Chinese Swiss Roll Recipe – Soft and Fluffy

Why You’ll Love This Recipe

I enjoy this recipe because it creates an incredibly soft sponge with a melt-in-your-mouth texture. Unlike heavier cakes, this Swiss roll stays light and delicate while still offering a rich flavor from the eggs and milk.

I also appreciate how versatile it is. I can serve it plain, dust it with powdered sugar, or fill it with whipped cream, fruit, or jam for a more elaborate dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 large eggs (60–65g each)
40 g corn oil
60 g milk
60 g cake flour (low-gluten flour)
50 g white sugar
3 g lemon juice

Directions

Step 1: Preparation

I begin by preheating the oven to 150°C with both top and bottom heat.

I prepare two clean, dry bowls, making sure they are completely free of oil and water. I separate the egg whites and egg yolks into the two bowls.

To help the egg whites whip more easily, I place the bowl of egg whites in the freezer for about 10 minutes.

Step 2: Make the Egg Yolk Batter

In a separate bowl, I whisk together the corn oil and milk until fully emulsified.

I sift the cake flour into the liquid mixture and stir until there are no lumps remaining.

Next, I add the egg yolks and gently fold the mixture using a “Z” motion until the batter becomes smooth and glossy.

Step 3: Whip the Egg Whites

After removing the egg whites from the freezer, I add the lemon juice.

Using an electric mixer, I whip the egg whites on high speed until large bubbles form.

I gradually add the sugar in three additions. After each addition, I continue whipping until the bubbles become finer and the meringue develops more structure.

I stop whipping when soft peaks form. When I lift the whisk, the peaks should gently curve over rather than stand completely upright.

Step 4: Combine the Batter

I carefully fold one-third of the whipped egg whites into the egg yolk batter.

Once incorporated, I add the remaining egg whites and gently fold until the batter is smooth and fully combined. I take care not to overmix so the batter remains light and airy.

Step 5: Baking

I line a baking tray with parchment paper and pour the batter onto the tray.

Using a spatula, I spread the batter evenly and smooth the surface.

I gently tap the tray on the counter to remove large air bubbles.

I bake the cake at 150°C for 20 minutes. Then I increase the top heat to 160°C while keeping the bottom heat at 150°C and continue baking for another 10 minutes.

The cake is ready when it becomes golden brown and springs back lightly when touched.

Step 6: Rolling the Cake

After baking, I transfer the cake to a cooling rack and allow it to cool until it is warm to the touch.

I place a fresh sheet of parchment paper over the cake and carefully flip it over. Then I gently remove the original parchment paper.

While the cake is still warm and flexible, I place a rolling pin at one edge and begin rolling the cake with the help of the parchment paper.

As I roll, I pull the parchment paper back to prevent it from getting trapped inside the roll.

Once fully rolled, I gently tighten the roll with a spatula and allow it to set for 30 minutes.

Step 7: Slice and Serve

After the cake has set, I slice it into even portions and serve.

Servings and timing

Servings: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Setting Time: 30 minutes

Total Time: 1 hour 10 minutes

Variations

I sometimes spread whipped cream inside the cake before rolling it for a classic bakery-style Swiss roll.

For a fruity version, I add fresh strawberries, mango slices, or a thin layer of jam.

When I want a richer flavor, I incorporate a small amount of matcha powder, cocoa powder, or coffee extract into the batter.

I also enjoy filling the roll with sweetened cream cheese for a tangy contrast.

storage/reheating

I store the Swiss roll in an airtight container in the refrigerator for up to 3 days.

If the cake contains whipped cream or fresh fruit filling, I always keep it refrigerated.

Before serving, I like letting the cake sit at room temperature for 10 to 15 minutes so the texture becomes softer and more delicate.

I do not recommend reheating the Swiss roll, as it is best enjoyed at room temperature or slightly chilled.

FAQs

Why did my Swiss roll crack when rolling?

I find that rolling the cake while it is still warm helps prevent cracks. Overbaking can also make the sponge less flexible.

Can I make this Swiss roll without cake flour?

Yes, I can make a substitute by combining all-purpose flour with a small amount of cornstarch, though cake flour produces the softest texture.

What are soft peaks in meringue?

Soft peaks form when the whipped egg whites hold their shape but gently bend over when the whisk is lifted.

Can I add a filling to this Swiss roll?

Yes, I often use whipped cream, fruit preserves, cream cheese filling, or chocolate spread.

How do I keep the cake soft?

I store it in an airtight container to prevent it from drying out and avoid overbaking during preparation.

Conclusion

This Chinese Swiss Roll is a beautifully soft and fluffy cake that showcases the delicate texture loved in many Asian-style sponge cakes. I enjoy making it because it is light, elegant, and versatile enough to serve plain or with a variety of fillings. Whether I prepare it for a special occasion or a simple afternoon treat, it always delivers a wonderfully airy and satisfying dessert.

Print