Description
This homemade Chinese Swiss Roll recipe delivers a light, airy, and moist sponge cake wrapped around a filling of plumped raisins. With a delicate meringue base combined with cake flour and enriched with milk and corn oil, this treat offers an elegant, soft texture and subtly sweet flavor, perfect for dessert or tea time.
Ingredients
Scale
For the Cake Batter
- 5 large Eggs, separated (Ensure they are at room temperature.)
- 55 g Whole milk (Adds moisture and richness.)
- 40 g Corn oil (Substitutable with vegetable or canola oil.)
- 65 g Cake flour, sifted (Makes the cake light and airy.)
For the Meringue
- 45 g Granulated sugar (Key for creating the meringue.)
- 3 drops White vinegar or lemon juice (Helps stabilize the egg whites.)
Other Ingredients
- 30 g Raisins (Soak them ahead of time to plump up.)
Instructions
- Preparation: Soak the raisins in clean water for about 15 minutes to plump them up, then drain well. Line a baking tray with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg yolks and egg whites into two clean bowls to prepare for the batter and meringue.
- Make Milk-Oil Mixture: Whisk together the whole milk and corn oil until fully emulsified, which ensures an even texture in the cake batter.
- Combine Flour and Wet Ingredients: Sift the cake flour into the milk and oil mixture and gently mix to avoid lumps.
- Add Egg Yolks: Incorporate the egg yolks into the batter with a gentle fold, ensuring a smooth mixture without deflating it.
- Prepare Meringue: In a clean bowl, add the egg whites and 3 drops of white vinegar or lemon juice. Beat until fine bubbles form, then gradually add the granulated sugar in three parts, beating each time until soft peaks form.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the egg yolk batter to lighten it, then carefully fold in the remaining meringue until fully combined.
- Prepare for Baking: Evenly scatter the drained raisins over the lined baking tray. Pour the batter onto the tray and gently level the surface. Tap the tray lightly on the counter to release any trapped air bubbles.
- Baking: Preheat the oven for about 10 minutes. Bake the cake at 150°C top heat and 145°C bottom heat for about 30 minutes until the cake is set and slightly golden.
- Cool and Roll: Let the cake cool on a rack for 2-3 minutes. While still warm, invert the cake onto clean parchment paper and peel away the baked-on layer. Using the parchment, roll the cake from one end carefully to form the Swiss roll shape.
- Set: Refrigerate the rolled cake for about 20 minutes to allow it to set and hold its shape.
- Serving: Slice into 5 cm wide pieces and serve as a delightful treat.
Notes
- Use room temperature eggs for better volume in the meringue.
- Handle the batter gently to maintain airiness and avoid a dense cake.
- Soak raisins ahead of time to avoid chewy, dry bits inside the cake.
- Preheating the oven is essential to achieve the correct texture and rise.
- Rolling the cake while warm helps prevent cracking.
- Chilling the roll helps it keep its form when slicing.
