Authentic Chinese Swiss Roll Recipe

If you grew up visiting Chinese bakeries, you likely have fond memories of the soft, pillowy cakes sitting in the display cases. Among the pineapple buns and egg tarts, the Chinese Swiss Roll is an absolute classic.

Unlike dense Western-style cakes covered in heavy buttercream, the Asian bakery version is prized for its feather-light texture and subtle sweetness. This delicate, golden sponge cake is rolled up with a layer of freshly whipped cream, creating a melt-in-your-mouth dessert that pairs perfectly with an afternoon cup of tea or coffee.

A sliced Chinese Swiss roll cake with fluffy yellow sponge and white cream filling, dusted with powdered sugar — *This light, airy, and mildly sweet Chinese Swiss Roll tastes exactly like the ones from your favorite Asian bakery*

What is it

A Chinese Swiss Roll (also known as a cake roll) is a specific style of chiffon or sponge cake.

The defining characteristic of this cake is its incredible fluffiness, which is achieved by separating the eggs. The egg yolks are mixed with oil, milk, and cake flour, while the egg whites are whipped into a stiff meringue and gently folded into the batter. It is baked in a thin, flat sheet pan, cooled, and then rolled around a simple filling—usually a lightly sweetened whipped cream, though sometimes fruit or Coffee Pastry Cream is used.

Why you’ll love it

You will love this recipe because it recreates that nostalgic, authentic Asian bakery taste right in your own kitchen. The cake itself is incredibly soft and springy, and because it is not overly sweet, it never feels heavy or cloying.

It is the perfect base recipe to master. Once you learn the technique, you can easily customize it! Swap out the vanilla filling for a rich Espresso Chocolate Ganache, or flavor the sponge itself to make a beautiful Matcha Cake roll. It is a lighter, more delicate alternative to a standard Vanilla Sponge Cake.

Ingredients

For the Sponge Cake

4 large eggs, separated into yolks and whites (room temperature).

1/3 cup (40 g) cake flour.
1/2 cup (60 g) cornstarch.
1/4 tsp baking powder.

2/3 cup (135 g) caster sugar, divided in half.
2 tbsp (30 g) neutral cooking oil (like sunflower or canola).
3 tbsp whole milk.

1/8 tsp white vinegar or cream of tartar.
1 tsp vanilla extract.

For the Whipped Cream Filling

1 cup (240 ml) cold heavy whipping cream.
2 tbsp powdered sugar.
1/2 tsp vanilla extract.

Sliced yellow sponge roll cake with white cream filling on a wooden board — *Separating the eggs and whipping the whites into a meringue is the secret to a feather-light sponge cake*

How to make

Step 1: Prep your pan and dry ingredients

Preheat your oven to 340°F (170°C). Line a 9×13-inch or 10×14-inch jelly roll pan with parchment paper, leaving an overhang on the sides. In a small bowl, sift together the cake flour, cornstarch, and baking powder.

Step 2: Make the yolk batter

In a large mixing bowl, whisk the egg yolks with half of the caster sugar, oil, milk, and vanilla extract until pale and thickened. Sift the dry ingredients into the yolk mixture and gently fold until just combined and smooth. Set aside.

Step 3: Whip the meringue

In a clean, grease-free bowl, beat the egg whites and vinegar on high speed until foamy. Gradually add the remaining half of the caster sugar, beating until stiff peaks form.

Step 4: Fold and bake

Gently fold 1/3 of the whipped egg whites into the yolk batter to lighten it. Then, pour the yolk mixture into the remaining egg whites and gently fold with a spatula until no white streaks remain. Pour the batter into the prepared pan, smooth the top, and tap the pan firmly on the counter to release air bubbles. Bake for 15-20 minutes, or until the top is golden and springs back when touched.

Step 5: Cool the cake

Remove the cake from the oven. Flip it onto a new piece of parchment paper and carefully peel off the baking paper from the bottom. Let the cake cool completely.

Step 6: Fill and roll

Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Once the cake is cool, make 3 shallow, horizontal slices at one of the short ends (do not cut all the way through; this helps the cake roll without cracking). Spread the whipped cream evenly over the cake, leaving a small gap at the far end. Starting from the scored end, use the parchment paper to help you tightly roll the cake into a log. Refrigerate for at least 1-2 hours before slicing.

Several sliced Swiss roll cakes with cream filling beautifully arranged on a white platter — *Making shallow scores at one end of the sponge helps the cake roll tightly without cracking*

How To Serve

Once chilled, use a hot, sharp, serrated knife to cut the Swiss roll into thick, beautiful slices. Wipe the knife clean between each cut for neat edges.

Serve it as a light dessert after a heavy meal, or enjoy a slice for breakfast with a hot cup of tea or a Chocolate Strawberry Shake.

A sliced coffee-flavored Swiss roll cake with a beautiful spiral cream filling, dusted with powdered sugar — *Once you master the basic vanilla sponge, you can easily customize the flavor with coffee or matcha!*

How To Store

Because this cake is filled with fresh whipped cream, it must be stored in the refrigerator. Wrap the roll tightly in plastic wrap or place it in an airtight container to prevent the sponge from drying out.

It will keep fresh in the fridge for up to 3 days.

FAQs

Why did my Swiss roll crack when I rolled it?

Cracking usually happens for two reasons: the cake was overbaked and became too dry, or it cooled down too much and lost its flexibility. While Chinese Swiss rolls are more forgiving than Western ones, scoring the end of the cake with shallow cuts before rolling greatly reduces the risk of cracking.

Can I use all-purpose flour instead of cake flour?

Cake flour and cornstarch are highly recommended because they contain less gluten, which is what makes this specific cake so incredibly soft and fluffy. Using all-purpose flour will result in a denser, heavier sponge.

Why did my cake deflate after baking?

If your cake deflated, your meringue likely wasn’t whipped to stiff enough peaks, or you were too rough when folding the egg whites into the batter, which knocked out all the trapped air.

Note

When whipping your egg whites, ensure your bowl and whisk are impeccably clean. Even a tiny speck of fat or egg yolk will prevent the whites from whipping into stiff peaks!

Nutrition information

Approximate per serving (based on an 8-slice yield):

Calories: 210
Fat: 14 g
Carbohydrates: 18 g

Protein: 4 g
Sugar: 11 g

Tips and Tricks

Dropping the pan on the counter a few times before baking is crucial; it pops the large air bubbles in the batter, giving you a smooth, even crumb.

Do not over-sweeten the whipped cream. The hallmark of a Chinese bakery cake is that it is refreshingly light and only mildly sweet!
If you want a fruity variation, fold a handful of finely diced fresh strawberries or a layer of Strawberry Ganache into the whipped cream before rolling.