Hong Kong Style Egg Roll (Swiss Roll)

"Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll."
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Ready In:




  • 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.

Questions & Replies

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  1. I like the recipe. My family likes more flour to make it more than a cake. I found this recipe very easy to make and the cooking time is short too. Egg fragrance is so good when baking. It does not have much details about the cream so I just make whatever I likw with a chocolate mousse cream. I am happy with the first attempt and will try to make this in the future.
  2. taste lke the one u can buy from the chinese shop...though i would add a bit of vanilla essence and use cream of tartae instead of baking powder



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