Description
This Chinese Swiss Roll recipe yields a soft, fluffy, and tender cake perfect for dessert or teatime. Made with simple ingredients like eggs, milk, and cake flour, this light sponge cake is baked to golden perfection and rolled while warm for a delicate texture and elegant presentation.
Ingredients
Scale
Egg Mixture
- 5 large eggs (60-65g each, separated)
- 3 g lemon juice
- 50 g white sugar
Wet Ingredients
- 40 g corn oil
- 60 g milk
Dry Ingredients
- 60 g cake flour (low-gluten flour)
Instructions
- Preparation: Preheat the oven to 150°C using top and bottom heat. Prepare two clean, dry bowls for separating egg whites and yolks, ensuring no oil or water will interfere with whipping. Separate the eggs carefully, placing whites in one bowl and yolks in another. Place the bowl of egg whites in the freezer for 10 minutes to ease whipping.
- Make the Egg Yolk Batter: In a bowl, whisk together 40g corn oil and 60g milk until emulsified. Sift 60g cake flour into this mixture and stir until smooth with no lumps. Add the egg yolks and gently fold in a ‘Z’ motion with a spatula until the batter is smooth and glossy. Set aside.
- Whip the Egg Whites: Remove the egg whites from the freezer and add 3g lemon juice to stabilize. Using an electric mixer on high speed, whip the whites for about 50 seconds until large bubbles form. Gradually add the 50g sugar in three portions: after each addition, whip until the bubbles become finer and soft peaks form, indicated by the whites curving slightly when the whisk is lifted.
- Combine the Batter: Fold one-third of the whipped egg whites into the egg yolk batter gently to lighten it. Then carefully fold in the remaining egg whites without deflating the mixture to preserve airiness. The batter should be smooth and fully combined.
- Baking: Line a baking tray with parchment paper. Pour the batter onto the tray and spread evenly with a spatula. Tap gently on the counter to remove air bubbles. Bake at 150°C for 20 minutes. Then increase the top heat to 160°C while maintaining the bottom heat at 150°C and bake for an additional 10 minutes until the cake is golden brown and springs back when pressed lightly.
- Rolling the Cake: Remove the cake from the oven and place on a cooling rack to cool until warm to the touch. Place a sheet of parchment paper on top of the cake and flip it over so the parchment paper is underneath. Carefully peel off the baking parchment. While the cake is still warm and flexible, roll it gently with the help of the parchment paper, pulling the paper back as you roll to keep it out of the way. Tighten the roll with a spatula to maintain shape and let it set for 30 minutes.
- Slice and Serve: Once set, slice the cake into even pieces and serve to enjoy the light, fluffy texture of this delicious Chinese Swiss Roll.
Notes
- Make sure bowls and utensils are completely clean and dry for whipping egg whites properly.
- Freezing the egg whites briefly helps them whip better and achieve soft peaks.
- Folding technique is crucial to keep the batter airy; avoid overmixing.
- Rolling the cake while warm prevents cracks and helps achieve a smooth spiral.
- Let the cake rest after rolling to set its shape before slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/4 of roll)
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 110 mg
