Mini Milky Swiss Roll

Mini Milky Swiss Roll

A light swiss roll packed with lots of cream. It only calls for a few ingredients so it can be made whenever you want.

Ingredients: 18 cm square pan

Egg whites
Cake flour
20 g
Granulated sugar
24 g
Vanilla oil
a small amount
Milky cream filling
Double cream
100 ml
Condensed milk
1.5 tablespoons
Skim milk
1 teaspoon
Vanilla extract
a few drops


1. Follow Steps 1-9 and 11 for the cake from Recipe ID: 1061168. Use an 18 x 18 cm square pan.
2. Combine the condensed milk, skim milk powder, and vanilla essence and mix well.
3. Add the condensed milk and whip until firm peaks form. (At the soft peaks stage, if you switch from using an electric mixer to a hand mixer, you shouldn't have a problem with over-mixing).
4. Spread the cream over the chilled cake as seen in the picture. From the bottom to the top: Bottom 2 cm should be spread thinly. The next 5-8 cm should be spread quite thickly. From there until the top part of the picture, gradually reduce the thickness of the cream until the last 2 cm is very thin. When rolling, you will roll from the bottom up.
5. Roll the cake very tightly (take care that the cream doesn't ooze out). Wrap with plastic wrap and chill in the refrigerator for at least one hour. Cut off each of the ends.
6. If some of the browned cake remains visible, peel it off little by little by pressing a tissue against it and pulling it off.
7. Even though it's a small cake, it's worth the wait.

Story Behind this Recipe

A variation on Snowy White Roll Cake (Recipe ID: 1061168).
There's about half the quantity of ingredients, so it's really easy to make.