Warning: Undefined array key "HTTP_REFERER" in /www/wwwroot/microwave.recipes/wp-content/themes/incolor/single.php on line 30

Warning: Undefined array key "HTTP_REFERER" in /www/wwwroot/microwave.recipes/wp-content/themes/incolor/single.php on line 69
How to Make a Delicious Red Tea Salted Butter Swiss Roll Cake: A Step-by-Step Guide - Microwave Recipes

How to Make a Delicious Red Tea Salted Butter Swiss Roll Cake: A Step-by-Step Guide

Q: Can I replace corn oil with another type of oil in the cake batter?
A: Yes, you can use a similar neutral-flavored oil, like vegetable oil, as a substitute.

Q: Is there an alternative to xylitol for sweetening the cake and cream?
A: Yes, you can use granulated sugar or another sweetener of your choice, adjusting the amount to taste.

Q: How do I know when the cake is properly baked?
A: The cake should be lightly golden and spring back when gently pressed. Watch closely in the last few minutes of baking.

Red Tea Salted Butter Swiss Roll Cake


  • Corn Oil: 50g
  • Milk: 60g
  • Salt: 1g
  • Low-Gluten Flour: 60g
  • Eggs: 5 pcs
  • Red Tea Powder: 4g
  • White Vinegar: 2g
  • Xylitol: 40g
  • Whipping Cream: 150g
  • Xylitol (for cream): 7g
  • Salt (for cream): 0.5g
  1. Mix corn oil, milk, and salt until emulsified.
  2. Sift in low-gluten flour and mix to a smooth consistency.
  3. Separate egg yolks and whites, adding yolks to the batter.
  4. Combine egg yolks with the batter thoroughly.
  5. Add red tea powder to the batter and mix well. Set aside.
  6. Preheat the oven. Add white vinegar and 1/3 of the xylitol to the egg whites.
  7. Whip until soft peaks form, then gradually add the remaining xylitol, whipping to stiff peaks.
  8. Fold 1/3 of the egg whites into the batter gently.
  9. Pour the batter back into the egg whites, folding gently with a spatula.
  10. Pour the batter into a mold from a 30cm height, level the surface, and release air bubbles.
  11. Bake at 150°C/135°C (top/bottom heat) for 22 minutes, then increase the top heat to 170°C for the last 4 minutes.
  12. Cool to room temperature, invert onto parchment paper, and trim one edge at a 45-degree angle.
  13. Whip cream with xylitol and salt until stiff peaks form.
  14. Spread cream evenly over the cake.
  15. Roll the cake using a rolling pin, then freeze for 1 hour to set.
  16. Slice the cake, cleaning the knife between each cut.
See also  How to Create a Delicious Hand-Grabbed Pancake Pizza for Less Than $10?
  • Calories: Varies based on slice size
  • Saturated Fat: Moderate (from butter and cream)
  • Sugar: Low to Moderate (depending on xylitol/sugar used)
  • Protein: Moderate (from eggs and milk)