Hurricane Swiss Roll|旋风蛋糕卷| Spiral Roll Cake| 瑞士卷 飓风蛋糕卷 湿润绵软 | 双重口味

How to make Hurricane Swiss Roll| Cool Swiss Roll Cake | Easy Recipe |
Just with two extra simple step, any regular swiss roll can be turned into a hurricane roll with cool spiral pattern. Double flavor swiss roll , soft , chewy, give it a try!
🍰Ingredients:
6pcs Egg (~62g with Shell)
55g Canola Oil
75g Milk
90g Cake Flour
65~75g White Sugar
Coco powder 10g
Expresso Powder 4g
Hot water 25g
2g Lemon Juice (Optional)
Tips (read before you start😊)
1. the main reason for broken/falling top skin is not fully baked through. If your oven has a convection function, please use the function to bake near the end, so the surface is easy to dry. Or, increase the temperature in the last 5 mins.
2. the main reason for cracking while rolling include (1) the egg whites are too stiff , (2) the batter is not evenly mixed; (3) the baking temperature is too high. (4) roll when the cake still warm. The roll more likely to crack when it is completely cooled.
Cake Pan size 26x39cm
Video on how to make Red Velvet Hurricane Swiss Roll: • Red Velvet Hurricane S...
Put it in the middle of the preheated oven, 170°C (340°F) bake for 25~30 minutes
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🍰 材料：
6个鸡蛋（带壳62克左右）
55g色拉油
75g牛奶
90g低筋面粉
65~75g白砂糖
10g 可可粉
4g 咖啡粉
25g 热水
2g柠檬汁(可省略)
Cake Roll #Chocolate Cake Roll# Swiss Roll