Chinese-Style Swiss Roll

This Chinese-Style Vanilla Swiss Roll is dedicated to all sponge cake lovers out there. The filling I made is a simple homemade vanilla whipped cream.


Ingredients :

• 75 g cake flour
• 1 tbsp corn starch
• ¼ tsp baking powder
• 3 large eggs (I’m using 60 g eggs) – yolk and white separated
• 80 g caster sugar – split into half (40 g)
• 2 ½ tbsp vegetable oil
• 2 tbsp whole milk
• 1 tsp pure vanilla extract

Filling:

• 100 ml cold whipping cream
• 2 tsp caster sugar
• ¼ tsp vanilla extract

Coating:

• 2 tbsp powdered sugar

Instructions :

1. Preheat oven to 350°F/180°C.
2. Line a 9 x 13 inch rectangle jelly roll / shallow pan with non-stick baking paper. The edges of the paper should be sticking out of the pan.
3. Sift the flour, corn starch and baking powder together in a medium bowl.
4. In a large bowl, whisk the egg yolks, 40 g of caster sugar, oil, milk and vanilla extract until pale yellow and thickened.
5. Fold in the dry ingredients gently until there are no lumps and set aside.
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for full instruction : bearnakedfood.com

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