Chocolate Swiss Roll # 1

We’ve always loved swiss roll, and it has always been in my to-bake list, yet I’ve never thought of baking one – not even a simple swiss roll, let alone the gorgeous looking patterned swiss rolls.  Cathy, Neyeeloh and 茄子 have shown a flair in turning out unique design swiss rolls, you may refer to some of the designs here, here, and here that were featured in their respective blogs.  I’m so happy to receive a gift from my colleague, Josephine, who has brought back this book ‘彩绘蛋糕卷’ by Junko all the way from Taiwan.  I’ve wanted to buy this book from our local bookstore but it was sold out.  Thanks, Jo!

Don’t be deceived by the crack lines you see, this sponge cake was very soft and cottony, perfect recipe for swiss rolls.

Source : Vivian Pang Kitchen adapted from Carol

Makes one 13 x 15″

Chocolate Swiss Roll with Whipped Cream



4 egg yolks

20g caster sugar

30g vegetable oil

40g milk

50g cake flour

20g rice flour

1tbsp cocoa powder


4 egg whites

1tsp lemon juice ( I used 1/8 tsp )

50g caster sugar

Fillings : whipped cream ( I whipped up one cup of whipping cream.   This amount is good for 2 swiss rolls, so I kept the remaining for next attempt)


1. Whisk yolks and caster sugar till well combined.

2. Add in vegetable oil and mix well.

3. Whisk in the sifted flour and milk in 2 batches alternatively.

4. In other bowl, beat egg whites till foamy.  Add ½ the sugar and lemon juice.  Continue to beat till glossy.  Add in the rest of sugar.  Beat till stiff peak forms.

5. Spoon 1/3 of the stiff whites into yolks batter.  Fold to combine.  Pour the yolk mixture into the remaining whites bowl.  Fold till well-combined.

6. Pour the batter into a lined swiss roll pan. Smooth surface with scrapper.  Give the pan some tap to remove big bubbles.

7.  Steam bake in preheated oven at 180 degrees C for 14-15 minutes. ( Steam bake by placing a pan with hot water at the bottom of oven )

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack.  Leave to cool for about 5 minutes.

9. Invert the cake and gently remove the baking paper.  With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attach to each other.  Spread the fillings evenly on the surface.  Leave 1-2  remain unspread.

10. Hold the cake with both hands and roll gently.  When the swiss roll is rolled up, make sure the ending portion facing downward.  Keep the roll in the refrigerator at least 30 minutes before cut and serve.


12 thoughts on “Chocolate Swiss Roll # 1

  1. hi eileen, after the last aspiring bakers challenge of making rolls, i’ve not been making any swiss rolls till now. It’s funny, each time i make still hv fear of rolling, just like chiffon..seems like the cake also got mood! LOL! You mean this is your first baked swiss roll? Looks wonderful!

  2. It’s been a long time since I last made any swiss roll! Yours look lovely! I have emailed to Carol asking her about her cookbooks in bilingual languages a couple of months ago, as I really would love to have her book, but I can’t read Chinese! She replied that it is up to the publisher’s decision, she can’t do anything about it! I’m sure there are many like me who would gladly grab a copy of her book if they are bilingual! Aiyoh…!! Thanks for the recipe, will keep it for future baking!

    • Hi Joyce, thanks.. I like Carol’s recipes. I do not have her book at the moment,but if you come across any of hers that you need help to translate, let me know. I can help to translate though my Chinese is not that fantastic 🙂

  3. Hi Eileen, you swiss roll look so good, very nice texture.
    Wah.. congrat you got the swiss roll book. I ‘ve been eyeying on this book for the longest time.LOL

    Good night to you.

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