Chestnut Swiss Roll ｜NO-crack chiffon cake recipe ｜Lisa's Kitchen 

Today I will make chestnut swiss roll, with a combination of refreshing bergamot oil，tea fragrance, and rich chestnut paste, which tastes really smooth and delicious. If you want to make Swiss rolls with other patterns and flavors, click the links below.
#swissroll #cakeroll #lisaskitchen
Giraffe-patterned swiss roll - • 长颈鹿瑞士卷, 好吃到爆, 这么做绝对不... ​
Matcha swiss roll - • 抹茶蜜红豆瑞士卷 ｜超柔软不开裂的毛巾面｜萨...
Vanilla swiss roll - • 原味瑞士卷/蛋糕卷/奶油卷，教你如何正卷不开... ​
Hurricane swiss roll - • 飓风蛋糕卷/旋风瑞士卷，不开裂，超湿润绵软 ... ​
Strawberry swiss roll - • 草莓瑞士卷/蛋糕卷，不开裂，低甜度【Eng ...
Cow-patterned swiss roll - • 奶牛瑞士卷/蛋糕卷｜不开裂，味道还超棒｜萨姐...
🍞INGREDIENTS
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☘️Milk tea
Milk 110g
3 Twining Earl Grey teabags
☘️Grey Earl Chiffon Cake
Large eggs (60-65g/each, with shell)
Cake flour 75g
Vegetable oil 50g
Milk tea 65g
Caster sugar 70g
Lemon juice
☘️Chestnut paste （can produce 260-280g)
Cooked chestnuts 200g
Water 180g
Caster sugar 30g
Unsalted butter 30g
Thickened cream 150g
Icing sugar 8g
Chestnut paste 50g
☘️Garnish
Chestnut paste 210-230g
Cooked chestnuts 4-5pcs
FERRERO ROCHER chocolate
Rosemary
Edible gold leaf
** Preheat oven to 160C/320F，Bake for 20mins
** Adjust to 170C/340F and bake for 6 more mins （adjust the baking time according to your own oven）

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