Vanilla Swissroll with Nutella


IMG_9311.jpgVanilla Swissroll with Nutella

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g milk
80g Cake flour

5 nos Egg whites
60g Castor Sugar


Mix egg yolks, oil and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.




  1. Jo said

    hi Jeannie, beautiful bakes again.

    Can i check the egg yolks portion just mix well right? No need to beat till fluffy.


    Liked by 1 person

    • jeannietay said

      Hi Jo, yes just use a hand whisk to do the job. Mix until combined and well blended.


      • Jo said

        Well noted.

        You have a few swiss roll recipes. So which one do you like the best?


      • jeannietay said

        The cooked dough is the softest. Just that I am lazy to cook lol! This latest one is good, I modified from the earlier one by adding less flour.


  2. Joanna said

    Hi jeannie, can i use this as a sponge mix? Btw, what tin size do u suggt i use?


    • jeannietay said

      can use a 7″ round or 6″ square. For shorter cake use 8″ round


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