Description
A fluffy and light Chinese Swiss Roll that melts in your mouth, perfect for any occasion. This easy-to-make dessert offers versatile filling options and an impressive presentation.
Ingredients
Scale
- 5 large Eggs
- 40 g Corn Oil
- 60 g Milk
- 60 g Low-Gluten Cake Flour
- 50 g White Sugar
- 3 g Lemon Juice
Instructions
- Preheat your oven to 150°C (300°F). Ensure mixing bowls are clean and dry. Separate eggs and freeze egg whites for 10 minutes.
- In a large bowl, mix corn oil and milk. Sift in cake flour, then gently fold in egg yolks until smooth.
- In a separate bowl, add lemon juice to egg whites and beat until large bubbles form. Gradually add sugar in three portions, beating until soft peaks form.
- Gently fold the whipped egg whites into the yolk batter, being careful not to deflate the air.
- Pour batter onto a lined baking tray, smoothing the surface evenly.
- Bake for 20 minutes at 150°C, then increase to 160°C for 10 minutes until golden brown.
- Let the cake cool slightly, then flip it over and peel off the parchment paper.
- Roll the cake while still warm, using the parchment paper for support. Let it set for 30 minutes.
- Slice into even pieces and serve your Chinese Swiss Roll. Dust with powdered sugar if desired.
Notes
- Use room temperature eggs for best volume when whipping egg whites.
- Fold ingredients gently to maintain the cake’s airy texture.
- Monitor baking time closely to prevent the cake from becoming dry.
- Cool the Swiss Roll immediately after baking to avoid a sticky surface.
- Experiment with various fillings like whipped cream, fresh fruit, or even savory pork floss.
- Ensure any sweet additions complement, rather than overpower, the cake’s lightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Protein: 4 g
- Cholesterol: 80 mg