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

Ingredients
5 Medium eggs (5560g/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 fanforced mode for the last few minutes.
Let the cake's surface cool to a body temperature before rolling.

*************************************
这款原味戚风蛋糕卷/瑞士卷又叫小五卷 不开裂不掉皮口感绵软百吃不厌。

配方
5个中号鸡蛋5560克/连壳
低筋面粉60克
牛奶 60克
植物油 40克
细砂糖 60克
柠檬汁数滴
香草精华 1/4茶匙

预热烤箱至155C/310F, 先烤制23分钟然后调制165C/330F烤制7分钟让表面干爽

➡不掉皮不开裂的秘诀
蛋白打发至湿性发泡蛋糕糊倒入烤盘里是可以流动的状态
蛋糕片偏温热的状态下就可以开卷
蛋糕未完全烤熟或者过度烘烤都会导致开裂
蛋糕片表面一定要烤至干爽上火如果不高可以将模具放至中上层或者最后几分钟改成风炉模式
蛋糕片表面要散热至温热才翻面过早翻面热气无法散发翻面后产生的水汽容易掉皮