Basic Swissroll with Jam

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Basic Swissroll with Jam

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Cake flour
20g castor sugar

5 Egg whites
60g Castor Sugar


Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together.  Set aside.

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

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack  above the centre rack, at 185C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack 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. Elly said

    Hi, Jeannie. I have tried your recipe. Love this recipe. I’m not good in rolling. This morning tried to roll when out frm oven & let it cool. After cool n peel off the parchment paper but the cake was broken. I let it cool in condition with parchment paper roll it. Need ur adv whether i’m doing wrong or right method. Tq😊😊

    Liked by 1 person

    • jeannietay said

      Did you peel off the lining first and use a clean parchment to roll? After cooled you must gently unroll it, do not force it to unroll! The ends will not be flat, look at my photos.


      • Elly said

        I did peel off the lining paper. Did peel off the parchment paper after u roll n let it cool?


      • jeannietay said

        You take out the cake from the oven after cooked, peel off the lining, use another clean piece and roll up. Leave it to cool to warm then unroll


      • Elly said

        Noted. Will try again next time. Tks for yr adv😊

        Liked by 1 person

  2. KELLY NG said

    Hi Jeanny, may i know what brand of oven that you use? I’m going to buy a new one very soon but not sure which one…tq

    Liked by 1 person

  3. Yuling said

    Hi Jeannie thanks for wonderful receipe. I tried it out, I like the smell of egg after bake. It turn out beautifully top but bottom blacken maybe due to my oven temperature. Can u advise is it bake at lower heater first then follow by upper heater last few minutes to turn brown on top. TQ.


    • jeannietay said

      I usually bake with top and bottom heat and in the centre rack. Should be rolls at higher temperature for shorter time as it is a short cake.


  4. Cy said

    Hi sifu, if I want to make a durian version, how do I adjust the recipe?


    • jeannietay said

      Add some durian flesh into the milk and mix. If the batter seems too thick, add a tablespoon of milk.


  5. Thank you for sharing these yummy & delicious cakes!


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