【基础原味蛋糕卷】完美毛巾面蛋糕卷是怎么做到的？Perfect Swiss Roll Cake

基础蛋糕卷
材料:

35g 油
60g 水
70g 低筋面粉
4个蛋黄

5个蛋白
1小匙柠檬汁
70g 细沙糖

先预热烤箱160或165C摄氏度。烤箱底层放一个烤盘用于阻隔底火避免底部烤干或上色过深。

1)在大碗里加入35g油(无味植物油)60g水，搅拌尽量让油水融合，筛入70g低筋面粉继续拌成糊状，再加入4个蛋黄拌顺滑，可以用刮刀把颗粒状的面糊压细腻。面糊呈比较稀的状态。
2) 5个蛋白加入1小匙柠檬汁开始打发，可以用电动打蛋器或厨师机。用中高速打到出现粗泡时，边打边慢慢的加入细砂糖，加完糖之后用高速打到有纹路。最后用中低速(我的厨师机是4档)打1分钟左右，让蛋白细腻稳定。蛋白糊呈湿性发泡，软勾状。
3) 取1/3的蛋白糊加入到蛋黄糊里，推拌或翻拌的手法把面糊混合。再加入剩余蛋白糊，全部翻拌混合均匀。
4)28×28cm的烤盘，垫一层油布。把蛋糕糊铺满模具，入预热好的烤箱烘烤25分钟左右。最后几分钟可以移到上层将表皮烤金黄，可以避免冷却后蛋糕掉皮。
5)出炉后脱模，在蛋糕表面盖一张油布或油纸来放凉。避免风干。

奶油夹心:
150g 淡奶油
15g 糖
用电动打蛋器或厨师机打发淡奶油，要打发到挺立不软塌的状态。

蛋糕下面垫一张油纸。
蛋糕尾部的一端，切一个斜面方便收尾。
把奶油涂抹在蛋糕上，将蛋糕卷起(具体参看视频手法哦)冷藏半小时到一小时定型。再切片即可。

Basic Cake Roll
ingredients:

35g oil
60g water
70g low-gluten flour / cake flour
4 egg yolks

5 egg whites
1 tsp lemon juice
70g caster sugar

First preheat the oven to 160 or 165C degrees Celsius(325F). Place a baking tray on the bottom of the oven to block the bottom heat to avoid drying out or overly browning on the bottom of the cake.

1) Add 35g oil (unflavored vegetable oil) and 60g water in a large bowl, stir as much as possible to let the oil and water merge, sieve in 70g cake flour and continue to mix into a paste, then add 4 egg yolks and mix smoothly. The batter is relatively thin.
2) Add 5 egg whites to 1 teaspoon of lemon juice and start whisking. You can use an electric whisk or a kitchenaid. Use medium and high speed to beat until thick bubbles appear, slowly add fine sugar while beating, after adding sugar, use high speed to beat until there are lines. Finally, beat at medium low speed (my kitchenaid is in gear 4) for about 1 minute to make the egg whites delicate and stable. The Meringue is soft peaks and soft hook-like.
3) Take 1/3 of the meringue and add it to the egg yolk batter, and fold them mix evenly. Then add the remaining meringue, fold and mix well.
4) 28×28cm baking pan, lined with a layer of Teflon Sheet. Spread the cake batter evenly in the pan and bake for about 25 minutes in the preheated oven. In the last few minutes, you can move it to the upper layer to bake the cake skin golden, which can prevent the cake skin from peeling off after cooling.
5) Remove the mold after baking, cover the surface of the cake with a piece of Teflon Sheet or parchment paper to let it cool. Avoid the cake from drying.

Whipped Cream filling:
150g whipping cream
15g sugar
Whip the whipped cream until it stands upright and does not collapse.

Put a piece of parchment paper under the cake.
At the end of the cake, cut a bevel for finishing.
Spread the whipped cream on the cake, roll up the cake (see the video for details) and refrigerate for half an hour to an hour to set. Just slice it and enjoy 😉