(롤케이크 기본) 스위스 롤케이크 만들기, 젤리 롤 케이크 만들기, 기본 롤케이크 만들기, swiss roll cake [홈베이킹], 쿠킹씨 cooking see
(롤케이크 기본) 스위스 롤케이크 만들기, 젤리 롤 케이크 만들기, 기본 롤케이크 만들기, swiss roll cake [홈베이킹], 쿠킹씨 cooking see is a medium Korean recipe that serves 8. 180 calories per serving. Recipe by 쿠킹씨 Cooking See on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $2.17 total, $0.27 per serving
Ingredients
- 5 pieces Egg Yolks (separated from whites, room temperature)
- 5 pieces Egg Whites (room temperature, ensure no yolk residue)
- 1 g Salt (fine sea salt)
- 50 g Granulated Sugar (for yolk mixture)
- 70 g Granulated Sugar (for meringue, divided into three portions)
- 90 g Cake Flour (sifted)
- 2 g Baking Powder (double‑acting)
- 50 g Milk (whole milk, room temperature)
- 50 g Vegetable Oil (neutral oil, room temperature)
- 30 g Fruit Jam or Honey (for filling; honey can be used instead of jam)
- 1 sheet Parchment Paper (to line baking pan)
Instructions
Separate Eggs
Separate the five eggs into yolks and whites, placing each in a clean bowl. Keep both bowls at room temperature.
Time: PT5M
Whisk Yolks
Add 50 g sugar and 1 g salt to the yolks. Beat with the mixer on high speed until the mixture becomes light, foamy, and noticeably increased in volume.
Time: PT5M
Make Meringue
In the second bowl, start beating the 5 egg whites. Gradually add the 70 g sugar in three equal portions while continuing to beat until stiff, glossy peaks form.
Time: PT8M
Sift Dry Ingredients
Sift the cake flour and baking powder together through a fine mesh sieve into a small bowl.
Time: PT2M
Combine Wet Base
Add the sifted flour mixture to the yolk‑sugar mixture. Then stir in 50 g milk and 50 g vegetable oil. Mix until no dry flour is visible.
Time: PT5M
Fold Meringue
Spoon a small amount of the batter into the meringue to lighten it, then gently fold the remaining meringue into the batter in two additions using a silicone spatula. Stop when just combined.
Time: PT5M
Prepare Pan and Transfer Batter
Line the rectangular baking pan with parchment paper. Pour the batter in, smooth the top, and tap the pan firmly on the countertop to release any large bubbles.
Time: PT3M
Bake the Sponge
Place the pan in a pre‑heated oven at 170 °C (338 °F) and bake for 30 minutes.
Time: PT30M
Temperature: 170°C
Remove Parchment
Immediately lift the parchment paper off the hot cake and set the cake on a cooling rack.
Time: PT2M
Make the Hinge Cut
When the cake is still warm, cut diagonally across the middle about 3 mm deep, leaving the two halves attached at one edge.
Time: PT5M
Add Filling
Spread the fruit jam or honey evenly over the exposed surface of the cake.
Time: PT3M
Roll the Cake
Starting from the cut edge, gently roll the cake tightly, using the parchment paper to help guide it. Seal the roll by pressing the seam lightly.
Time: PT5M
Chill
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 180
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains gluten, Contains eggs
Allergens: Eggs, Wheat, Milk, Honey (if used)
Ingredient Substitutions
- Instead of Salt: Kosher salt (use 1.5g)
- Instead of Granulated Sugar: Caster sugar
- Instead of Granulated Sugar: Caster sugar
- Instead of Cake Flour: All-purpose flour (use 1.2× amount)
- Instead of Milk: Almond milk (may affect texture)
- Instead of Vegetable Oil: Canola oil, Melted butter (adds flavor)
- Instead of Fruit Jam or Honey: Preserves, Maple syrup
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Fine Mesh Sieve
- Silicone Spatula
- Rectangular Baking Pan (≈20×30 cm)
- Oven
- Sharp Knife
- Cooling Rack (optional)
- Refrigerator
- Parchment Paper
Critical Steps — Do Not Skip
- Separating eggs without contaminating whites
- Whipping yolk mixture to a light, foamy texture
- Beating egg whites to stiff, glossy peaks
- Folding meringue gently to retain air
- Baking at the correct temperature for the proper time
- Removing parchment paper immediately to avoid wrinkles
- Rolling the cake tightly while still warm
Chef Tips from the Video
- Sift the flour and baking powder together twice for an ultra‑light texture.
