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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Recipe Information
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)
Instructions
Preheat your oven to 170°C (340°F). Line a 24x30 cm (9.5x12 inches) rectangular baking tray with parchment paper.
In a medium bowl, sift together the cake flour and cornstarch. Set aside.
In a large mixing bowl, separate the egg whites from the yolks. Place the yolks in one bowl and the whites in another.
To the egg yolks, add 30g of granulated sugar, vegetable oil, milk, and vanilla extract. Whisk until smooth and well combined.
Gradually sift the flour mixture into the wet ingredients and fold gently using a spatula until no lumps remain. Do not overmix.
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.
Gently fold the egg whites into the yolk mixture in three additions. Use a spatula and fold gently to maintain the airy texture.
Pour the batter into the prepared baking tray and spread it evenly. Tap the tray lightly on the counter to release any air bubbles.
Bake in the preheated oven for 12-15 minutes, or until the surface is golden and springs back when lightly pressed.
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.
Once baked, transfer the cake onto a clean piece of parchment paper and carefully peel off the baking parchment. Let the cake cool completely.
Crush the Hong Kong-style egg rolls into coarse crumbs and set aside.
Spread the whipped cream evenly over the cooled cake. Sprinkle a generous amount of crushed egg roll crumbs over the whipped cream layer.
Gently roll the cake from the shorter side, using the parchment paper to help guide the roll tightly without cracking.
Wrap the rolled cake in parchment paper and refrigerate for at least 1 hour to set.
Remove from the refrigerator, slice into portions, and serve with extra crushed egg roll crumbs as garnish.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
