一直都很喜欢那种圆圆胖胖的瑞士蛋糕卷。瑞士蛋糕卷看似简单，但是要做得完美却不容易。柔软的蛋糕片，一卷起来就皱皮、开裂、表皮粘破、空心，矫情得就像一个易碎品。

今天介绍的这款瑞士卷采用了戚风蛋糕的做法，是我吃过的最柔嫩最好吃的蛋糕卷。完全不使用泡打粉，仅靠蛋黄和蛋白打发形成蓬松湿润的质感。由于用了正卷的方法，所以对于蛋糕卷外皮要求特别高，不开裂和不掉皮，超高的颜值人见人爱。

绵软湿润的蛋糕加上滑而不腻的奶油，口感层层诱人，让人吃了一块还想吃一块。配上一杯浓浓的咖啡或奶茶，周末的午后，慵懒的阳光，静静地感受时光的流淌…

I have always liked the chubby Swiss roll cake. Swiss roll cake may seem simple, but it is not easy to make it perfect. The soft cake slices are wrinkled, cracked, sticky, and hollow when rolled up. It looks like a fragile product.

The Swiss roll introduced today is made with method of chiffon cakes. It is the softest and most delicious roll cake I have ever eaten. No baking powder is used at all, and only egg yolk and egg whites are used to form a fluffy and moist texture. Because surface is outside, it requires the cake surface is perfect, without cracking and peeling.

The soft and moist cake with smooth cream has a tempting texture, which makes you want to eat one after one. Served with a cup of coffee or milk tea, weekend afternoons, lazy sunshine, quietly feeling the flow of time...

1个烤盘17x12x1 英寸 ( 内部尺寸 42 x 28 x 2.54厘米）
🍰 蛋糕食材:
8个鸡蛋 400g (带壳的鸡蛋每个大约57g）
细砂糖 125g (25g打蛋黄，100g打蛋白)
盐 1g
牛奶 100g
低筋面粉 100g
葡萄籽油 62g（或蔬菜油)
香草精 4g
塔塔粉 1/4tsp (1g）
🍰奶油馅：
35%淡奶油 200g
细砂糖 20g

1个烤盘12x12英寸 ( 内部尺寸 28 x 28厘米）
🍰 蛋糕食材:
5个鸡蛋 250g (带壳的鸡蛋每个大约57g）
细砂糖 78g (14g打蛋黄，64g打蛋白)
盐 1g
牛奶 63g
低筋面粉 63g
葡萄籽油 39g（或蔬菜油)
香草精 3g
塔塔粉 1/4tsp (1g）
🍰奶油馅：
35%淡奶油 180g
细砂糖 18g

For half sheet baking pan 17“x12”x1“
🍰 Cake Ingredients:
8 Eggs 400g (each egg with shell is about 57g）
Caster Sugar 125g (25g for egg yolk, 100g for egg white)
Salt 1g
Milk 100g
Cake Flour 100g
Grapeseed Oil 62g（Vegetable Oil)
Vanilla Extract 4g
Cream of Tartar 1/4tsp(1g)
🍰Filling :
35% Whipping Cream 200g
Caster Sugar 20g

For baking pan 28x28cm
🍰 Cake Ingredients:
5 Eggs 250g (each egg with shell is about 57g）
Caster Sugar 78g(14g for egg yolk, 64g for egg white)
Salt 1g
Milk 63g
Cake Flour 63g
Grapeseed Oil 39g（Vegetable Oil)
Vanilla Extract 3g
Cream of Tartar 1/4tsp(1g)
🍰Filling :
35% Whipping Cream 180g
Caster Sugar 18g

🍰提前20-30分钟预热烤箱至400°F/ 200°C，放入蛋糕后降温至350°F/ 180°C
中层烤22-25分钟直到蛋糕表面金黄色，出炉前用手摸一下蛋糕表面是干的，有点硬即可出炉，出炉后要震一下，放至不烫手约10分钟后取出脱模。

Preheat the oven to 400°F/200°C 20-30 minutes in advance, and cool down to 350°F/ 180°C after putting in the cake.
Bake at middle rack for 22-25 minutes until the surface of the cake is golden brown.

💕小贴式Tipps：
打蛋盆、打蛋头冰箱冷藏半小时以上，打发的状态滑顺紧实、稳定性更好
打到八九分，打到不可流动，有明显阻力，纹路清晰可见，提起打蛋器，有直立的小尖角