Swiss Roll Recipe | Roll Cake Recipe

I made a moist Swiss roll by just smearing honey on a soft sheet. It’s the most basic roll and I think it’s made a lot with honey or jam. You can fill it with ice cream and roll it up, but the paper is so soft that just honey is delicious! It doesn’t take long to cool the sheet until it’s warm enough to roll right away, so it doesn’t take long and it’s delicious right after making it, and gets even more moist and delicious when you eat it after it’s tempered. . This time, I baked the sheet at a temperature that wasn’t too high, but it was softer.


5 egg yolks

30g sugar

1g salt

5g vanilla extract

60g milk

40 g vegetable oil

85g soft flour

2g baking powder

5 egg whites

80g sugar



1. Beat egg yolks, add sugar, salt and vanilla, mix well, then add milk and vegetable oil and mix well.

2. Sift flour and baking powder and mix well.

3. When whipping cold egg whites, large air bubbles form, divide the sugar into 3 times and whip.

4. Put a little meringue in the yolk powder and mix well, then add the meringue mixture, mix well, pour into the mold and press flat.

5. Bake for 25 minutes in a preheated oven at 160 degrees and let cool for 15 minutes.

6. Cut one edge of the short side of the paper diagonally, cut the remaining 3 straight, and cut 1 layer of wrapper at the top of the roll.

7. Apply honey, roll it up and let it harden in the fridge for about an hour.