Hong Kong Style Egg Roll Swiss Roll Rezept

Experience a delightful twist on the classic Swiss roll! This Hong Kong-inspired recipe creates a light and airy sponge cake, rolled with a luscious whipped cream filling. Unlike traditional chocolate Swiss rolls, this recipe offers a blank canvas for your creativity. Fill it with just whipped cream, or add your favorite fresh fruits for a burst of flavor. Prepare to impress your friends and family with this elegant and surprisingly easy dessert.

Vorbereitung 20 Min.

Kochzeit 30 Min.

Kalorien 88.9 kcal

Eiweiß 5g

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Zutaten für Hong Kong Style Egg Roll Swiss Roll

Egg Yolks
Powdered sugar for dusting the towel
1 cup cake flour
2 tablespoons cornstarch
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
6 large egg whites
Whipping Cream

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Zubereitung von Hong Kong Style Egg Roll Swiss Roll

Preheat oven to 375°F (190°C).
In a large, non-metal bowl, beat 6 large egg yolks with an electric mixer on medium speed until pale and slightly thickened.
Gradually add 1 cup of granulated sugar, beating until fully incorporated and the mixture is light and fluffy.
Add 1/2 cup vegetable oil and 1/4 cup milk. Beat until well combined.
In a separate bowl, whisk together 1 cup cake flour, 2 tablespoons cornstarch, and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a clean, grease-free bowl, beat 6 large egg whites with an electric mixer on high speed until soft peaks form.
Gradually add 1/2 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the yolk batter to lighten it.
Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Pour batter into an 8x8 inch baking pan lined with parchment paper. Spread evenly.
Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
Once the cake is out of the oven, carefully invert it onto the sugared towel, peeling off the parchment paper.
Roll the cake up tightly with the towel, starting from the short end. Let cool completely.
Once cooled, carefully unroll the cake. Spread your desired filling (whipped cream and/or fruit) evenly over the cake.
Reroll the cake tightly. Chill in the refrigerator for at least 15 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

19g

Fat

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Hong Kong Style Egg Roll Swiss Roll?

Hong Kong Style Egg Roll Swiss Roll dauert insgesamt etwa 50 Minuten – ungefähr 20 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Hong Kong Style Egg Roll Swiss Roll?

Hong Kong Style Egg Roll Swiss Roll hat etwa 88.9 Kalorien pro Portion, mit ungefähr 5 g Eiweiß, 2 g Kohlenhydraten und 7 g Fett.

Welche Zutaten brauche ich für Hong Kong Style Egg Roll Swiss Roll?

Die wichtigsten Zutaten für Hong Kong Style Egg Roll Swiss Roll sind Egg Yolks, Sugar, Cake Flour, Cornstarch, Oil, Milk. Die vollständige Liste mit Mengenangaben findest du oben.