Hong Kong Style Egg Roll Swiss Roll
Delight your taste buds with this Hong Kong Style Egg Roll Swiss Roll, a show-stopping fusion of classic Asian treats and Western baking techniques. This light and fluffy sponge cake, made with a delicate balance of cake flour and cornstarch, is rolled with a luscious layer of freshly whipped cream sweetened with powdered sugar. What makes this dessert truly unique is its topping of crushed Hong Kong-style egg rolls, which add a crispy, caramel-like crunch that perfectly contrasts the cake’s soft texture. With only 30 minutes of prep time and a short bake, this dessert is as easy as it is impressive. Serve it chilled for an elegant finish to any meal or a standout addition to an afternoon tea, and let the vibrant fusion of textures and flavors transport you straight to the vibrant streets of Hong Kong.
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Ingredients
- 60 grams Cake flour
- 10 grams Cornstarch
- 4 pieces Large eggs
- 70 grams Granulated sugar
- 30 milliliters Vegetable oil
- 40 milliliters Milk
- 1 teaspoon Vanilla extract
- 200 milliliters Whipping cream
- 20 grams Powdered sugar
- 6 pieces Hong Kong-style egg rolls (store-bought or homemade)
Directions
Step 1
Preheat your oven to 170°C (340°F). Line a 24x30 cm (9.5x12 inches) rectangular baking tray with parchment paper.
Step 2
In a medium bowl, sift together the cake flour and cornstarch. Set aside.
Step 3
In a large mixing bowl, separate the egg whites from the yolks. Place the yolks in one bowl and the whites in another.
Step 4
To the egg yolks, add 30g of granulated sugar, vegetable oil, milk, and vanilla extract. Whisk until smooth and well combined.
Step 5
Gradually sift the flour mixture into the wet ingredients and fold gently using a spatula until no lumps remain. Do not overmix.
Step 6
Using a hand mixer, beat the egg whites until frothy. Gradually add the remaining 40g of sugar in three additions and beat until stiff peaks form.
Step 7
Gently fold the egg whites into the yolk mixture in three additions. Use a spatula and fold gently to maintain the airy texture.
Step 8
Pour the batter into the prepared baking tray and spread it evenly. Tap the tray lightly on the counter to release any air bubbles.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the surface is golden and springs back when lightly pressed.
Step 10
While the cake is baking, whip the heavy cream and powdered sugar together in a cold bowl until soft peaks form. Cover and refrigerate until needed.
Step 11
Once baked, transfer the cake onto a clean piece of parchment paper and carefully peel off the baking parchment. Let the cake cool completely.
Step 12
Crush the Hong Kong-style egg rolls into coarse crumbs and set aside.
Step 13
Spread the whipped cream evenly over the cooled cake. Sprinkle a generous amount of crushed egg roll crumbs over the whipped cream layer.
Step 14
Gently roll the cake from the shorter side, using the parchment paper to help guide the roll tightly without cracking.
Step 15
Wrap the rolled cake in parchment paper and refrigerate for at least 1 hour to set.
Step 16
Remove from the refrigerator, slice into portions, and serve with extra crushed egg roll crumbs as garnish.
Nutrition Facts
| Serving size | (813.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2708.3 |
| Total Fat 168.7g | 0% |
| Saturated Fat 74.4g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 1067.7mg | 0% |
| Sodium 845.0mg | 0% |
| Total Carbohydrate 241.4g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 122.3g | |
| Protein 49.2g | 0% |
| Vitamin D 178.2IU | 0% |
| Calcium 233.6mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 594.3mg | 0% |
Source of Calories