Basic Swiss Roll

Basic Swiss Roll 

Original recipe: http://www.xiachufang.com/recipe/100452457/

4 EGGS RECIPE

烤盘尺寸28x28 I used Square 8" mold (27 x 27 cm)	推荐使用高温油布
香草味戚风蛋糕卷
蛋黄糊：四蛋黄
玉米油 Corn oil/Cooking oil	64g
牛奶 Milk	64g
细砂糖 Sugar	24g
低筋面粉 Low Protein Flour	95g（可以减至80g）
香草精 Vanilla ex	三四滴
蛋白糊：四蛋白
细砂糖	55g
柠檬汁	少许
裹入奶油部分 I used chocolate mousse (leftover from any cake decoration)
淡奶油（可根据自己喜好）	100g
糖粉	12g
适量个人喜好的水果

My mold is smaller so the 3 eggs recipe one should fit better. However, I prefer the cake to be thicker so I like 4 eggs recipe.

3 EGGS RECIPE

烤盘尺寸28x28 I used Square 8" mold (27 x 27 cm)	推荐使用高温油布
香草味戚风蛋糕卷
蛋黄糊：3蛋黄
玉米油 Corn oil/Cooking oil	48g
牛奶 Milk	48g
细砂糖 Sugar	18g
低筋面粉 Low Protein Flour	72g（可以减至60g）
香草精 Vanilla ex	1-2滴
蛋白糊：3蛋白
细砂糖	42g
柠檬汁	少许
裹入奶油部分  I used chocolate mousse (leftover from any cake decoration)
淡奶油（可根据自己喜好）	75g
糖粉	9g
适量个人喜好的水果

STEPS: 

1. Whisk egg yolks with sugar. Add in milk, oil and vanilla extract. Mix well. 
2. Add in flour. Fold well. 
3. Whisk egg whites with sugar 1/3 at each time till medium-soft peak (bird's beak) stage.
4. Fold in together with egg yolk batter. 
5. Pour batter on the tray which has been lined with oil cloth. 
6. For 3 eggs recipe: preheat 140 degree Celsius before whisking egg whites. Bake 30 minutes 140 degree Celsius with 3 minutes 170 degree Celsius (can increase maybe up to 5 minutes to have drier surface)
7. For 4 eggs recipe:preheat 140 degree Celsius before whisking egg whites, bake 140 degree Celsius for 30 minutes (maybe can increase up to 35-40 minutes) and move to the top rack 170 degree Celsius 5 minutes (maybe 3 minutes will better)
8. After cake is cooked, remove cake from tray together with cloth and rest it on cooling rack for 1 minute. Remove the sides and overturn on another piece of oil cloth.
9. Let cake cools down for 5-10 minutes. 
10. Roll cake with filling. 
11. Refrigerate for at least 4 hours before serving.