Description
This Delicious Chinese Swiss Roll is a light and airy homemade cake, perfect for tea time or dessert. It features a delicate sponge made from egg yolks, milk, and cake flour, combined with a fluffy meringue for volume. Plump raisins add a sweet burst of flavor throughout the roll. The cake is baked gently to a tender finish, then rolled warm to achieve its signature soft spiral. This treat is both visually appealing and delightfully moist, a classic recipe that delivers a perfect balance of texture and taste.
Ingredients
Scale
Eggs and Dairy
- 5 large Eggs, separated (Ensure they are at room temperature)
- 55 g Whole milk (Adds moisture and richness)
Dry Ingredients
- 65 g Cake flour, sifted (Makes the cake light and airy)
- 45 g Granulated sugar (Key for creating the meringue)
Fats and Oils
- 40 g Corn oil (Substitutable with vegetable or canola oil)
Others
- 3 drops White vinegar or lemon juice (Helps stabilize the egg whites)
- 30 g Raisins (Soak them ahead of time to plump up)
Instructions
- Preparation: Soak the raisins in clean water for about 15 minutes, then drain them well. Line a baking tray with parchment paper. Separate the egg yolks and egg whites into two separate bowls.
- Make the Batter: Whisk together the whole milk and corn oil until fully emulsified. Sift the cake flour into the milk and oil mixture and fold gently to combine. Add the egg yolks to this batter and mix carefully to incorporate without deflating.
- Prepare the Meringue: In a clean bowl, add the egg whites and three drops of white vinegar or lemon juice to help stabilize the foam. Beat the egg whites initially until fine bubbles form. Gradually add the granulated sugar in three portions while continuing to beat until soft peaks form.
- Combine Batter and Meringue: Gently fold one-third of the meringue into the egg yolk batter to lighten it. Then fold in the remaining meringue carefully to maintain the airiness of the batter.
- Assemble and Bake: Evenly scatter the soaked and drained raisins over the parchment-lined baking tray. Pour the batter onto the tray and gently level the surface with a spatula. Tap the tray lightly on the counter to release any trapped air bubbles. Preheat the oven for 10 minutes to the specified temperature. Bake the cake at 150°C (top heat) / 145°C (bottom heat) for about 30 minutes, or until the sponge is firm and lightly golden.
- Cool and Roll: Once baked, let the cake cool for 2-3 minutes on a cooling rack. Invert the warm cake onto clean parchment paper and carefully peel away the baking parchment. While still warm, roll the cake from one end using the parchment paper to form the classic Swiss roll shape.
- Set and Serve: Refrigerate the rolled cake for about 20 minutes to allow it to set and hold its shape. After chilling, slice the cake into pieces about 5 cm wide and serve as a delightful snack or dessert.
Notes
- Ensure eggs are at room temperature to create the best meringue and batter texture.
- Be gentle when folding the meringue to avoid deflating the whipped egg whites, which keep the sponge light.
- Pre-soaking the raisins prevents them from being dry and ensures they plump nicely in the cake.
- Roll the cake while it is still warm to prevent cracking and make rolling easier.
- Use parchment paper on both the baking tray and during rolling for easy release and shaping.
- The vinegar or lemon juice added to egg whites acts as a stabilizer for the meringue, improving volume and texture.
- Baking at a lower temperature ensures an even bake without browning too quickly.