- Use room‑temperature eggs; they whip up faster and give more volume.
- If you prefer a sweeter roll, add a thin layer of jam on both sides before the final roll.
Troubleshooting
Meringue collapses after folding.
Make sure the egg whites are completely dry and the bowl is spotless; fold gently and stop as soon as the batter is uniform.
Cake is dense or does not rise.
Do not over‑mix the batter after adding flour, and ensure the oven is fully pre‑heated to 170 °C.
Surface wrinkles after cooling.
Remove the parchment paper immediately after baking while the cake is still warm.
Storage
Refrigerator: Wrap tightly in plastic and keep for up to 3 days.
Freezer: Freeze wrapped cake for up to 1 month; thaw in refrigerator before serving.
Room temperature: Best consumed within 4 hours of slicing; otherwise keep refrigerated.
Make-Ahead Tips
- Bake the sponge a day ahead and store it wrapped at room temperature.
- Jam or honey filling can be prepared in advance.
- After chilling, the roll can be sliced and served directly.
Frequently Asked Questions
What is the cultural significance and history of Swiss Roll Cake in Korean cuisine?
Swiss Roll Cake, originally a European sponge roll, became popular in Korea during the 1970s as a light, tea‑time dessert. Korean bakeries adapted it with local fillings like honey, red bean paste, or fruit jam, making it a staple for birthdays and celebrations.
What are the traditional regional variations of Swiss Roll Cake in Korean baking?
In Korea, the classic Swiss roll is often filled with sweet red bean paste in the south, while the north favors fresh fruit jam or honey. Some modern versions use matcha or chocolate mousse for a contemporary twist.
How is Swiss Roll Cake traditionally served in Korean households?
Swiss Roll Cake is typically sliced into 2‑inch thick pieces and served chilled alongside tea or coffee. It is also a common addition to dessert platters at holidays such as Chuseok and Seollal.
What occasions or celebrations is Swiss Roll Cake traditionally associated with in Korean culture?
Swiss Roll Cake is popular at birthdays, school graduations, and family gatherings. Its elegant spiral shape makes it a favored choice for dessert tables at weddings and corporate events in Korea.
What makes Swiss Roll Cake special or unique in Korean dessert cuisine?
The cake’s light, airy sponge combined with a sweet, often honey‑based filling creates a delicate texture that contrasts with richer Korean desserts like rice cakes. Its simplicity and visual appeal set it apart as a modern classic.
What are the most common mistakes to avoid when making Swiss Roll Cake at home?
Common errors include over‑beating the egg whites, over‑mixing the batter after adding flour, and removing the parchment paper too late, which causes surface wrinkles. Following the folding technique and immediate parchment removal prevents these issues.
Why does this Swiss Roll Cake recipe use a separate yolk‑sugar mixture instead of mixing all eggs together?
Separating yolks and whites allows the yolk‑sugar mixture to become light and foamy while the whites are beaten to a stiff meringue. This dual‑air incorporation gives the sponge its characteristic height and softness.
Can I make Swiss Roll Cake ahead of time and how should I store it?
Yes, you can bake the sponge a day ahead, wrap it tightly in plastic, and keep it at room temperature. After filling and rolling, refrigerate the cake for at least one hour; it will keep well for up to three days.
What texture and appearance should I look for when the Swiss Roll Cake is done baking?
The cake should be lightly golden on top, spring back when gently pressed, and feel firm yet springy to the touch. A clean, even surface indicates it’s fully baked and ready for rolling.
How do I know when the Swiss Roll Cake is fully rolled and set?
After rolling, the cake should hold its shape without cracking. Chill it for at least one hour; when you slice it, the spiral layers should be distinct and the filling evenly distributed.
What does the YouTube channel 쿠킹씨 Cooking See specialize in?
The YouTube channel 쿠킹씨 Cooking See focuses on easy-to-follow Korean home cooking tutorials, often highlighting classic desserts, quick meals, and practical kitchen tips for everyday cooks.
How does the YouTube channel 쿠킹씨 Cooking See's approach to Korean dessert cooking differ from other Korean cooking channels?
쿠킹씨 Cooking See emphasizes minimal ingredient lists, clear visual steps, and time‑saving techniques, making traditional Korean desserts like Swiss Roll Cake accessible to beginners, whereas many other channels use more elaborate methods or specialty ingredients.
Last updated: August 21, 2026
