Swiss Roll Cake

Swiss Roll Cake



5 eggs

65g milk

45g vegetable oil

65g cake flour

50g granulated sugar

3g lemon juice


Cream filling:

180g heavy cream

12g granulated sugar

1g salt

30g Oreos (without the filling)



  1. Mix milk and vegetable oil until well combined. Add in cake flour, mix until smooth.
  2. Separate the eggs. Add the egg yolks into the batter, mix until well combined.
  3. Add sugar and lemon juice into the egg white, use an electric mixer, and beat until it forms stiff peaks.
  4. Fold the egg white into the batter until just combined.
  5. Line the baking tray with parchment paper, pour all the batter into the tray, and smooth the surface.
  6. Give the pan a few taps before send into the oven.
  7. Preheat the oven to 320(160) and bake for 25-28 minutes.
  8. Let the cake cool down on the wire rack when it is out of the oven.
  9. Beat heavy cream, sugar, and salt until creamy and fluffy. Add in crushed Oreos.
  10. When the cake cool down, spread the cream filling, and use a rolling pin to help roll the cake.
  11. Slice and serve the cake.


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