Hong Kong Style Egg Roll (Swiss Roll)

Recipe by Member 610488
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READY IN: 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375°F.
  • Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder.
  • Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks.
  • Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
  • Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
  • Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
  • Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
  • Cover the cake with the towel and put another tray on top of the cake.
  • When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
  • When it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
  • Chill in the refrigerator for 15 minutes.
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