Swiss Roll with Whipping Cream and Strawberry

I fall in love with this cake roll, or you can call it swiss roll. It’s not too sweet, and it’s not too hard to make, and you can cut it into bite size so you won’t feel too guilty when serving and eating.


cake: 4 eggs (room temperature), 3/4 cup cake flour, 3/4 cup sugar, 50g vegetable oil, 1.5 teaspoon baking powder.

ingredients for rolling cake: sugar powder

topping: whipping cream, strawberry.



1. Preheat oven to 375°F.

2. Lightly grease the 11×17 baking pan with baking spray, then line parchment paper at the bottom of the baking pan, make sure the parchment paper is big enough to cover all the sidewalls. Cut the four corners and fold neatly so the parchment paper would fit the pan.


3. In a large mixing bowl, beat the egg whites with 1/2 cup of sugar on high speed until stiff peaks form.

4. In another mixing bowl, combine the egg yolks, remaining sugar. Beat on high speed until light and fluffy.

5. Sift the flour, then mix with baking powder. Pour the flour mixture into egg yolk mixture, beat on low speed to mix well.

6. Pour vegetable oil into the mixture, and mix well.

7. Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain.

8. Pour the batter into the prepared baking pan and smooth into an even layer. Then put into oven to bake until golden brown, about 12-15 minutes.


9. While cake is baking, lay out a clean smooth kitchen towel on countertop and dust with powdered sugar.

10. Right after the cake come out of the oven, Immediately flip the cake out onto the dusted kitchen towel and carefully peel off the parchment paper and discard. With a pair of scissors, trim the edge off the cake, then roll up the cake from long/short end with the towel into a tight log.

11. Keep the cake roll up until the cake compeletely cool off.


12. While cake is cooling, pour whipping cream into a mixing bowl, and start beating on low speed, increase the speed as the cream get thicker, until forming soft peaks. Scoop some cream out for topping, leave the rest for filling.

13. Chop some strawberry into small pieces, mix with whipping cream filling.

14. Slice strawberry into the shape you like for topping purposes.

15. After the cake cooled off, unroll the cake, Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, peeling the towel back off the cake as you roll.

16. Slice the rolled cake into the desired width, cover with whipping cream then sliced strawberry.

Pound Cake with Cream Cheese

It was over 10 years ago when I tried this cake for the first time. I fell in love with it right away. Luckly, that was not a sotre-bought cake. So I got the recipe from the person who backed it. Years after years, I baked it a lot times, and it is still my favorite pound cake, and my family and friends are in love with it, too. 

It is a eady making cake. I haven’t had any problem when baking this cake. 


12oz butter, 8oz cream cheese, 3 cups sugar, 3 cups cake flour, 7 eggs, 1.5 tsp vanilla. 

In the original recipe, there is only 4oz butter and 8oz margarine. I replaced all margarine with butter. 


1. Let butter, eggs and cream cheese sit in room temperature until butter and cream cheese get softened. 

2. Put butter, cream cheese, sugar and vanilla into mixing bowl, mix well with low speed. 

3. Add eggs and cake flour into mixing bowl, mix well with low speed.

eggs and cake flour need to seperated into 3 portions, add one portion each time, mix well, then add another portion.

Each portion of cake flour is 1 cup. Eggs should be 2, 3, then 2, 7 total. Add cake flour first, mix well, then eggs, then cake flour, then eggs, etc. 



4. When finish mix the last portion of eggs, beat with high speed for a couple of minutes. 

5. Oil a bundt pan with butter, pour cake mixture into oiled pan.

6. Set oven to 300°F, no need to preheat. Bake for about 1 hour or until cake is done. 

Chiffon Cake


Chiffon Cake


I’m not a big Chiffon Cake fun. It is so complicated, and so many steps to make and you can make mistakes. It’s really not my type of cake.

But I accidentally got myself a chiffon cake pan, so I decided to try it at least one time, so the cake pan won’t go completely waste.


5 egg yolk, 7 egg white, 80 gram flour, 20 + 10 gram corn starch, 40 + 60 gram sugar, 65ml cooking oil, 65ml milk, several drops lemon juice, a pinch salt.Chiffon Cake


1. Set everything to room temperature.

2. Mix flour and 20g corn starch, sift twice.

If you have cake flour, you can use 100g cake flour instead.Chiffon Cake

3. In a large mixing bowl, beat egg white, salt and lemon juice at low speed until you see big bubbles, then add 20g sugar, keep beating until smaller bubbles, add 40g sugar and 10g corn starch.

4. Speed up the beater, keep beating egg mixture until stiff.Chiffon Cake

5. In another mixing bowl, mix milk and 40g sugar until sugar melt completely.

6. Add cooking oil into milk mix, beat until they mix completely.

7. Add sifted flour into mix, beat until it mix until smooth.Chiffon Cake

8. Add egg yolk into flour mix, mix until smooth.

9. Preheat oven to 340ºF.

10. Pour 1/3 of the egg white mixture over egg yolk batter, folding in with rubber spatula.

Do not stir, but fold.Chiffon Cake

11. Pour the mixture over the rest egg white, folding in with rubber spatula until smooth.

Do not stir, but fold.

12. Pour batter into baking pan.Chiffon Cake

13. Bake for about 50 minutes or until done. Turn baking pan upside down immediately after
taking out of oven.

14. Take cake out of pan when it’s completely cool.

Chiffon Cake