Swiss roll is a kind of sponge cake, baked in the oven into a thin cake, with jam, cream and chopped flesh, rolled into a roll. In addition, mixed cocoa and coffee powder can be added to form a roll cake with a soft sponge texture.

The Swiss roll is rich in taste, with not only a fluffy cake body but also delicate cream wrapped in it. because the cake body and cream are roll shape, you can feel the delicacy of this dessert in one mouthful.

Innovative friends will also make Swiss rolls in various flavors, fruit Swiss rolls, cherry blossom Swiss rolls, chocolate Swiss rolls, etc., and you can also design different shapes on the cake.

The cream can also be changed into different flavors according to your preferences and the Swiss roll is also very simple.

1. Separate 3 egg whites, take 3 egg yolks,40 ml milk and 40 ml vegetable oil, and stir well.

2. Sift in 60 grams of low-gluten flour, stir well and set aside.

3. Take 3 egg whites, add a few drops of lemon juice or white vinegar, and begin to beat. Add 30 grams of white sugar in three times (coarse foam, medium bubble, fine soak three states and add white granulated sugar).

4. When you lift the blender, the egg whites are firm and the small hooks are fine.

5. First add the egg yolk paste to the egg yolk paste, cut with a scraper and mix well.

6. First add the egg yolk paste to the egg yolk paste, cut with a scraper and mix well.

7. Then add 1 protein paste, continue to mix well with a scraper, and finally pour in the remaining protein paste and mix well with a scraper.

8. Pour into the prepared baking pan, spread the batter, lift and shake 2 times to shake off the bubbles.

9. Preheat the oven to 160 ℃ in advance and bake for 25-30 minutes.

10. After baking, cool for about 15 minutes, when it feels a little bit warm, turn it over and remove the oil paper at the bottom.

11. Cut neatly around the sides, roll it up with oil paper, and put it in the refrigerator for about 15 minutes to shape it, it will be better to roll it later.

12.140 grams of light cream,20 grams of sugar, whisk until hard foaming.

13. Take out the body of the cake, evenly spread the whipped cream, roll it up and press it, put it in the refrigerator and refrigerate for 2-3 hours.

There are also some precautions.

1. When dispelling protein cream, it should not be too hard, it should be delicate and stable, you can try to get rid of it quickly first, and finally pass 2 minutes in slow gear, so that it can be sent everywhere so that the foam of protein cream can be stable.

2. When the egg white paste is added to the egg yolk paste, the action should be fast and light, cut into the middle of the scraper and then quickly turn it out, and quickly mix well to avoid defoaming.

3. The cake roll must be rolled after it is cooled, or it will melt the cream.

4. Cut the knife of the cake roll, scald it with hot water, dry it and then cut it, dry and cut each knife, otherwise, it will be stained with cream and will not look good.