爱心彩绘之可可蛋糕卷 Hearts Patterned Swiss Roll

I’ve always wanted to bake patterned swiss roll for a long time ever since I received a swiss roll recipe book as a gift from a friend who bought it from Taiwan.  Finally my first patterned swiss roll is up and hopefully this would not be the only attempt.  Despite this being the 3rd swiss roll, I am still unable to avoid the cracks.

This recipe book written by Junko is printed in chinese, I will need more time to sort out the english version and will update as soon as it’s available.


Chocolate Swiss Roll # 2

This is a different sponge cake recipe from #1 posted earlier.  This one requires additional step quite similar to cooked dough method.  Both recipes yield a soft and cottony texture,  so which one is better?? You might ask me.  One who has tried my swiss roll #1  said that was a good one, and another one who ate swiss roll #2 proclaimed this was the best swiss roll he has eaten so far and he repeated it twice.  Neither one tried both swiss rolls. BeBe who has tried both, frowned for a while and asked, ‘ Nice. Aren’t they the same?’

Source : adapted and modified from Sonia’s Green Tea Swiss Roll, original recipe here.

Makes one 13 x 15”

Chocolate Swiss Roll



26g unsalted butter, melted

84g egg yolk (5 medium egg yolks)

26g caster sugar

10g valhorna cocoa powder

47g cake flour, sifted


126g egg white (4 medium egg whites)

65g caster sugar

Fillings : whipped cream ( I used the remaining whipped cream from the previous attempt )


1. Place egg yolks and sugar in a bowl and whisk it over a pot of hot water till thicken and pale in colour ( my advice : the bottom of the bowl should not touch any water placed in the pot as the yolks may be cooked if not careful.  Mine was almost cooked through as I sat the bowl directly in the hot water ).

2. Sift cocoa powder into egg yolk mixture, stir well and set aside.

3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.

4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.

5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.

6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.

7. Bake in preheated oven at 180C for around 13mins.

8. When cake is done, remove from pan and place on a wire rack to cool ( I didn’t cool on wire rack and didn’t wait longer than 2-3 minutes when I roll as I think it should be a little warm when roll )

9. Carefully turn the baked sponge cake onto a piece of baking sheet.

10. Slowly peel off the attached baking sheet from the cake.

11. Place another baking sheet over the sponge cake.  Invert the sponge again.

12. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling ( I omitted this step, may be I will do it next time )

13. Make two slits across the breadth of the cake at the side nearest to you with a knife ( I omitted this step ). Spread the fillings evenly on the surface, leaving 1-2cm remain unspread.

14. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

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.