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Chinese Swiss Roll Recipe – Soft and Fluffy Recipe

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4 from 12 reviews

This Chinese Swiss Roll is a soft, fluffy sponge cake rolled into a delicate cylinder, perfect for a light dessert or tea-time treat. Made with simple ingredients like eggs, cake flour, and milk, the cake features a tender crumb and a gentle sweetness, achieved through careful egg white whipping and baking techniques.

Ingredients

Egg Mixture

  • 5 large eggs (60-65g each)
  • 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

  1. Preparation: Preheat the oven to 150°C with top and bottom heat. Prepare two clean, dry bowls free from oil and water to separate egg whites and yolks efficiently. Place the egg whites in the freezer for 10 minutes to help whipping.
  2. Make the Egg Yolk Batter: In a bowl, mix 40g corn oil and 60g milk until emulsified. Sift 60g cake flour into this mixture and stir until smooth. Add the egg yolks and fold gently with a spatula in a “Z” motion until the batter is glossy and smooth. Set aside.
  3. Whip the Egg Whites: Remove egg whites from freezer, add 3g lemon juice to stabilize. Using an electric mixer, whip on high speed about 50 seconds to form large bubbles. Gradually add 50g white sugar in three parts, whipping after each addition: first until large bubbles reappear, second until bubbles become finer, and third until soft peaks form, where peaks curve slightly when whisk is lifted.
  4. Combine the Batter: Gently fold one-third of the whipped egg whites into the egg yolk batter carefully to maintain airiness. Then fold in the remaining egg whites until smooth and fully combined, avoiding overmixing.
  5. Baking: Line a baking tray with parchment paper. Pour the batter on the tray and spread evenly, then tap the tray to release air bubbles. Bake at 150°C for 20 minutes. Increase top heat to 160°C while keeping bottom heat at 150°C, bake for an additional 10 minutes until golden brown and springy to touch.
  6. Rolling the Cake: Remove the cake from oven and cool on a rack until warm. Place parchment paper on top, flip the cake to let the new paper be underneath, then peel off original parchment. While still warm and flexible, roll the cake gently with the help of a rolling pin and parchment paper, pulling the paper back as you roll. Tighten the roll with a spatula and let it set for 30 minutes.
  7. Slice and Serve: After setting, slice the roll into even pieces and enjoy the light, airy texture of the Chinese Swiss Roll.

Notes

  • Ensure bowls are clean and dry to achieve proper meringue stability when whipping egg whites.
  • Placing egg whites in the freezer briefly before whipping helps them whip better and form stiffer peaks.
  • Folding the batter gently preserves the trapped air for a fluffy texture.
  • Use low-gluten (cake) flour for a tender crumb and soft texture.
  • Rolling the cake while warm prevents cracking and helps maintain shape.
  • Adjust oven temperature carefully for best results in cake rise and browning.

Find it online: https://bitezly.com/chinese-swiss-roll-recipe-soft-and-fluffy-recipe/