Sunday, March 29, 2009

Butter cream swiss roll

I have tried making few swiss roll these days and I have to admit I was impressed with this one.It looked fine,soft and rolled well but I would definitely roll it with dry clean cloth next time or else the skin will stick to the wrapping paper.I used butter cream filling today and it was a hit for my families afternoon tea.


4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt


40ml Melted butter/canola oil
40gm milk


1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)
till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.
(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.


8)Bake for 15-18 minutes.

9)You need to roll it immediately while it's hot,then let it cool.

10)Unwrap and fill your favourite filling and roll back up.


Nazarina A said...

I have not been here for the longest time! You are still taking your creations to the highest possible element of deliciousness!

Sweetiepie said...

nazarina-thanks :)

Anonymous said...

How much ovalette do u use in this recipe??


Sweetiepie said...

Hi,Lissa-I didn't use any ovalette in this recipe cuz i can't find it here.:)

Anonymous said...


Your swiss role looks sooo yummy! I was wondering can it be made without using egg?

Blessed Homemaker said...

I've tried making swiss roll once but failed as I waited for the cake to cool completely before cooling. Also whole eggs were used and I was afraid of deflating the eggs while mixing in the flour. I feel more confident with the chiffon method. Will definitely give this recipe a try but could you pls share what size pan you used?

BTW, your swiss roll looks great!

Simonne said...

I've tried making swiss roll using egg seperated method but fail!
My cake rises very high and unevenly in the oven oh o...
Do we have to bang the pan b4 putting it into the oven ?
Perhaps I shall try your recipe and see how


Anonymous said...


Your SWISS ROLL looks great!!! and I think I will try to make one as well but am confused with your recipe. can you please confirm the ingredients? you write 35 grm sugar in the ingredients but then you mention 30 grm in the method

Also you write "beat egg whites cream and sugar", but you don't mention what cream you are using and how much cream you use

Thanks and well done!!