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Chinese Swiss Roll Recipe – Light, Creamy, and Nostalgic

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This soft and fluffy Chinese Swiss Roll features an airy sponge cake rolled with lightly sweetened whipped cream — a nostalgic favorite straight from classic Asian bakeries.

Ingredients

Scale

Sponge Cake:

  • 5 large eggs, separated

  • 60g sugar (for whites)

  • 40ml milk

  • 40ml neutral oil

  • 1 tsp vanilla extract (optional)

  • 50g cake flour

  • 10g cornstarch

  • Pinch of salt

Whipped Cream Filling:

  • 200ml heavy cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 340°F (170°C). Line and grease a 10×12-inch tray.

  • Whisk yolks with milk, oil, and vanilla. Fold in sifted flour, cornstarch, and salt.

  • Whip whites with sugar to medium-stiff peaks.

  • Fold meringue into yolk mixture in three parts.

  • Pour batter into pan. Smooth top. Bake 25–28 minutes.

  • Remove and flip onto parchment. Peel bottom paper. Pre-roll while warm. Cool completely.

  • Whip cream, sugar, and vanilla to medium peaks.

  • Unroll, spread cream, and re-roll tightly. Chill 1–2 hours.

  • Slice and serve.

Notes

  • Pre-rolling helps prevent cracks.

  • Chill fully before slicing.

  • Optional: flavor the sponge or cream with matcha, coffee, or fruit.

Find it online: https://foodemily.com/chinese-swiss-roll-recipe-light-creamy-and-nostalgic/