Cartoon Swiss Roll

I’m finally back! So sorry for the lack of updates, was busy with exams all the way till end of may & lazing around till i realized i had too many backdated blog posts :/

Presenting to all: Cartoon Swiss Roll! This is probably one of the cutest bakes i have done. Definitely not the most difficult, but indeed time consuming to get the details on. For those who are going to try the recipe, please make an effort to read thru the whole recipe & instructions before attempting. There are multiple steps and batter, so kindly take note.

This recipe sure produces a soft, light and fluffy swiss roll. As for the cocoa powder, i used valrhona cocoa powder which cuts down the sweetness of the roll, just like how my family & i like it  🙂 The recipe that i’m providing is suitable for any design that you would like to bake. If you would like a plain roll instead of choco, just omit the cocoa powder.

bear swiss rollBeary swiss roll!



Egg Yolk Batter

  • 3 Egg Yolks
  • 35g Castor Sugar
  • 60ml Water
  • 40ml Corn Oil/Vegetable Oil
  • 70g Cake Flour
  • 1/2 tsp Vanilla Extract
  • 10g cocoa powder ( I used valrhona)

Pattern Batter

  • 20g Egg White
  • 2 tsp Castor Sugar
  • 1 tsp Cake Flour
  • 2 tbsp of egg yolk batter

Egg White Batter

  • 3 Egg Whites
  • 50g Castor Sugar
  • 1/4 tsp cream of tartar

Sugar Syrup (i omit this)

  • 10g Granulated Sugar (castor sugar works fine too)
  • 20ml Hot Water
  • ½ TBSP Orange Cointreau/ rum (Optional)

Whipped Cream Filling

  • 150ml Non-dairy Whipping Cream
  • 15g Castor Sugar
  • Fruits of own preference


  1. Preheat oven @ 170 °C
  2. Line baking sheet & grease the baking paper
  3. Egg Yolk Batter
  • Using a cake mixer, beat the egg yolks & sugar till light & pale
  • Add water, oil & vanilla extract
  • Sift in cake flour and continue whisking till batters thickens

4. Prepare 2 small bowl & fill them each with 2 tbsp of batter from step (3)

5. Pattern Batter

  • Using a cake mixer, whisk egg white till foamy, gradually adding 2 tsp sugar & whisk till stiff peak
  • Divide meringue into 2 portions & add into batter in step (4) followed by 1/2 tsp cake flour EACH and mix well.
  • Colour batter according to design & pipe desired design
  • Bake in a preheated oven at 170 °C for about 1 min and remove from oven
  • *** Sift cocoa powder into remaining egg yolk batter

6. Meringue

  • Whisk 3 egg whites and 1/4 tsp cream of tartar till foamy, gradually adding sugar and continue whisking till stiff peak

7. Fold in meringue into egg yolk batter (step 3)
8. Pour batter onto baked pattern, smoothing the batter with a spatula and gently bang baking sheet
9. Bake @ 170°C for 14 mins

10. Cool Swiss roll

11. Sugar syrup-

  • Stir in granulated sugar in hot water till sugar melts & leave to cool
  • Brush cake with sugar syrup

12. Whipped Cream Filling-

  • Whip cream with sugar till stiff peak
  • Spread whipped cream onto swiss roll, excluding 3cm on the top
  • Arrange fruits & roll

cut out i filled my swiss roll with whipped cream and banana. You really could do any combination with it. The possibilities are endless 😛

swiss rollTo draw the eyes, and mouth, just add a little cocoa powder to hot water and form a thick paste. i just eye balled it.

Have fun trying out this recipe. i’m sure everyone will love it!

Happy Baking! 😀


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