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How to Make a Delicious Xiangfei Cake Roll: A Step-by-Step Guide - Microwave Recipes

How to Make a Delicious Xiangfei Cake Roll: A Step-by-Step Guide

Q: What’s the key to a light and airy texture in Xiangfei Cake Roll? A: Ensuring the egg whites are beaten to the right consistency and gently folding them into the batter to retain airiness.

Xiangfei Cake Roll


  • 4 eggs
  • 50g low-gluten flour (cake flour)
  • 40g salad oil
  • 50g milk
  • 40g fine sugar
  • 20g mayonnaise
  • 5g coconut flakes
  1. Prepare all ingredients.
  2. Fully mix salad oil and milk.
  3. Sift in the low-gluten flour and mix irregularly until even.
  4. Separate egg whites and yolks; put whites in a clean, oil-free bowl, and yolks into the batter.
  5. Mix the yolks with the batter irregularly and set aside.
  6. Whisk the egg whites to form coarse bubbles, add 1/3 of the sugar. Add remaining sugar in stages until soft peaks form. After the last sugar addition, switch to medium speed until the mixture is light and fluffy, forming a large curved angle when lifted.
  7. Fold 1/3 of the egg whites into the yolk batter gently.
  8. Mix remaining egg whites with the batter to form a smooth cake batter.
  9. Line a 28*28cm non-stick baking tray with baking paper. Pour in the batter, even out the surface, and pipe mayonnaise on top in a thin layer. Sprinkle with coconut flakes.
  10. Bake in a preheated oven at 160°C (320°F) for 28 minutes, adjust time and temperature according to your oven. Then cool on a rack, removing the baking paper around the edges.
  11. Flip the cake, peel off the bottom paper, cool for 3 minutes, and trim the edges. Spread a thin layer of mayonnaise evenly on top.
  12. Roll the cake and refrigerate for 30 minutes to set.
  13. Slice and serve.
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  • Calories: Moderate
  • Sugar: Moderate
  • Protein: High (from eggs)
  • Carbohydrates: Moderate
  • Fat: Moderate (from oil and mayonnaise)