Chinese Swiss Roll [中式瑞士卷]
Servings: servings
Chinese Swiss Roll is a soft and fluffy rolled sponge cake that is filled with a sweet cream filling for a delightful treat.
Equipment
- Hand mixer optional
Ingredients
The Dry
- 57 g cake flour
- 1 Tbsp. cornstarch
- ¼ Tbsp. baking powder
The Batter
- 3 egg yolk large
- 2 ½ Tbsp. sugar for the egg yolks
- 2 ½ Tbsp. vegetable oil
- 2 Tbsp. milk
- 3 egg white large
- 2 ½ Tbsp. sugar for the egg whites
The Cream
- ⅓ cup heavy cream 35% cold
- 1 tsp sugar for the cream
- 2 Tbsp. powdered sugar optional
Notes
Instructions
The Preparation
- Gather your ingredients. Separate your 3 eggs into egg whites and egg yolks. Preheat the oven to 350ºF.
The Batter
- Sift twice together the 57 g cake flour, 1 Tbsp. cornstarch, and ¼ Tbsp. baking powder.
- In a large bowl, whisk together the 3 egg yolk and 2 ½ Tbsp. sugar. Whisk in the 2 ½ Tbsp. vegetable oil and the 2 Tbsp. milk until it’s light yellow and fully emulsified. Thoroughly fold in the sifted dry ingredients until there are no lumps. Set aside.
- Using an hand mixer or whisk, whip the 3 egg white until you get soft peaks. Add another 2 ½ Tbsp. sugar to the egg whites and whip until you get stiff peaks. You must be able to hold it upside down without it running.
- Taking ⅓ of the Egg Whites mixture at a time, fold it into the Egg Yolk mixture create a light and airy batter. Make sure everything is thoroughly combined. Line your baking pan with parchment paper. You can cut the four corners of the paper and overlap it to create smooth corners.
- Pour the mixture in the pan and smooth it out so it’s completely even. It’s crucial that the batter be evenly distributed in the pan. Knock the bottom of the pan on a tabletop a few times to get rid of any large air bubbles. Place the pan onto a rimmed baking sheet and pour a cup of water into the baking sheet, so your pan is sitting in a shallow water bath. Place your whole apparatus on the middle rack of your oven and bake for 15 minutes at 350ºF.
- Remove from the oven and let it just cool enough to handle . Flip the pan out onto another piece of parchment paper. Carefully peel off the parchment paper that the cake baked with. Let it slightly cool.
The Cream
- Using a hand mixer or a whisk, whip the ⅓ cup heavy cream along with 1 tsp sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake.
The Rolling
- When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake.
- To roll the cake up, taking out a rolling pin and place it underneath the parchment paper your cake is sitting on. Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper.
- Gently remove the parchment paper and make a clean cut from each sides.
The Serving
- (Optional) Serve with 2 Tbsp. powdered sugar on top and serve cut.