Chinese bakery Style Swiss Roll Cake | 蛋糕卷
Soft and fluffy sponge cake roll with a lightly sweetened whipping cream filling
Chinese bakery Style Swiss Roll Cake | 蛋糕卷
Bakery Style Swiss Roll 蛋糕卷
Today we will learn how to make Chinese bakery style swiss rolls! Also Known as cake roll, cream roll or swiss log. This swiss roll cake is light, soft and fluffy!
What Is a Swiss Roll?
What is a swiss roll? A swiss roll is a sponge cake roll filled with whipped cream, ganache or jam.
Growing up, when we went to the Chinese bakery, the swiss roll 蛋糕卷 was one of the items we would always get. The basic swiss roll cake you can find at Asian bakeries is oftentimes filled with a thin layer of light sweetened whipped cream. We would either get the chocolate swiss roll or the vanilla swiss roll. Today I will show you how to make a swiss roll cake recipe with whipped cream filling.
Scroll down to check out the ingredients needed for the Swiss Roll 蛋糕卷 with step by step instructions!
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Swiss Roll Cake | 蛋糕卷
Swiss Roll Ingredients
Whipped Cream Filling:
✿ 1 Cup Heavy Cream
✿ 1 Teaspoon Custard Powder
✿ 6 Eggs
✿ Lime Juice
✿ 100 Grams Sugar
✿ Vanilla Extract
✿ 80 Milliliters Milk
✿ 100 Grams Cake Flour
✿ 2 Grams Baking Powder
✿ 60 Grams Oil
*All Ingredients Are Room Temperature
Swiss Roll INSTRUCTIONS | Click here for the recipe video
Make Batter
Whip Up Egg Whites And Fold With Batter.
Pour On Baking Sheet
Bake 340F | 35 Min
Cool Down
Cool Down For 10 Min.
Add Filling
Add Filling And Roll.
Refrigerate
Refrigerate 1 Hour.
Separate the egg yolks and the whites. Whisk together egg yolks and sugar until combined. Add in oil and whisk. Then add in the milk and vanilla extract. Whisk again until combined. Sift in the dry ingredients. Whisk until smooth and clump free.
Whip egg whites with the sugar into stiff peaks. Add sugar in 3 batches.
Add about 1/3 of the egg whites into the egg yolk batter. Gently whisk to combine. When combined pour the mixture to the remaining egg whites. Gently fold with a spatula until combined.
Pour the batter on a lined baking sheet. My baking sheet is approx. 39cm x 29cm.
Spread out the batter and smooth out the top with a scraper. Tap the baking sheet to remove air bubbles inside. Bake at 340F for 35 Min.
Let it cool down for 10 min. In the meantime let’s make the filling. I made a simple whipped cream as filling. Whip up the cream with custard powder until stiff peaks.
Let's flip the cake. Place a parchment paper on top. Hold both parchment papers and flip. Peel off the parchment paper. Cut off the edges. Cut off the top edge in an angle. Make 2 - 3 shallow cuts at the bottom where the rolling starts.
Spread desired amount of the filling on top. Roll up the cake.
Refrigerate for 1 -2 Hours. Cut up the cake in desired thickness.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Instead of lime/ lemon juice you can also use ¼ teaspoon cream of tartar.
✿ Make sure to cool the roll cake for 10 min after baking before flipping. If you flip it right away the top will stick to the parchment paper.
✿ After rolling, cool the swiss roll in the fridge for at least 1 hour before cutting.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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