Thursday, 17 October 2013

Longan Cheese Swiss Roll


After a couple of practice, I think I’m getting more and more confidence in making Chiffon cake or Sponge cake.  I no longer feel that nervous when it comes to whipping the egg whites.  Although I’m still very much depend on my feelings of whether has it reached soft or stiff peak stage,  I got it most of the time right.

This is my 1st time making Swiss Roll.  I thought I may have difficulties with the rolling part but the whole process went pretty well and unexpectedly, it turns out so nice and neat!  The texture is so fantastic.  It’s fine, soft and as fluffy as clouds.  

The recipe is taken from a cookbook, which I bought recently.   

It’s by Chef Kelvin Chai, 蔡老师 完美芝士。

See!  The cake did crack a little at the start of the roll but it has been well concealed once the roll comes together. 

The recipe called for steamed pumpkin flesh.  Since I have a can of longan in the cupboard, I just made used of it.  

The juicy longan in the cheese fillings is mingling with the smooth and freshly whipped cream.  I simply love the fruity taste and will try mango the next time.


Cake Roll
3              egg yolks
60g         caster sugar
60ml       fresh milk
40g         corn oil
90g         low protein flour (I used cake flour)
3              egg whites
¼ tsp       cream of tartar

50g         cream cheese
30g         caster sugar
50g         fresh cream (whipped)
50g         pumpkin flesh.  Steamed and diced
                (can be replaced by fruits)


(1)To make roll, line a 25cm x 35cm (10” x 14”) baking tray with paper.  Preheat oven to 180°C.

(2)Combine egg yolks with 40g of sugar, stir in fresh milk and oil.  Then add in flour, mix until well combined.

(3)Whisk egg whites with 20g sugar and cream of tartar until stiff peaks form.  Gently fold egg white foam into yolk batter until blended.

(4)Spread batter into prepared tray.  Bake in oven for 10-15 minutes or until cooked.

(5)To make filling, beat cream cheese and sugar until soft and smooth.  Fold in whipped cream, mix well.

(6)Line the cake onto paper, spread with whipped cream and arrange pumpkin dices on top, roll up and guide roll.

(7)Chill in fridge for awhile, slice and decoration as desired.


I’m contributing this recipe to Cook-Your-Book and it is linked to Cook-Your-Books #5 hosted by Kitchen Flavours.

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years.  It’s time to get those books (or magazines) out of the shelves, and start to cook or bake.


  1. Hi Amy,
    Your cake looks simply gorgeous! It is so perfectly baked! And looked so spongy and soft! Nobody would know that it is your first time making a swiss roll! The filling with lychee sounds so refreshing and delicious!
    Thank you for sharing with CYB!

  2. Hi Amy,

    You did very well baking your first Swiss roll. Bravo!!!! It looks very silky and beautiful like Snow White :p


  3. longan oh yes my favourite.