A colleague, K, mentioned to me yesterday that she’s been looking forward to me bringing a swiss roll to office since she went with me to B-I-Y, where I bought the Wilton jelly pan.  But she’s waited for three weeks, and still, nothing.  “When are you going to bring that swiss roll?” she asked.  I told her it would be my first swiss roll, and I don’t function well under the pressure of expectations.  But still, I would try, just don’t expect anything too fancy.

So I told E that I was on a mission and couldn’t meet him for dinner, and then headed straight home from work and got to work.  I found this recipe for Moo Moo Japanese swiss roll from Dairy & Cream and decided it would be a uber-cool if my first-ever swiss roll is a bovine-inspired one.  And so I did!

I got some pretty good feedback from the colleagues.  Many of them loved the mild vanilla scent of the creme chantilly filling, as well as the airy fluffiness of the sponge.  The cute cow prints also earned a few compliments before anyone even bit into the cake.  I heard loads of superlatives today, one even written for posterity!

Do this for a party, or a friend that needs a bit of cheering up.  You’ll get a few smiles, I promise.  I hope you have fun with this too!

Print Recipe
Moo Moo Roll
A swiss roll that's fun for the whole family!
Course Baked Goods
Cuisine Snacks
Prep Time 30 mins
Cook Time 25 mins
Servings
1 28 cm swiss roll
Ingredients
For the Sponge Cake (Egg Yolk Batter)
  • 65 g pastry flour I make my own - 40g of cake flour with 25g of all-purpose flour
  • 1 large egg
  • 50 ml milk
  • 25 g vegetable oil
  • 15 g caster sugar *reduced sugar, please see Notes
  • Dutch processed cocoa powder start with 1 tsp and adjust till desired shade
For the Sponge Cake (Egg White Batter / Meringue)
  • 120 g egg whites
  • 30 g caster sugar *reduced sugar, please see Notes
For the Creme Chantilly
  • 150 g whipping cream
  • 10 g icing sugar
  • 1 teaspoon vanilla extract
Course Baked Goods
Cuisine Snacks
Prep Time 30 mins
Cook Time 25 mins
Servings
1 28 cm swiss roll
Ingredients
For the Sponge Cake (Egg Yolk Batter)
  • 65 g pastry flour I make my own - 40g of cake flour with 25g of all-purpose flour
  • 1 large egg
  • 50 ml milk
  • 25 g vegetable oil
  • 15 g caster sugar *reduced sugar, please see Notes
  • Dutch processed cocoa powder start with 1 tsp and adjust till desired shade
For the Sponge Cake (Egg White Batter / Meringue)
  • 120 g egg whites
  • 30 g caster sugar *reduced sugar, please see Notes
For the Creme Chantilly
  • 150 g whipping cream
  • 10 g icing sugar
  • 1 teaspoon vanilla extract
Instructions
For the Sponge Cake
  1. Line a 28 cm baking tray with parchment paper. Preheat oven to 200°C.
  2. Mix measured-out oil, milk, one whole egg and 20g of sugar in a large mixing bowl and whisk till well-combined.
  3. Sift pastry flour into the above mixture. Use a whisk to gently mix into the top layer of the oil-yolk-milk mixture. Exchange the whisk for a spatula and then fold gently, scraping down the bottom till combined and there are no more lumps. Please do not over-mix. Set aside.
  4. Now, we prepare the egg white batter, or meringue by beating egg whites with a spoonful of the sugar at medium speed until soft peaks. Then add the remaining sugar and beat at high speed until stiff peaks are formed.
  5. Add a scoop of the meringue mix into the oil-yolk-milk mixture and stir gently till mixed. Then fold remaining meringue into the oil-yolk-milk mixture gently until combined, and no more streaks of yellow remain. Please do not over-mix. The resulting batter should still be voluminous and fluffy.
  6. Remove about a cupful of the batter into a separate bowl and sift the cocoa powder, one teaspoon at a time until desired shade of brown is reached. Transfer to a piping bag.
  7. Pipe cocoa batter into the lined baking tin to make cow spots. Then place the tin into the oven at 200°C for about 2-3 minutes. Remove baking tin from oven and lower the heat to 180°C.
  8. Pour the white / yellow batter into the tin, over the cooked brown spots, using an offset spatula to even out the batter so the surface is quite flat. Now place the baking tin into the oven and allow to bake for 15-18 minutes. The cake is ready when it springs back after you poke it.
  9. Wait a few minutes, then remove the sponge from the pan. Place the top side down on a fresh piece of parchment paper, then invert it onto a wire rack to cool, original baking parchment side down. You can remove the fresh parchment. Allow to cool to room temperature.
For the Creme Chantilly
  1. Chill the whisk and mixing bowl that will be used to prepare the creme chantilly. Do not remove the whipping cream from the fridge until you are ready to whip. This step is important. Cream is sensitive to temperature, and it must be cold when it's being whipped to cream.
  2. After 15 minutes of chilling, remove the whisk and mixing bowl from the fridge. Take out the whipping cream and pour into the mixing bowl.
  3. [ * I recommend using a stand mixer or a high speed hand-held whisk for this step. ] Pour in the icing sugar and vanilla and start to whip the cream at high speed until stiff peaks form. Then store in the fridge until you are ready to use the cream.
Assembling the Roll
  1. Spread a layer of the creme chantilly onto the unlined side of the sponge, leaving a 1-inch border at the sides. This should be spread on the side that was on top in the oven, the side without the cow prints. Then using the parchment paper, roll up the sponge into a roll, making sure not to roll the parchment into the cake. The seam, where the cake ends, should be at the bottom. Chill in the fridge immediately for at least 15 minutes.
  2. Slice off both ends of the swiss roll and serve. When not consuming, please keep it in the fridge.
Recipe Notes

This recipe is adapted from Dairy & Cream's Moo Moo Japanese swiss roll.

This is a reduced-sugar recipe, cos while I love desserts, I'm not so enamoured of cloyingly sweet treats.  The people I bake for are also similarly inclined.  So if you're baking for a sweet tooth, please refer to the original recipe linked above for the original quantity of sweeteners to use.

The above recipe is based on 1 prepared portion of the original recipe.