Wednesday, 27 July 2011

Swiss Roll

Source: Amended recipe from Baking Made Easy by Agnes Chang
                A.      120g      self-raising flour
     1/8 tsp       salt
       ½ tsp       vanilla essence
                   50g      castor sugar
       4       egg yolks
              3 tbsp       corn oil  

                 B.        40g      castor sugar
                        4      egg whites
¼  tsp     cream of tartar.

                 C.      30ml     whipping cream
3 tbsp     chocolate rice

  1. Mix all the ingredients A in a mixing bowl to form smooth batter.
  2. Whisk C till stiff. Add batter A and mix in one direction till well-combined.
  3. Pour mixture into a lined and greased 28cm*28cm square cake tin. Bake in preheated oven at 220’C for about 10-15 minutes till lightly golden brown
  4. Remove from oven.
  5. Invert cake onto a clean sheet of grease-proof paper and remove the lining paper from the cake.
  6. Spread cake with whisked whipping cream and sprinkles chocolate rice.
  7. From one end, start to roll up. Use paper to complete the rolling by pulling it.
  8. Wrap the cake with the paper and leave to cool  before cut into slice.

I am submitting my post to Aspiring Bakers forAspiring Bakers Contest


  1. i have not tried agnes chang's swiss roll recipe, is the sponge good?

  2. I amended the method which originally it whisk 4 whole eggs together then only add in other ingredients. But i used another method which whisk egg white and egg yolk separately. The texture is more spongy type. I love it. :D