Souffle Pancake Swiss Roll

Was at our usual haunt yesterday morning, at a local Kopitiam. One of the regular patrons and now one of our kopitiam friends asked – where is the cake? – as they know that I enjoy baking.

Decided to use the Japanese Souffle Pancake recipe with adjustments, to make it into a Swiss Roll, which is a popular snack in Singapore, using my homemade Cranberry Sauce / Jam as a filling.

I have been told to bring more the next time around as it was not enough for 6 persons!

Ingredients: makes a 13″ long roll

1/2 cup plain flour

1 teaspoon baking powder

3 tablespoon fine sugar

3 eggs

1 teaspoon vanilla essence

pinch of salt

Cranberry Sauce / Jam (homemade or store bought)


  • Separate the egg yolks and whites into 2 separate mixing bowls.
  • Add the sugar, vanilla essence to the egg yolks. Whisk till light and fluffy.
  • Sieve the flour, baking powder & salt into the egg yolk and mix it.
  • Grease a 9″x 13″ pan and line with baking paper / parchment paper.
  • Whisk the egg whites until it is stiff.
  • Fold in 1/3 of the egg whites into the egg yolk mixture.
  • Fold in the balance of the egg whites and mix till you can’t see any of the whites.
  • Bake for 10 minutes in preheated oven of 180ºC (375ºF)/
  • Prepare a clean tea towel. Sprinkle some sugar on the tea towel.
  • Remove the cake from the baking pan, removing the paper slowly.
  • Place cake onto the sugared tea towel and roll lengthwise into a sausage. Leave for 5-10 minutes to allow the cake to take the shape of a sausage.
  • Unroll. Spread jam onto the cake leaving about 1cm from edge (length) of cake.
  • Re-roll the cake into a sausage and slice about 1″ (2.5cm) thick rolls & serve.

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