這款原味戚風蛋糕卷/瑞士卷，又叫小五卷， 不開裂不掉皮，口感綿軟，百吃不厭。

🌈配方 5個中號雞蛋（55-60克/連殼） 低筋麵粉60克 牛奶 60克 植物油 40克 細砂糖 60克 檸檬汁數滴 香草精華 1/4茶匙

🍀預熱烤箱至155C/310F, 先烤制23分鐘然後調製165C/330F烤制7分鐘讓表面乾爽

➡️不掉皮不開裂的秘訣 - 蛋白打發至濕性發泡，蛋糕糊倒入烤盤裡是可以流動的狀態 - 蛋糕片偏溫熱的狀態下就可以開卷 - 蛋糕未完全烤熟或者過度烘烤都會導致開裂 - 蛋糕片表面一定要烤至乾爽，上火如果不高可以將模具放至中上層或者最後幾分鐘改成風爐模式 - 蛋糕片表面要散熱至溫熱才翻面，過早翻面熱氣無法散發，翻面後產生的水汽容易掉皮

This original flavor cake roll/Swiss roll, no crack with a soft and delicate texture.

🌈 Ingredients 5 Medium eggs (55-60g/with shell) Cake flour 60g Milk 60g Vegetable oil 40g Caster sugar 60g Lemon juice Vanilla extract 1/4 tsp

🍀 Preheat the oven to 155C/310F. Bake for 23 mins then change to 165C/330F for 7 more minutes until the surface gets dry.

➡️The secrets to preventing cracking and maintaining a smooth surface: - Whip the meringue until soft peak, and the cake batter should be in a flowing state - Start to roll the cake when it's still slightly warm. - Both underbaking and overbaking can lead to cracking while rolling - Ensure the surface of the cake is baked until it's dry; if your oven's top heat isn't sufficient, place the mould on the middle or upper rack or switch to the fan-forced mode for the last few minutes. - Let the cake's surface cool to a body temperature before rolling.