I remember the first time I tried a swiss roll cake. It was from 99 Ranch Market and I honestly thought it was the best thing. But, making your own is definitely the way to go. Here’s my Red Bean Hurricane Swiss Roll.
When I first tried making this cake, I couldn’t really justify the time and effort that went into it. Why not just buy one? They were just as good, right?
Nope. Gradually, the cakes I made became fluffier, the filling smoother, the flavors more balanced. I realized that roll cakes don’t need to be packed full of sugar or bad ingredients. They really only need flour, sugar, eggs, milk, and oil. Store bought cakes definitely use more than that.
So, I guess my point is that despite needing a bit more time than just going to store and picking a cake out, baking your own is worth it.
The hurricane part of this recipe describes the chocolate/vanilla swirl pattern on the sponge. I explain how to do this below, but it’s a lot easier than it looks! If you don’t like chocolate (what!?) or just don’t have cocoa powder, feel free to use matcha, ube, black sesame, etc.
This recipe relies a lot on egg whites whipped to stiff peaks. I used my stand mixer (a hand mixer works well too). If you do this by hand, my gosh do I praise you. Just know that whipping egg whites by hand takes lots of muscle and lots of time. If you are down, go for it!
Another key thing to this recipe is weighing the ingredients. Since this cake is so light and delicate, the dry to wet ratio needs to be pretty exact. The best way to ensure this is by using a kitchen scale. If you don’t have one, Google the ratios by the ingredient because everything weighs differently.
For the filling, I made my own red bean paste and added 1 tbsp of pure maple syrup to thin it out a bit. You could buy this from the store as well, although store-bought ones tend to be way too sweet.
I think those are all my notes. Let’s get baking!
5 Word Summary
If you like sponge cakes, check these out:
Red Bean Hurricane Swiss Roll
This extremely fluffy and light cake is stunning and impressive. This cake is also dairy-free.
- 5 large egg yolks
- 30 g vegetable oil 1
- 50 g non dairy milk 2
- 20 g granulated sugar 3
- 1 tsp vanilla extract
- 80 g cake flour (72 g all purpose flour + 8 g cornstarch)
- 5 large egg whites
- 60 g granulated sugar 3
- 2 tbsp cocoa powder 4
- 1 1/2 cups red bean paste (prepare this before hand)
Line a 9x11 or 8x12 pan with parchment paper. Make sure there is some overhang so that the cake is easy to lift out after it's done baking.
In a large bowl, combine the egg yolks, oil, milk, vanilla extract, and sugar. Whisk until homogeneous.
In the large bowl of an electric mixer or another large bowl, whip the egg whites until foamy. Then start to add the granulated sugar 1 tbsp at a time. Whip until stiff peaks. If you are doing this by hand, this will take awhile. For stand or hand mixers, this will take about 5-8 minutes.
In the meantime, sift the flour into the egg yolks and mix to form a smooth batter.
Fold the egg whites a quarter at a time, making sure not to knock a lot of air out.
Spread half the batter into your prepared pan. Add the cocoa powder into the remaining half, fold it in, and then pour that over the plain batter. Spread evenly.
Run the back of a spoon or a spatula through the batter in tight horizontal lines and then vertical lines without lifting the spoon/spatula up. This is what gives the cake the cool spiral look.
Bake at 365 degrees F for 16 minutes or until you tap the center and it springs back.
Immediately after it is done baking, flip the cake out onto another piece of parchment paper or a kitchen towel dusted with powdered sugar. Roll the cake up along the long side and allow to cool slightly.
Once you can handle it with your bare hands, unravel the cake slightly (not all the way because that will tear the cake) and add the red bean paste into the center. Roll the cake back up around the filling and allow to cool completely in the fridge. Enjoy!
- You can also use avocado, canola, corn, coconut, or light olive. The last two will change the flavor profile of the cake though.
- I used soy milk but almond, cashew, coconut, cows, etc. will all work.
- I used organic cane sugar but any fine granulated sugar will work (not brown sugar but also not powdered/icing sugar)
- If you want a different color spiral, you could replace the cocoa powder with ube powder, matcha powder, black sesame powder, or even turmeric. If you use turmeric, only add 1/2 to 1 tsp.