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Chinese swiss rolls are the lighter, Asian-style variation on a more traditional swiss roll. This easy swiss roll recipe is our take on this Chinese bakery classic. Preheat the oven to 350 degrees. Sift together the cake flour, cornstarch, and baking powder. Sift them twice.
Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper.
This Chinese-Style Vanilla Swiss Roll is dedicated to all sponge cake lovers out there. The filling I made is a simple homemade vanilla whipped cream. Now, if you are staying in a warm and humid climate like me, it helps to learn a couple of tips when it comes to making whipped cream. 1.
Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
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