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Description
This Chinese Swiss Roll recipe delivers a soft and fluffy cake with a delicate sweetness. Perfect for sharing and enjoying as a light dessert or snack.
Ingredients
Scale
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- ½ cup cake flour
- ¼ cup cornstarch
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional filling: Whipped cream, fruit preserves, or custard
Instructions
- Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff, glossy peaks form. Set aside.
- In a separate bowl, whisk together egg yolks and remaining ½ cup of sugar until pale and thick.
- Add milk, vegetable oil, and vanilla extract to the yolk mixture and whisk until combined.
- In a separate bowl, sift together cake flour and cornstarch. Gradually add the dry ingredients to the yolk mixture, mixing until just combined. Do not overmix.
- Gently fold ⅓ of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the batter.
- Pour the batter into the prepared baking pan and spread evenly. Gently tap the pan on the counter to release any air bubbles.
- Bake for 13-15 minutes, or until the cake is lightly golden and springs back when gently touched.
- Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting from one short end, roll the cake up tightly with the towel. Let it cool completely in the rolled position.
- Once the cake is cool, gently unroll it. Spread your desired filling evenly over the cake.
- Reroll the cake tightly without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
- Before serving, trim the ends of the cake for a neat appearance. Slice and enjoy!
Notes
- For a softer cake, use cake flour instead of all-purpose flour.
- Do not overbake the cake, as it will become dry and difficult to roll.
- Cooling the cake completely in the rolled position is essential for preventing cracks.
- Experiment with different fillings to create your own unique flavor combinations.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg