Chinese Style Sponge Cake Roll 蛋糕卷

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This light and perfectly sweet sponge cake was the highlight of our mom’s birthday. Usually, we are all chocolate lovers, but this cake measured up to our favorite chocolate cake. The whipped cream was the perfect filling-just as light and sweet as the cake itself. Overall, we couldn’t stop cutting off more slices of this cake. It was a real winner! Expect to see variations on this roll cake in the future… maybe even a chocolate version!

Oven Temperature: 400˚F

Baking Time: 15 minutes

Makes: One 15.5×10.5in. roll cake or 8 slices


Roll Cake
100 grams plain flour or ~3.5 ounces
2 teaspoons corn flour
½ teaspoon baking powder
50 + 100 grams white sugar divided or ~1.8 + ~3.5 ounces
50 ml vegetable oil or ~1 2/3 fluid ounces
8 egg whites
5 egg yolks
3 tablespoons warm water
2 tablespoons milk

Whipped Cream Filling
½ cup heavy cream
2 tablespoons powdered sugar or to taste


Preheat your oven to 400˚F or 204˚C or gas mark 6. Line a jelly roll pan (15.5×10.5 inches or 35x30cm) with parchment paper on the bottom and sides (I like to use two pieces: one over the other in a sort of x to go over the sides).

In a medium sized bowl, whisk together the flour, corn flour and baking powder.

Place the egg yolks into a medium sized bowl. With an electric mixer or stand mixer, whisk the yolks, gradually adding in the 50 grams of white sugar, water, milk and oil. Keep blending until the eggs are pale yellow and thickened.

Gradually add in the flour mixture into the egg yolks, blending until it forms a stiffer batter.

In a large bowl that has been washed and dried to remove any traces of fat (same goes for the beater blades), whisk the egg whites on high speed until foamy. Then add in the 100 grams of white sugar gradually until stiff peaks are formed.

Now scoop one dollop of egg whites into the batter. With a spatula, carefully fold the batter with a scooping motion, scraping the bottom and sides of the bowl until combined. Repeat with the remaining egg whites.

Pour the finished cake batter into the pan and level with a spatula. Bake for 15 or so minutes until the top is golden brown. When the roll comes out of the oven, carefully place it on a tea towel with the parchment facing the towel. Then roll it up and let cool until it reaches room temperature.

While the cake is cooling, prepare the whipped cream filling. In a large bowl, whisk the heavy cream using back and forth motions until it reaches soft peaks. Add the powdered sugar and continue whisking until stiff peaks.

When the cake is cooled, unroll it from the towel. Then, spread the whipped cream on top, leaving room around the edges so the filling does not squish out when rolled. Roll the cake back up, place on a serving platter and enjoy!


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