Tuesday, 9 June 2015

Swiss Roll

It has been a while since I last made swiss roll cakes for my family.

When I baked the chiffon cakes recently, I remembered some chiffon swiss roll recipes that yielded fluffy soft texture which I've made about 2 years ago.

I always have mixed feelings when I make swiss rolls. Sometimes if the rolling turned out well with no cracks, I was happy and don't wish to frost any cream on it. But I would also like to beautify it with cream and toppings etc. But of course if there's crack in the roll ... hee.. hee .. just camouflage with frosting !

Here's sharing this fluffy soft and moist roll cake adapted from Cookpad

Recipe source : Cookpad, below my slightly modified version using some methods I'm comfortable with in making swiss rolls.

Swiss Roll
Ingredients (makes a 25cm x 25cm roll cake)
For the egg batter :
4 egg yolks
70 grams Top flour
25 grams Caster sugar
30 grams Vegetable oil
30 grams Water

For the Meringue :
4 egg white
25 grams caster sugar
1/4 teaspoon cream of tartar

For the filling :
250ml Whipping cream
20 grams caster sugar
1 teaspoon vanilla extract

Method :
1) Sift the flour and set aside. You will need a baking sheet/tray 25cm x 25cm size, line with parchment paper.
Preheat the oven to 180°C.

2) Separate the eggs into yolks and whites.
(the size of an egg is 60g with shell)

3) In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thick using the electric mixer (about 3 - 4 minutes).  Add vegetable oil and water and continue beating till it incorporated.

5) Add the sifted top flour and mix until just combined.

6) Gently fold 1/3 of the meringue into the batter with a spatula. Fold the remaining meringue into the batter in 2 batches until it looks evenly mixed (no streaks of meringue).

7) Pour the batter into baking sheet. Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter. Bake in the oven for about 12 minutes or the top is evenly light browned, and a toothpick inserted into the centre comes out clean.
(I used the middle rack. The temperature of the oven may vary, do check, do not over bake the cake as it will be too dry and may crack easily when rolled)

8) Remove the baking sheet from the oven, immediately drop the baking sheet at a height onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool.

9) Remove the sponge from the tray by lifting the parchment paper and place it on the cooling rack. Cover the surface with a clean damp cloth for about 3 minutes to retain its soft and moist for easy rolling.

10) Remove the cloth and turn/flip the 'skin' side over onto another clean sheet of parchment paper. Peel off and remove the other sheet of parchment paper.

Happy ... no crack :D
Wrap with parchment paper and chill in fridge for few hours.

11) Spread the whipped cream on the sponge. Spread more cream on the edge closest to you. Roll up gently by lifting it up with the parchment paper. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for few hours. Unwrap the parchment paper, spread the roll with whipped cream and decorate as desire. I used some chocolate rice and strawberries.

To make the whipped cream:
(Note: I've prepared the whipped cream in advance of baking and chill it in the fridge till ready to spread the sponge roll).

Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whip cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.

Each slice tasted so fluffy soft and my big kids loved it too ^-^ Enjoy !
Happy baking & have a great week ahead!

I'm joining Best Recipes for Everyone Event June 2015 Theme: Secret of Chiffon & Roll Cakes. 
Organized and hosted by Fion of XuanHom’s Mom Kitchen Diary



Linking this post to Little Thumbs Up Event : June 2015 Theme Cream
Organized by 
Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
 and hosted by Diana from The Domestic Goddess Wannabe


  1. Hi Karen! I have always wanted to bake a Swiss Roll but don't have courage yet. I think you have inspired me and looking at your photos, I think I can manage. We'll see. heee..hee...

    1. Hi Phong Hong,
      I've tried 2 other types of method to keep the roll moist for easy rolling, so far this method works well for me. Do give it try :D

  2. 早安。。。 我来享用美味蛋糕卷早餐咯。记得要来一杯热饮哦。嘻嘻嘻 。。

    1. Ok ! Come come ... glad that you join me for brekkie ^-^

  3. Hi Karen,

    I cannot see any crack in your Swiss roll leh... Must be your frosting camouflage kung fu too good or your Swiss roll rolling kungfu is simply good too!!! :p


  4. HI Karen I also do that - camouflage when cracked! LOL!

  5. Hi Karen,
    Me too. have not baked a swiss roll for quite a while.
    Your swiss roll remind me that i must bake one too :D


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.