Swiss Roll Cake
A soft, moist, and fluffy Japanese-style Swiss roll cake that melts in your mouth. Filled with sweet strawberry jam and whipped fresh cream, it creates a perfectly balanced and delicate dessert.
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🍳 Cooking Flow
Separate eggs, chill egg whites in the freezer, and mix egg yolks with milk, oil, and sifted flour. → Whip egg whites with lemon juice and sugar to stiff peaks, then fold gently into the yolk batter. → Pour into a lined 35x25cm pan and bake at 150°C for 25 mins, then at 175°C for 7 mins. → Cool the sponge, pre-roll, and chill in the refrigerator. → Unroll, spread strawberry jam and whipped cream, roll tightly, and refrigerate before slicing.
Cooking Steps
Brief Cooking Order
Separate eggs, chill egg whites in the freezer, and mix egg yolks with milk, oil, and sifted flour. → Whip egg whites with lemon juice and sugar to stiff peaks, then fold gently into the yolk batter. → Pour into a lined 35x25cm pan and bake at 150°C for 25 mins, then at 175°C for 7 mins. → Cool the sponge, pre-roll, and chill in the refrigerator. → Unroll, spread strawberry jam and whipped cream, roll tightly, and refrigerate before slicing.
Introduction
A soft, moist, and fluffy Japanese-style Swiss roll cake that melts in your mouth. Filled with sweet strawberry jam and whipped fresh cream, it creates a perfectly balanced and delicate dessert.
Step 1
Separate 5 eggs into yolks and whites. Cover the bowl of egg whites with plastic wrap and freeze for 15 minutes.
Step 2
Add 70g milk and 40g vegetable oil to the egg yolks, then whisk thoroughly until well combined.
Step 3
Sift 60g cake flour into the egg yolk mixture and whisk until a smooth batter forms.
Step 4
Remove the egg whites from the freezer. Add 5g lemon juice and whip with a hand mixer, gradually adding 60g sugar in batches until stiff peaks form.
Step 5
Take about one-third of the meringue and fold it into the egg yolk batter until combined, then pour the batter into the remaining meringue and gently fold together.
Ingredients List
Important Notes
This recipe is analyzed based on visual content; please refer to the original video for fine visual details.
Freezing the egg whites for 15 minutes before whipping helps create a finer, more stable meringue.
Baking at two different temperatures ensures the inside cooks gently while the top surface browns properly without becoming too dry to roll.
Chilling the rolled cake in the refrigerator allows the cream to set and makes slicing clean and neat.
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