Classic swiss roll recipe 鸡蛋卷

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RECIPE

Baking tray: 22x28cm/8.7x11 inch

▶Ingredients

• Eggs 3

• Oil ⅓ cup, 53 g

• Milk ¼ cup, 45 g

• Cake flour 68 g

• Vinegar ⅗ teaspoon，3g

• Sugar 42g

• Cream 200ml

• Sugar 2 tbsp

▶STEPs

1. Separate the egg yolk and whites

2. In a medium bowl, add in the egg yolk, oil and milk, whisk until combine

3. Sieve in the flour, whisk it up until no lumps, set aside...

4. Meringue: In another large bowl, whisk the egg whites and vinegar ( to help whipping up the eggs) with a mixer until bubbly, add in sugar in two-three portions, whip until soft peaks

5. Add some egg yolk batter to the meringue, whisk it up

6. Add in all batter into the meringue whisk until all combine

7. Pour the fluffy batter onto the baking tray lined with parchment paper.

8. Smoothen the surface of the batter, drop the tray to let batter evenly distributed

9. Bake in a preheated oven at 160°c (320°f) for 28-29min

10. After the cake is baked, cool down in a wire rack about 5 min (until the cake is not too hot to touch)

11. Cover parchment paper on the top of the cake, then flip the cake over, peel out the bottom apartment paper facing the tray

12. If the edges are dry cut it off, while the cake is still warm slowly roll the cake ⅔ of it and put in a warmer place (in the oven)

13. Whip cream: #tips: put ur mixing bowl into the freezer for 15min before whipping the cream including the whisk attachments

14. Add in the whipping cream, whisk it up when bubbles appear slowly add in the sugar into parts, until stiff peaks, chill in the refrigerator

Time to assemble!

1. Unroll the cake gently

2. Add in the cream, smoothen out the cream with an offset spatula or any tools that can spread until the cream are all evenly distributed

3. *remember to leave some space at the edges so that the filling wouldn’t spill out

4. Slowly roll the cake up (don’t be nervous here, relax :)

5. Pop the swiss roll at the refrigerator for at least 2 hours or overnight (better), to shape it

6. Cut the cake into an equally round shape, and eat them (yum yum yum)

烤盘: 22x28厘米/8.7x11寸

▶做法

1. 把蛋黄和蛋白分，加入油和牛奶，搅拌均匀

2. 筛入面粉，拌匀

3. 在另一个大碗中，把蛋白中加入白醋(帮助打发)，搅拌到大泡泡出来后，

4. 分三次加糖，打到完全干性发发泡，就停止打(soft peaks)

5. 用刮刀翻拌法，分三次把蛋白加进蛋黄面糊中

6. 将面糊倒入烤盘上

7. 放入预热好的烤箱160°c 或320°f 华氏度 烤 28-29分钟

8. 蛋糕烤好后，把蛋糕放凉大概 5分钟（直到蛋糕不太热手为止）

9. 把一个足够大的纸盖住它，翻面

10. 如果四边有点干的话，把它切掉，现在蛋糕还有点热，慢慢地把蛋糕卷起来（卷到⅔就可以了），冰箱冷藏至少20分钟

11. 加入重奶油，打至 气泡出现了，慢慢放入糖打到(stiff peaks)就好了, 在冰箱冷藏一会

12. 从冰箱拿出蛋糕，轻轻把蛋糕卷开

13. 抹上奶油，用平口刮刀或任何工具可抹平奶油，直到蛋糕面均匀涂上 *记得边边抹薄一点留一些余地

14. 慢慢把蛋糕卷起来，（别慌张,放松：）

15. 把蛋糕卷放入冰箱2小时，让它定型

请享用！😋

ENJOY!