Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

International Recipe : Mulberry Jam Swiss Roll


Swiss roll:

  • 5 egg whites
  • ¼ tsp cream of tartar
  • 100g castor sugar
  • 6 egg yolks
  • 1 tsp vanilla essence
  • 40g self-raising flour, sifted
  • 40g corn flour, sifted
  • ½ tsp baking powder, sifted
  • 30g corn oil

Mulberry jam:

  • 250g fresh mulberries
  • 110g sugar
  • 4 tbsp water
  • 2 tbsp brandy (optional)

For serving:

  • Whipped cream


  1. Grease 26cm x 32cm Swiss roll pan. Line the base with greaseproof paper. Preheat oven to 190 degrees C.
  2. In an electric mixer, whisk egg whites until foamy. Then add in ½ of the sugar and cream of tartar. Beat until form peaks form.
  3. In another clean bowl, whisk egg yolks and the rest of the sugar and vanilla essence till thick and creamy.
  4. Fold eggs white mixture into the egg yolk mixture with a hand whisk.
  5. Fold in sifted dry ingredients (self-raising flour, cornflour and baking powder) and corn oil until combined.
  6. Spread evenly into the pan.
  7. Bake at 190 degrees C in the middle rack for 10-12 minutes or till light brown and springy.
  8. Turn cake onto a clean greaseproof paper and towel. Peel off paper from cake.
  9. Spread mulberry jam evenly on the cake before gently rolling it.
  10. Serve with whipped cream if desired.
  11. To make the jam, wash the fresh mulberries and leave to drain in a colander.
  12. Using an electric blender, blend mulberries with water till fine.
  13. Sieve pureed mulberries to remove pulp.
  14. Cook the puree with sugar over love heat for 30 to 40 minutes.
  15. Set aide. Add in brandy if used, at this stage and leave to cool.

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.