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Hurricane Swiss Cake Roll I Delicious and looks good, you can make it with your hands

Hurricane Swiss Cake Roll I Delicious and looks good, you can make it with your hands

This cake is a Swiss Roll, with a twist. The twist is that it has chocolate and cream cheese in the middle. The recipe for this cake is very easy to follow and the ingredients are not hard to find. All you need to do is mix together some eggs, sugar, vanilla extract, and flour until they are smooth. Then add in some cocoa powder and melted butter before pouring it into a greased baking pan.

Prep Time


4 people
Prep Time

Prep Time

30 min
Cook Time

Cook Time

45 min


Total Time
Total Time
75 min
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baking pan

baking sheet

small mixing bowl




10 grams of cocoa powder, 20 grams of hot water, 65 grams of corn oil, 65g milk, 75g low flour, 5 eggs, 65g caster sugar


I finally made the whirlwind cake roll that I had been thinking of making, which can be said to be the most beautiful dessert in the cake roll. In fact, it is similar to ordinary cake rolls, except that there are two more steps, and there is no cream in the middle, so it is easier to roll, and friends who are interested can try it!

After taking the photo, the children have all finished the cake in 5 minutes, next time I will try to make matcha and red velvet flavors. The look is still quite nice although the cake skin fell off.


10 grams of cocoa powder, 20 grams of hot water, 65 grams of corn oil,

65g milk, 75g low gluten flour, 5 eggs, 65g caster sugar




✅ Line a baking pan with tarpaulin or baking paper. Separate the eggs, put the yolks into a small bowl, beat the egg whites into a mixing bowl, and place in the refrigerator.

✅ Pour hot water into the cocoa powder, stir well and let it cool for later use

✅ In a clean pot, add corn oil and milk to emulsify and mix evenly

✅ Sift and add low flour, use egg stroke Z-shape technique to mix until there is no dry flour.


✅ Pour the egg yolk into the batter, and mix again in the same way

✅Then preheat the oven to 310 degrees.

✅ Take out the egg whites from the refrigerator, add caster sugar in 3 batches, beat until medium-dry foam, and lift the whisk until there is a big hook

✅ Then mix the batter, first scoop 1/3 of the meringue and the egg yolk paste and mix well, then pour into the remaining egg whites, stir and mix well

✅ Divide 170 grams of cake batter into another pot, pour the remaining cake batter into the baking pan, and spread it out.

✅ Add the cocoa batter that was mixed at the beginning to 170 grams of cake batter, mix well, put it into a piping bag, then squeeze the cocoa batter on top of the original cake batter, and flatten it again.

✅ Insert your index finger into the cake batter at 45 degrees, and draw 6-7 back and forth horizontally and vertically in the baking pan, making sure that your fingers can touch the bottom of the baking pan each time you draw. Then gently shake it flat and put it in the oven for about 30-35 minutes.

✅ Immediately after the cake comes out of the oven, take it out and put it on a cooling rack to cool. After about 10 minutes, put a long piece of baking paper on the cake, turn it upside down and tear off the bottom paper. Wait for the cake to cool from warm, roll it and set it for half an hour before slicing and enjoying.


Because there is no cream, be sure to roll tightly. No need to refrigerate to set.

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