruit jam or whipped cream with sliced fruits inside the roll for extra flavor and texture.
• Gluten-Free Version: Try substituting with low-gluten alternative flours but be prepared to adjust liquid ratios for moisture.

How to Make Chinese Swiss Roll Recipe – Soft and Fluffy Recipe

Step 1: Preparation and Egg Separation

Start by preheating your oven to 150°C (top and bottom heat). Separate your eggs very carefully—use two clean bowls, one for yolks and one for whites, making sure there’s no trace of oil or water; this keeps the egg whites whipping well. A neat trick I learned is to chill the egg whites in the freezer for about 10 minutes before whipping—it really helps them fluff up faster and more stable.

Step 2: Making the Egg Yolk Batter

Mix your corn oil and milk together in a bowl until well emulsified. Then sift your cake flour into this mixture to avoid lumps, stirring gently until smooth. Add your egg yolks and fold the mixture gently using a spatula in a “Z” pattern. The batter should become smooth and glossy — I love how this step transforms a few simple ingredients into something magical.

Step 3: Whipping the Egg Whites

Take the chilled egg whites out of the freezer and add a bit of lemon juice; this helps stabilize your meringue. Using an electric mixer, whip at high speed initially until you see large bubbles, about 50 seconds. Then, add your sugar in three stages: after each addition, continue whipping until the mixture progresses from large to fine bubbles, until soft peaks form. Don’t rush this—soft peaks mean the egg white will bend slightly when you lift the whisk. This meringue gives your Swiss roll that signature fluffiness.

Step 4: Combining the Batter

This is where patience pays off. Gently fold a third of your whipped egg whites into the egg yolk batter first, then fold in the rest carefully. The key is to do it with gentle turning and folding motions without deflating the mix — keep that air in there to stay soft and fluffy. I find using a silicone spatula works best here.

Step 5: Baking Your Swiss Roll

Line your baking tray with parchment paper and pour the batter onto it. Spread it out evenly, smooth the surface, then tap the tray gently on the counter to pop out any stubborn air bubbles. Bake initially at 150°C for 20 minutes, then raise the top heat to 160°C and bake for another 10 minutes. You’ll want to see a slight golden brown and the cake springing back softly when pressed—this tells you it’s perfectly baked.

Step 6: Rolling the Cake

Once baked, transfer the cake to a cooling rack and let it cool until warm to the touch — warm is key here for flexibility. Place a fresh parchment sheet on top, flip the cake over, and peel off the original parchment. Using a rolling pin or just your hands, gently roll from one edge, peeling back the parchment as you go. This step can feel tricky, but trust me, when you roll while warm, the cake won’t crack. Let it set rolled for about 30 minutes to hold its shape.

Step 7: Slice and Enjoy

After resting, carefully slice into even pieces. You’ll be greeted with a beautifully soft, fluffy roll that’s just begging to be enjoyed. I love pairing this with a cup of tea for a cozy afternoon treat or serving it at dinner parties for an impressive homemade dessert.

How to Serve Chinese Swiss Roll Recipe – Soft and Fluffy Recipe

Garnishes

I usually keep garnishes simple because the cake is delicious on its own, but for a little extra flair, a dusting of powdered sugar or a dollop of lightly sweetened whipped cream works wonders. When I’m feeling playful, I sprinkle freeze-dried strawberry powder on top — it adds a pretty pink hue and subtle tartness that complements the softness.

Side Dishes

Pair this Chinese Swiss Roll Recipe – Soft and Fluffy Recipe with a hot cup of jasmine tea or green tea — the floral notes contrast beautifully with the sweet, airy cake. For brunch, I sometimes serve it alongside fresh fruit salad for a light and balanced menu.

Creative Ways to Present

For special occasions, I like to slice the Swiss roll thinly and arrange the pieces on a platter with edible flowers or a drizzle of chocolate sauce. Another fun twist is adding a colorful filling like pandan cream or crushed nuts, then wrapping it up to reveal beautiful spirals in every slice—always gets compliments!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Chinese Swiss Roll tightly in plastic wrap or store in an airtight container to keep it from drying out. I usually store it in the fridge and find it stays nice and fluffy for up to 2 days, though honestly, it rarely lasts that long at my house!

Freezing

You can freeze the Swiss roll if you want to prep ahead. I recommend wrapping it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. It freezes wonderfully for up to a month. When you’re ready, thaw overnight in the fridge to maintain its softness.

Reheating

To enjoy leftovers as if freshly made, I gently warm slices in the microwave for 10-15 seconds—it brings back that soft, fluffy texture without drying it out. Avoid overheating or it can become rubbery.

FAQs

Final Thoughts

This Chinese Swiss Roll Recipe – Soft and Fluffy Recipe holds a special place in my kitchen repertoire because it’s both a beloved family favorite and a beautiful showcase of simple ingredients done right. I highly recommend giving it a try—you’ll enjoy the sense of accomplishment from rolling out such a delicate sponge and the joy it brings when shared. Plus, it’s a delightful way to treat yourself any day of the week. Happy baking!

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