Swissroll

Ingredients

Cake (cake tin 30cmx24cm)

• 40g of self-rising flour    40 克自发粉
• 56g of custard sugar     56 克砂糖 
• 4 eggs    4 颗蛋
• 2/5 tea spoon of vinegar    2/5茶匙醋
• 4/5 tea spoon of coffee powder   4/5茶匙咖啡粉
• 4/5 tea spoon of hot water    4/5茶匙沸水

Filling Cream

• 100g of non-dairy whipping cream     100 克植物性鲜奶油

Steps 

1. Grease the cake tin and line with baking paper.    烤盘抹上油再铺上烘焙纸待用。
2. Stir the coffee powder with hot water and set aside.     咖啡粉加沸水搅匀。
3. Sift the self-rising flour 3 times.    自发粉过筛三次待用。
4. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
5. Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
6. Beat the egg white mixture to stiff peak .     繼續攪拌蛋白霜至硬性发泡。
7. Add the egg yolks into the egg white mixture, and well mix.    把蛋黄加入蛋白霜拌匀。
8. Put in 1/2 of the self-rising flour into the mixture in step (7), and fold in by hand (do it lightly yet fast to retain the air bubble in the batter). Do the same for the balance.    把1/2自发粉手拌入步骤（7）的蛋糊(轻手但也得快速以免消泡)。另外半份重复此步骤。          
9. Scoop out some batter from step (8), mix with coffee mixture in step (2).    取出少许步骤（8）的面糊混入步骤（2）的咖啡，搅匀。
10. Draw some patent on the baking paper using coffee batter from step (9). Bake at 170°C for 2-3 minutes.    用步骤（9）的咖啡面糊在烘焙纸上画图案，再以170°C烘2-3分钟。
11. Pour the balance batter in step (8) into the tin and bake at 170°C for about 15 minutes. Then leave to cold.    将其余的面糊（步骤8）倒入烤盘烘约15分钟，放凉备用。
12. While waiting to cold down, beat the whipping cream to fluffy and keep in chill.    等待的同时，打发鲜奶油冷藏备用。
13. Remove the baking paper from the cake. Turn the cake around so that the coffee patents facing down.     把放凉了的蛋糕烘焙纸撕下，然后把有图案那面翻向下。
14. Place the baking paper at the bottom of the cake. Spread the whipped cream as in photo (15).    将烘焙纸放在蛋糕下面，蛋糕表面抹上打发的鲜奶油（如图15）。
15. Firmly roll up the cake by using the baking paper as a guide.    用烘焙纸裹着蛋糕卷起来。
16. Wrap the swiss roll with the baking paper and keep chill in the fridge. Slice the roll when serving.    以烘焙纸包着蛋糕卷冷藏，再切片上桌。