Swiss Roll Cake With Cream Cheese Filling - Bánh bông lan cuộn kem cream cheese

The Cream Cheese Roll Cake Recipe (pan size: 21 x 31 cm) The cake: 4 eggs 40g milk (3tbsp) 40g oil (3 tbsp) 1 tsp vanilla extract 65g cake flour (1/2 cup + 1 tbsp) The cream cheese filling: 80g cream cheese (2/3 cup) 200ml heavy cream 30g sugar (2.5 tbsp) My baking and camera equipments: https://www.amazon.com/shop/thythan *** The oven temperature in the video is the inside oven temperature. ***Tips for making sponge cakes: Have all ingredients ready before starting Weigh the ingredients with a scale Figure out your oven, each oven is different Always pre heat the oven Use the oven thermometer Use room temperature eggs Fold the egg yolk and egg white mixture gently, don't over mix The best time to roll the cake is when it just cools down (about 30 minutes after baking) Thank you and enjoy baking !!!