Sweetheart Roll Cake

Sweetheart Roll Cake


50g vegetable oil

50g milk

68g cake flour

4 eggs (about 55g each)

35g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

Red food coloring

Whipped Cream

120g heavy cream

60g cream cheese

20g sugar


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, separate the eggs.
  2. In a clean bowl, mix well vegetable oil and milk, add in cake flour, some red food coloring and mix well. Mix in 4 egg yolks, set aside.
  3. Preheat the oven to 392(200). Line the baking tray with parchment paper or baking mat.
  4. Add lemon juice, sugar, vanilla extract into the egg white bowl. Use a hand mixer to beat until soft peaks form. Scoop some batter into a small container, add in more red food coloring and some whipped egg white and mix well. Transfer into a piping bag. Draw the sweetheart patterns on the baking mat. Send into the oven and let bake for 1 minutes.
  5. Pour all the batter into the whipped egg white and gently fold it in until just combined. Gently pour all the batter into the baking tray, smooth it out, give it a tap or two and send into the oven. Set the temperature at 302(150) and let bake for 30 minutes.
  6. In a clean bowl, bring together softened cream cheese, heavy cream and sugar, use a hand mixer to beat until thickened.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  8. Spread the whipped cream evenly onto the golden brown side, roll it up and wrap it up with parchment paper and let set in the fridge to cool for 1 hour. Slice and serve.
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