typhoon chiffon swiss roll ~ highly recommended 飓风戚风蛋糕卷 ～强推

saw this in a taiwanese FB group and immediately fell in love with the outlook
thank you chef Li Ping for sharing the instructions
在 某FB台湾小组里看见那么一款蛋糕卷。。帅呆了。。
感谢丽萍老师的无私分享

ingredients (14 x 11 inch pan)

original batter
80g egg yolk c. 4 large egg yolk
1 tsp vanilla paste
50ml coconut oil
60ml milk
70g cake flour, sifted

160g egg white c. 4 large egg white
60g caster sugar

cocoa batter
40g egg yolk c. 2 large egg yolk
30g egg c. half a large egg
1/2 tsp vanilla paste
25ml coconut oil
40ml milk
30g cake flour, sifted
15g cocoa powder, sifted

80g egg white c. 2 large egg white
35g caster sugar

filling
as desired (i used kaya)

食材（14 x 11寸烤盘）

原面糊
蛋黄 80克 约 4颗大蛋黄
香草糊 1小匙
椰油 50毫升
牛奶 60毫升
蛋糕粉 70克、过筛

蛋白 160克 约4颗大蛋白
绵白糖 60克

可可面糊
蛋黄 40克 约 2颗大蛋黄
蛋液 30克 约 1/2颗大鸡蛋
香草糊 1/2小匙
椰油 25毫升
牛奶 40毫升
蛋糕粉 30克、过筛
可可粉 15克‘过筛

蛋白 80克 约 2颗大蛋白
绵白糖 35克

内馅
随意（我用了咖椰）

Directions/做法

prepare original batter:
beat egg yolk briefly then add in vanilla paste
blend well
准备原面糊：
蛋黄略打散后加入香草糊、拌匀

pour in coconut oil and mix well
倒入椰油、拌匀

add in milk and blend well
加入牛奶、再次拌匀

whisk in sifted flour till batter is no longer lumpy
set aside original batter and prepare cocoa batter in the same manner
note: whisk egg yolk and 1/2 egg in the cocoa batter together
倒入过筛面粉，搅拌至面糊无颗粒。待用
根据以上步骤准备可可面糊
注：可可面糊的蛋黄和1/2颗蛋一起打散

add sugar to egg white in 3 additions and beat till stiff and shiny peaks
糖分三次加入蛋白、打发至硬性湿润状

fold egg white meringue in few additions into egg yolk batter
repeat same process for cocoa batter
蛋白霜分次翻拌入蛋黄糊
此步骤重复于可可面糊

pour and spread original batter evenly onto lined pan
原面糊倒入铺上烘焙纸的烤盘、表面刮平

spoon cocoa batter onto original batter and spread evenly (and carefully)
可可面糊勺至原面糊上方，然后小心铺平

beginning from the longer side (length) of the pan, draw lines from left to right of pan using a chopstick
complete the drawing of lines for the entire pan from top to bottom
由烤盘长处开始：运用筷子由烤盘的左侧往右侧画横行线
此步骤重复至整个烤盘由上方至下方都画上横行线

next, draw vertical lines beginning from the shorter end (breath) of the pan, from top to bottom
once again, repeat process till lines have been draw for the entire pan
之后，由烤盘的短处开始，由上至下侧画垂直线
此步骤重复至到整个烤盘都画上垂直线

tap pan lightly on tabletop to remove bubbles
DO NOT attempt to level surface as you may risk tainting the cocoa top with original batter
烤盘在案板轻拍数下
表面无需刮平以避免可可面糊顶部沾上原面糊

bake in centre rack of 180 degrees C preheated oven for 15-17 mins
蛋糕送入预热至 180摄氏度中层烤箱烤 15-17分钟

once out of oven, peel off baking paper from cake then flip it back up immediately to cool
cover cake lightly with a clean sheet of baking paper to prevent the surface from drying
出炉后立马撕去烘焙纸，然后将蛋糕翻面，进行冷却
蛋糕表面轻轻盖上一张干净的烘焙纸防干

once cake has cooled, trim off the top and bottom of cake
spread on filling
待冷却后，将蛋糕体上下方修边
抹上内馅

roll cake up with the help of baking paper then chill for a couple of hours before slicing
以烘焙纸助力，将蛋糕卷起。冷藏数小时后即可切片享用

Personal notes/温馨小贴士:

– feel free to adapt your own swiss roll recipe for this purpose, but remember that the cocoa batter must have some liquidity to allow marbling effect to take place
亲们可随意使用自己喜好的蛋糕卷食谱，但需注意的是可可面糊必须有一定的流动性以确保云石效果

– baking time and temperature is for reference only
烘焙时间和温度仅供参考

– i left a 1cm spacing between each line. i think this gap can be narrowed to 0.5cm to give a nicer effect
这次线条之间的距离约 1厘米。往后会将空隙缩小为 0.5厘米，相信做出来的效果会更加