Chinese Swiss Roll Recipe – Soft and Fluffy

This soft and airy Chinese-style Swiss Roll is perfect for anyone who enjoys light, fluffy cakes. Its melt-in-your-mouth texture is irresistible, and the recipe is incredibly simple to follow. With my step-by-step guide, success is guaranteed!

When you step into a Chinese bakery, one treat that frequently catches your eye is the Swiss Roll—soft, fluffy, and often filled with various delicious ingredients.

These rolls are incredibly popular for their light texture and subtle sweetness, making them a favorite dessert or snack.

You’ll find them in a variety of flavors, from classic plain to those filled with whipped cream, fruit, or even savory pork floss.Image may be NSFW.
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As someone with a major sweet tooth, I absolutely love Swiss Rolls. It is one of my all-time favorite baked goods. The version we’ll make today is the plain Swiss Roll, without any fillings.

But once you master this basic recipe, you can easily experiment by adding your favorite fillings—whether it’s rich cream, fresh fruit, or something unique like pork floss.

At first glance, making a Swiss Roll might seem a bit complex, but don’t worry—it’s easier than it looks.

With my step-by-step guide, you’ll be able to make a perfect Swiss Roll at home with confidence.

The process is actually quite similar to making Chinese cupcakes, so if you’ve tried that recipe, you’re already one step ahead.Image may be NSFW.
Clik here to view. Chinese Swiss Roll 3

Ingredients

5 large eggs (60-65g each)
40g corn oil
60g milk
60g cake flour (low-gluten flour)
50g white sugar
3g lemon juice

Instructions

Step 1: Preparation

Preheat the oven to 150°C (top and bottom heat).
Prepare two clean, dry bowls—one for the egg whites and one for the egg yolks. Ensure they are free of oil and water to prevent any interference with the egg white whipping process.
Separate the eggs, placing the whites in one bowl and the yolks in another. To make the egg whites easier to whip later, place the bowl of egg whites in the freezer for 10 minutes.Image may be NSFW.
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Step 2: Make the Egg Yolk Batter

In a separate bowl, combine 40g corn oil and 60g milk, whisking until emulsified.
Sift 60g cake flour into the milk and oil mixture, stirring until there are no lumps or dry spots.
Add the egg yolks to the batter and gently fold with a spatula in a “Z” motion until the batter becomes smooth and glossy. Set aside.Image may be NSFW.
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Step 3: Whip the Egg Whites

Remove the egg whites from the freezer and add 3g lemon juice to help stabilize the meringue.
Using an electric mixer, whip the egg whites on high speed for about 50 seconds until they form large bubbles.
Gradually add 50g white sugar in three portions:
- After the first addition, whip until large bubbles form.
- Add the second portion and whip until the bubbles become finer.
- Add the final portion of sugar and continue to whip until soft peaks form, where the egg whites curve slightly when the whisk is lifted.Image may be NSFW.
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Step 4: Combine the Batter

Gently fold 1/3 of the whipped egg whites into the egg yolk batter using a spatula. Fold carefully, ensuring you don’t deflate the mixture.
Once incorporated, add the remaining egg whites to the mixture and gently fold until the batter is smooth and fully combined. Avoid overmixing to preserve the airiness of the batter.Image may be NSFW.
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Step 5: Baking

Line a baking tray with parchment paper. Pour the batter onto the tray and use a spatula to spread it evenly, ensuring the surface is smooth.
Tap the tray gently on the counter to release any air bubbles.
Place the tray into the preheated oven and bake at 150°C for 20 minutes. After that, increase the top heat to 160°C while keeping the bottom heat at 150°C, and bake for an additional 10 minutes until the cake is golden brown and springs back when lightly pressed.Image may be NSFW.
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Step 6: Rolling the Cake

Once baked, carefully remove the cake from the oven and place it on a cooling rack. Let it cool until it’s warm to the touch.
Place a sheet of parchment paper on top of the cake, then flip it over so that the parchment paper is underneath. Carefully peel off the parchment paper that lined the cake during baking.
While the cake is still warm and flexible, place a rolling pin at the edge of the cake. Gently start rolling the cake with the help of the parchment paper. Pull the parchment paper back as you roll to keep it out of the way.
Once the cake is fully rolled, use a spatula to tighten the roll and make sure it holds its shape. Let the cake set for 30 minutes.Image may be NSFW.
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Step 7: Slice and Serve

After the cake has set, slice it into even pieces and serve. Enjoy the light and airy texture of this delicious Chinese Swiss Roll!Image may be NSFW.
Clik here to view. slice Swiss Roll into even pieces