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Japanese Swiss Roll


Step 1

  • 3 yolks
  • 50 grm sugar
  • 50 ml whole milk
  • 40 ml canola/corn oil
  • 80 grm AP flour
  • 1 tsp vanilla essence
  • a pinch of salt

Step 2

  • 3 egg whites
  • 1 tbsp each berry sugar superfine/caster and lemon juice
  • 1 tsp cornstarch


Step 1

  • Beat yolks and sugar til thicken then beat in oil a little at a time, followed with essence.
  • Beat in flour and salt until mixture is fluffy and thicken more.

Step 2

  • Whip egg whites until frothy then beat in sugar a little at a time, followed with lemon juice then cornstarch. Keep beating til soft peak

Swiss Roll

  • Mix step 1 into step 2 a little at time, using spatula. Do this gently so batter wont deflate much.
  • Take out a couple tbsp of batter and add food coloring (depending what you want to make, this one I made strawberry, so food colors are accordingly). Pour into piping bag, and pipe of baking sheet which already lined with parchment paper. Bake on preheated 325 F for 1-2 mins.
  • Pour the rest of the batter covering strawberry patterns and bake for 15-18 mins
  • Take out, flip on another parchment paper, and gently peel the patterned parchment paper.
  • Roll gently immediately and leave to cool. Unroll, fill with your faved. filling and reroll.
  • Pictured was with whipped cream - best once filled, chill for a couple of hours before slicing.


(my baking sheet was 1 inch x 10 inch)
some people like to leave the sponge cool as is, then fill, then roll. I often crack mine doing so. So I prefer, out, peel, roll, cool, unroll, fill, reroll