Hong Kong Style Egg Roll (Swiss Roll) Recipe #374423
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.
30 min | 15 min prep
SERVES 8 -12
Cake Batter
- 3 egg yolks
- 2 teaspoons sugar
- 3 tablespoons cake flour
- 2 teaspoons cornstarch
- 2 tablespoons oil
- 4 teaspoons milk
- 1/4 teaspoon baking powder
- 3 egg whites
- 7 teaspoons sugar
Filling
- firm whipping cream
- 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.
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5 stars