Japanese Swiss Roll

Preparation

~15 minutes

Baking

15–16 minutes

Cooling & rolling

~20 minutes

Total

~50 minutes

Servings

1 roll (about 8–10 slices)

🥛Ingredients

• 4 medium egg whites
• 4 medium egg yolks
• 85 g sugar
• 80 g cake flour (sifted)
• 50 g milk
• 30 g vegetable oil
• 1 tsp vanilla extract

🍰Instructions

1. 01

   Preheat oven & prepare pan

   • Heat oven to 180°C (356℉) .
   • Line a 27×27 cm pan with parchment paper.
2. 02

   Whip egg whites

   • Beat egg whites until foamy.
   • Gradually add sugar and whip until stiff, glossy peaks form.
3. 03

   Mix yolk batter

   • In another bowl, whisk yolks, milk, oil, and vanilla until smooth.
   • Sift in flour and stir gently until combined.
4. 04

   Combine

   • Add a little egg white to the yolk batter to loosen.
   • Gently fold in the rest of the egg whites, keeping the batter airy.
5. 05

   Bake

   • Pour batter into pan, smooth the surface.
   • Tap pan lightly to release bubbles.
   • Bake at 180°C (356℉) for 15–16 minutes , until golden and springy.
6. 06

   Cool & roll

   • Drop the pan lightly after baking to prevent shrinkage.
   • Turn cake onto parchment paper, peel off the baking sheet.
   • While still warm, roll up gently with parchment (without filling).
   • Let cool rolled up, then slice into 8–10 pieces.