Sunday, December 04, 2005

Swiss Roll

Making swiss roll is so easy now that i have a dear friend, Lena who so graciously arranged a big box of cake emulsifier. I had shy away from using this as years ago when i used it, it gave an aftertaste to the cake. After discussing with the younger bakers who said that there is no aftertaste, decided to give it a try again. True it has no aftertaste.

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3 egg yolks
6 egg whites
50 gm ice water
150 gm sugar
1 tbsp cake emulsifier
1 tsp baking powder
100 gm cake flour
60 gm cornflour
1 tsp vanilla

75 gm melted butter


Raspberry jam(or whatever jam desired)


Preheat oven at 400 f.

Grease and Line a swiss roll pan 10" x 15" with greased proof paper.

Whisk all the ingredients except the melted butter until double and stiff.

Add in melted butter and whisk to mix.

Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake)

On a slightly damp kitchen towel, dust with confectioner's sugar.

Overturn pan on to kitchen towel and leave to cool.

When cooled, remove pan and greased proof paper.

Trim edges, spread with jam and roll tightly using the towel to aid the rolling.



Little Corner of Mine said...

I wanted to make swiss roll for ages but have been putting it off. Maybe because it's not very easy to make. Hahaha... Anyway, will give your recipe a try if I do make it. Thanks!

fooDcrazEE said...

never try using emulsifier....must look for it here in M'sia. any idea where i can buy them, any1 ?

Nicely done

lilyng said...


you can get from any cake supply stores and i have seen in supermarkets under the baking section.

SporeSandy said...

hi Lily
Your ham chee peng awesome.

How to make peanut fillings for the ang koo kueh ? just mix with sugar very dry not shiok like the ones we can buy.

Can use cream of tartar instead of emusifier or not ?

The egg whites no need to beta separate that is good as i hv problem making chiffon cake always flat..

lilyng said...


i have never made ang koo with peanut filling, i make traditional ones with mung beans.

sponge cake is so sensitive to make and needs alot of practise. i too have many failures along the way. the emulsifier helps alot and like i have mentioned before, i will not use it cos it gave me an aftertaste but to my surprise, the emulsifiers of today does not have that aftertaste.

Anonymous said...

I love swiss roll with white cream instead of jelly. What kind of cream would you recommend? Wonder how you weigh ice water and butter? I am trying to figure the equivalent of cups of water and tablespoons of butter.

Anonymous said...

Is cornflour the same as cornstarch? Thank you.

lilyng said...


water is the same whether it is in gms or mls.

for butter, i would weigh it, then melt it.

lilyng said...


yes, cornflour and cornstarch is the same

Anonymous said...

I have a pan which is 31 cm x 23 cm x 2.5 cm, or 12 1/4 in x 9 in x 1 in. Is it a good size for this roll? Thank you.

lilyng said...


if this is the only pan you have, it will do, only the cake will be thicker.

Anonymous said...

Hi Lily, I love to make this roll. I called the groceries, baking supplies stores and a couploe wholesale Chinese restaurant supply places. I could not find any cake emulsifier. Would you mind showin us a picture of your package and the name of the manufacturer? Thank you.

Anonymous said...

May I use ovalett instead of cake emulsifier?

lilyng said...


ovalett is cake emulsifer

lilyng said...


here is a picture of ovalett

you can buy cake emulsifier online

Anonymous said...

I used waxpaper and the cake does not separate from the waxpaper easier. What is grease proof paper?

lilyng said...


greaseproof paper is parchment paper and you would have to the grease the pan, line and then grease the paper before using.

Anonymous said...

Does ice water mean water and chunks of ice in it or very cold water? H ow much ice and how much water? Will chilled water from the refrigerator be sufficient?

lilyng said...


just use cold water

Anonymous said...

After I open the container and used some of the ovalette, do I keep the plastic container at room temperature? How long will it keep being out? Thanks.

lilyng said...


it keeps forever

Shu said...

See foo Lily, want to make yr recipe for swiss rolls...what is cake emulsifer (ovalett)?Any other alternative? Can I leave it out? What does it do to the cake? Cant find yr recipe for honeycomb cake - pandan flavor...Thanks. Shu

lily ng said...


with cake emulsifier/ovalette, the batter is non-fail. you can make good swiss roll without it, try this recipe
3 egg yolks, 15 g sugar, 55 g milk, 38 g oil, 60 g flour

2 egg whites, 40 g sugar, 1/4 tsp cream of tartar

use the chiffon cake method

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