Swiss Roll Cake 瑞士卷蛋糕

Ingrediënten

Slightly more ver:

鸡蛋6个

玉米油50g

牛奶68g

低粉80g

糖60g

^should make 1 tray.

Slightly less ver:

鸡蛋5个 (带壳60g/个）

低粉65g

牛奶55g

油40g

糖50g

柠檬汁2.3滴

Cream: ~400mL for 1 roll, added about 30g sugar (to taste)

Fruits: strawberries, mango, kiwi or grape

Instructies

1⃣️取5个鸡蛋，蛋清蛋黄分离，蛋清放入冰箱冷冻，冻至冰渣状

2⃣️油.粉混合至无干粉，加入牛奶搅拌均匀，最后加入蛋黄，搅拌均匀，蛋黄糊部分就制作完成啦 （做完蛋黄糊160度预热烤箱10分钟）

3⃣️蛋清放急冻会有层冰沙，高速打发至大弯钩后再把蛋白霜用刮刀把边边的刮下来继续低速打发2分钟这样（呈现光泽细腻状）

4⃣️取1/3蛋白霜到蛋黄糊里，用蛋抽搅拌均匀（蛋抽往上挑的方法）接着把蛋黄糊倒入剩余的蛋白霜里，继续搅拌均匀，倒入28*28的模具里

5⃣️烤箱提前预热 上火160下火160 30分钟

6️⃣烤好后提起油布两边放到晾网上放凉后再脱掉油布（不放奶油的可以直接卷，卷好后放冰箱冷冻30分钟定型再切）

7️⃣300g奶油➕10g糖开3档打发至硬挺状态

8️⃣抹在1/3处，借助擀面杖辅助，提起前面部分轻轻按压包裹着奶油部分，一毂辘滚过去，在用尺子往里头挤挤，送去冰箱冷冻30分钟定型再切块

Notities

If putting fruit: align parallel to long edge (when rolling, should be same direction as side being rolled). E.g. line up whole strauberries, mango strips etc.

Remove backing from cake and start rolling while it's still slightly warm (or may stick/crack)

08/11/2025 I tried making this (used 11 eggs i.e. both above ratios and made 1 giant batch to split across 2 pans.)

It's just shy of enough for 2 large rectangular pans and they came out a bit crispy around the edges after baking at 150 for 30 mins. (cooking time for this amount is probs closer to ~23 mins with 2 min top browning)

After assembly, chilling in fridge overnight helps a bit with (lack of) moistness issue (make sure either wrapped in baking paper or plastic wrap)