Simple Sugar Rolls (瑞士糖卷) - by Jancy Rahardja


Recipe adapted from :kenneth goh's Sugar Roll Recipe

Servings: 9” x 10” baking tray of Swiss Roll

4 eggs – separated into egg yolks and egg whites
100 grams of cake flour
20 grams of condensed milk
80 grams of icing sugar
40 grams of corn oil
1/4 teaspoon of vanilla essence (optional)
1/2 teaspoon of baking powder
Additional icing sugar for dusting the Sugar rolls

Whipped Cream

1/2 cups of fresh cream for whipping
2 tablespoon of icing sugar
Pre-heat oven to 200 degree Celsius

Line a 9” x 10” baking tray with baking paper. Get another one more piece of paper which is about at least 2 cm longer than the first baking paper. Set aside for later use after the Swiss roll is baked.

In a whisking bowl, put the egg whites. Beat the egg whites until foamy, gradually add in the icing sugar tablespoon by tablespoon. The egg white will expand and reach the soft to hard peak in 2-3 minutes. Add in the egg yolk one by one and follow by the condensed milk. Beat for another 3-4 minutes.

Stop the machine and sift the baking powder and cake flour into beaten eggs. Fold carefully until well mixed. Add in the corn oil and fold in until well combined. Transfer the batter to the baking tin.

Bake in the pre-heated oven of 200 degree Celsius for 10-12 minutes until the top turn golden brown. Meanwhile, get ready the other piece of baking paper, dust some icing sugar on top of the baking paper.

After taking out from the oven, take out from the baking tin. Use something to level the cake if necessary. Quickly turn the cake with the bottom of the cake facing you and placed the cake on top of the piece of baking paper dusted with icing sugar.. Tear off the first piece of baking paper. Take the width of the cake and roll the cake (like the way of rolling the Sushi) and make sure that the ending portion is facing downwards. Let it cool completely in this position. (Note that it is important that you do this as soon as the cake is out of oven and as soon as your hand can handle the heat from the cake. You can use a towel to roll together if you want. When the cake dries up, it will be difficult to roll.)

While the cake is cooling, beat the fresh cream with icing sugar until hard peak. Set aside for later use. Keep in the refrigerator if the cake is not ready and weather is hot.

Once the cake is completely cooled, open the Swiss roll and spread the cream on the cake, roll it back and dust with additional icing sugar. Cut into 2 cm thick and chilled the Swiss roll before serving if necessary.

Fiona Lau

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