The Cream Cheese Roll Cake Recipe (pan size: 21 x 31 cm)

The cake:
4 eggs
40g milk (3tbsp)
40g oil (3 tbsp)
1 tsp vanilla extract
65g cake flour (1/2 cup + 1 tbsp)

The cream cheese filling:
80g cream cheese (2/3 cup)
200ml heavy cream
30g sugar (2.5 tbsp)

My baking and camera equipments: https://www.amazon.com/shop/thythan

*** The oven temperature in the video is the inside oven temperature.

***Tips for making sponge cakes:
- Have all ingredients ready before starting
- Weigh the ingredients with a scale
- Figure out your oven, each oven is different
- Always pre heat the oven
- Use the oven thermometer
- Use room temperature eggs
- Fold the egg yolk and egg white mixture gently, don't over mix
- The best time to roll the cake is when it just cools down (about 30 minutes after baking)

Thank you and enjoy baking !!!