✌再来小四蛋糕卷
管制令放宽，朋友约聚餐，我想了一个晚上要做什么糕点去，最后还是出动小四。
在大马不难喝到“Cham”（咖啡+茶）的饮料。借用一下Cham的idea，做成洋式的口味的Mix。竟然Nespresso咖啡+伯爵茶还是能擦出不一样的火花❤️
材料：（30cm x 20cm模具）
3粒蛋黄
30g玉米油
30g Nespresso 咖啡
30g低筋面粉
3粒蛋白柠檬汁几滴、
30g细砂糖
蛋糕夹心馅料：
150g 奶油
15g 糖粉
1包伯爵茶（烧水浸2分钟）
做法：
1）将鸡蛋分离在两个无水无油的干净碗里
2）植物油和牛奶搅拌均匀至乳化后加入蛋黄和咖啡混合拌匀，筛入蛋糕粉，搅拌均匀至无颗粒。
3）蛋清分三次加入糖，打发到湿性发泡。
4）把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。
5）再倒入铺了蛋糕纸的烤盘里，然后轻轻把空气敲出。撒海苔粉在蛋糕糊表面
6）烤箱预热160度，(中层)烘烤大约20分钟。调180度上火烘3分钟上色
7）蛋糕烘好后，立刻把蛋糕取把蛋糕纸撕掉。
8）烘烤后，取出蛋糕放在网架上，把纸撕掉四周撕开散热。放置一旁等稍微冷却把蛋糕纸整个撕掉。
9）将奶油和糖份打发，把浸好的茶袋剪开，沥干茶叶（我只用3/4份量）加入打发好的奶油、混匀。
10）蛋糕冷却后把它放在纸上，尾端斜切一刀。
11）涂上奶油和摆好栗子然后将蛋糕卷起收口往下。
11）放入冰箱内冷藏半小时后定型了切开，享用。
Ingredients:
30g cake flour
30g vegetable oil
3egg yolks
30g Nespresso coffee
30g egg whites
30g caster
Filling:
150g heavy cream
15g icing sugar
1 earl grey tea bag （soak in hot water for2 mins）
Instructions
1)Preheat oven to 160C. Line a 30cm x 20cm swiss roll pan.
2)Separate egg yolks and whites.
3)Combine egg yolks, oil, milk and vanilla extract mix well. Sift in cake flour and mix well. Set aside.
4)To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and soft peak form.
5)Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible. Gently tap the pan a few time to remove air bubbles .Sprinkle some rice seasoning on top of the batter.
6)Bake for 25minutes or until golden brown.
7)Peel the baking paper off and let the cake cool on the on wire rack.
8)To make the filling, whipped the cream n icing sugar till stiff peak. Cut open the tea bag and drain the tea leaves (I use 3/4 tea leaves),mix in well with cream.
9)Spread the cream and arrange the chestnuts on the cake roll.
10)Roll the cake up tightly to form a swiss roll. Wrap with cling wrap / baking paper and chill in the fridge for at least half an hour. Slice to serve.
