img_4052This is actually an old post that for some reason, i DELETED accidentally minutes ago!!! how how how! how did i do it?? i have absolutely no idea.. You know, it’s just one of those times you are so fast in dumping everything and just go AHHHHHHH!!!!! but is too late? .. it’s a good thing i had the source of the original link but other than that, my personal notes are all gone (♥ó㉨ò)ノ♡

对自己超级无敌无语😓。。 好端端的一篇旧博文,却无端端被偶无意删除了。。怎么可能!简直是。。 !可庆幸的是,照片儿,愿食谱还在。。但,本人的烘焙笔记却变成了遗失的“霉”好。。。

Recipe adapted & translated from 平淡平凡的幸福


80g egg yolk
15g caster sugar
35g salad oil
45g maple syrup
70g cake flour

150g egg white
65g caster sugar

蛋黄 80克
幼糖 15克
沙拉油 35克
枫糖浆 45克
低粉 70克

蛋白 150克
幼糖 65克

无盐奶油 150克
枫糖浆 100克



– place salad oil and maple syrup into mixing oil, and warm over a pot of simmering water, till maple syrup becomes a flowly consistency

– add sugar into egg yolk and beat till sugar dissolves. then add in the above maple syrup/salad oil mixture. incorporate well before adding cake flour and mix till batter is no longer lumpy

– beat egg white with sugar till stiff peak and fold in to egg yolk batter

– spread batter into pan and bake for 15 mins in 180 degrees preheated oven

– prepare filling by beating whipping cream till fluffy stage. then in a few additions, add in maple syrup slowly, continuing to beat till you achieve a smooth texture with stiff peaks. spread cream on cake and jelly roll it
准备夹心馅 ~ 将奶油搅打成松发奶油糊,以少量多次方式慢慢加入枫糖浆,继续快速搅打成光滑细致状

Personal notes/温馨小贴士:

  • as the recipe did not indicate size of pan, i used a 25 x 25 cm cake pan and doubled the filling to make an “O” shape swiss roll
    原食谱没说明烤盘的大小 ~ 我用了 25 x 25 厘米的烤盘,做了“O”形的蛋糕卷. 夹心馅料也做了双倍的分量

ก็็็็็็็็็็็็็ʕ•͡ᴥ•ʔ ก้้้้้้้้้้้



No Comments

  • Fion@轩宏妈 says:

    什么遗失的霉好,服了妳啦 XD

    蛋糕卷卷得很sui,Winnie 画得很棒!这不是无言的结局,是漂亮的结局啦 (¯(●●)¯)

  • 婉婉下午茶 says:


  • 0620 says:


  • 馅看起来像一朶花呢!

  • 完全赞同0620说的,太多的ABC,我的眼睛通常都会自动略过。喜欢今天的呈现方式~哈哈…..

  • Jozelyn Ng says:


  • Xiao says:


  • joceline says:


  • Little Blue says:


  • Mel says:

    Old post or new post, Im here looking at your pretty Winnie roulade cake. Your drawing always amazes me…I guess in school days, your drawing must always get A marks.

  • eileen says:


  • May Law says:

    这真的会AHHHHH。。的很大声, 只怕是连左邻右舍都听到了, 哈哈哈!
    你的画功真的太赞了, 可以考虑去卖画了, 嘻嘻。。

  • Hi Victoria,
    So sorry to hear that you have accidentally deleted your post, it sounds really familiar to me! Happens to me before too, argh….!!!
    Your winnie the pooh swiss roll looks really cute! You are really creative!

  • 鲸鱼蓝蓝蓝 says:


  • Fei says:

    Hi Victoria,

    I\’d saved a copy of your original post. Your personal notes for the recipe were:

    Personal notes:
    – i painted winnie the pooh bear onto the cake and as i found the egg
    yolk mixture’s consistency “stickier” compared to other swiss rolls I’d
    done in the past, i did not add additional flour when preparing the
    design colours
    – i baked my cake for 20mins @170 degrees C
    – i doubled the filling ingredients for the swiss roll since i’m doing the
    “big O” shape (p.s. the filling is yummy!!!)
    – blogger mentioned that you can replace maple syrup with honey (at
    same quantity)
    – next time, i will add some hokey-pokey (a.k.a. honeycomb candy)
    into the filling… (if i ever find some in Beijing)
    yummy cake… thumbs up 凸^-^凸
    Pollution index: 167 (unhealthy)

  • Ann Low says:

    So cute and pretty! Better don\’t let my kid sees this, she\’ll definitely want to eat it 😀

  • Gardenia An says:


  • really pretty pooh bear swiss roll,…very talented drawing skill. a good swiss roll

  • Jessie Ng says:

    Oh, it happened to me once then I was so panic, didn\’t know what to do! Luckily you still have the photos here! You are an artist, I must say that whatever you draw, it looks so beautiful! And the cake texture looks nice too!

  • Nora says:

    Hi Nora.. I stumble upon your site n fall in love with your work.. I was wondering how to get to fill the filling so thick n so perfectly round.. Thanks in advance..

    • Hi, thanks for your compliments. I like to use a 25x25cm square pan and a thicker cake layer usually doesn\’t allow you to roll the cake a few times over. Then, filling is usually more than doubled, slapped on the cake, and spreaded evenly. I usually roll it over with parchment paper and secure it tightly and chill well before slicing. Hope this helps

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