img_3969saw this in a taiwanese FB group and immediately fell in love with the outlook
thank you chef Li Ping for sharing the instructions
在 某FB台湾小组里看见那么一款蛋糕卷。。帅呆了。。

ingredients (14 x 11 inch pan)

original batter
80g egg yolk c. 4 large egg yolk
1 tsp vanilla paste
50ml coconut oil
60ml milk
70g cake flour, sifted

160g egg white c. 4 large egg white
60g caster sugar

cocoa batter
40g egg yolk c. 2 large egg yolk
30g egg c. half a large egg
1/2 tsp vanilla paste
25ml coconut oil
40ml milk
30g cake flour, sifted
15g cocoa powder, sifted

80g egg white c. 2 large egg white
35g caster sugar

as desired (i used kaya)

img_3970食材(14 x 11寸烤盘)

蛋黄 80克 约 4颗大蛋黄
香草糊 1小匙
椰油 50毫升
牛奶 60毫升
蛋糕粉 70克、过筛

蛋白 160克 约4颗大蛋白
绵白糖 60克

蛋黄 40克 约 2颗大蛋黄
蛋液 30克 约 1/2颗大鸡蛋
香草糊 1/2小匙
椰油 25毫升
牛奶 40毫升
蛋糕粉 30克、过筛
可可粉 15克‘过筛

蛋白 80克 约 2颗大蛋白
绵白糖 35克



prepare original batter:
beat egg yolk briefly then add in vanilla paste
blend well

img_3942pour in coconut oil and mix well

img_3944add in milk and blend well

img_3945whisk in sifted flour till batter is no longer lumpy
set aside original batter and prepare cocoa batter in the same manner
note: whisk egg yolk and 1/2 egg in the cocoa batter together

img_3946add sugar to egg white in 3 additions and beat till stiff and shiny peaks

fold egg white meringue in few additions into egg yolk batter
repeat same process for cocoa batter

img_3949pour and spread original batter evenly onto lined pan

spoon cocoa batter onto original batter and spread evenly (and carefully)

beginning from the longer side (length) of the pan, draw lines from left to right of pan using a chopstick
complete the drawing of lines for the entire pan from top to bottom

next, draw vertical lines beginning from the shorter end (breath) of the pan, from top to bottom
once again, repeat process till lines have been draw for the entire pan

img_3957tap pan lightly on tabletop to remove bubbles
DO NOT attempt to level surface as you may risk tainting the cocoa top with original batter

img_3958bake in centre rack of 180 degrees C preheated oven for 15-17 mins
蛋糕送入预热至 180摄氏度中层烤箱烤 15-17分钟

once out of oven, peel off baking paper from cake then flip it back up immediately to cool
cover cake lightly with a clean sheet of baking paper to prevent the surface from drying

once cake has cooled, trim off the top and bottom of cake
spread on filling

roll cake up with the help of baking paper then chill for a couple of hours before slicing

Personal notes/温馨小贴士:

img_3972– feel free to adapt your own swiss roll recipe for this purpose, but remember that the cocoa batter must have some liquidity to allow marbling effect to take place

– baking time and temperature is for reference only

– i left a 1cm spacing between each line. i think this gap can be narrowed to 0.5cm to give a nicer effect
这次线条之间的距离约 1厘米。往后会将空隙缩小为 0.5厘米,相信做出来的效果会更加


(12) Comments

  • Evon (January 8, 2017)

    hello, can I check with you the egg yolk with c. Means?

    • Victoria (January 8, 2017)

      C. Means circa, meaning approximately

  • mitrybakes (January 8, 2017)

    Hai., Victoria I just want to make it again this recipe, can you tell me the pan the one you use to make this swiss roll, thanks..

    • mitrybakes (January 8, 2017)

      I mean the size of the pan

    • Victoria (January 8, 2017)

      Hey dear, u can find the pan size next to the “ingredient” word in the post. Go for it 😀

  • SY KOH (July 26, 2017)

    Hi Victoria, may I know how much egg white to be added to the coco batter.
    Thanks and awaiting for your reply.

    • Victoria (July 26, 2017)

      Hi, the cocoa batter has its own egg white quantity (as stated in ingredients). Hope this helsp

  • Anne (April 8, 2018)

    Thank you for sharing. If my oven can only fit 11×11 pan can u guide me how to adjust the ingredients. Tia.

  • Joanne Tay (July 4, 2019)

    Hi, I’m new to baking and am in love with your recipes! May I know if I’m able to substitute the coconut oil with other oil or coconut milk? If not possible, would you mind sharing the brand of coconut oil you used? Many thanks!

    • Victoria (August 3, 2019)

      Hello Joanne, apologies it took me so long. No coconut milk cannot be substituted for coconut oil as they are two different ingredients. The reason I like coconut oil is due to its high smoke point. U can substitute with melted butter

  • Pam (October 2, 2019)

    Hi, did u roll from the longer or short side?

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