Chiffon cake roll

Overview

Soft chiffon egg rolls, coated with your favorite jam, an afternoon tea is as simple as that.

Add vegetable oil to the milk and stir until there are very few oil flakes.
Beat in the egg yolks and mix again.
Sift in the flour, and sift the flour twice in advance.
Stir evenly. The final egg yolk paste will be delicate and smooth, like a ribbon, with no dry noodles or lumps.
Pour the egg whites into a clean, water-free and oil-free container, add a little white vinegar, and start whipping.
Add sugar three times, adding 10 grams each time when the foam is thick, fine and textured.
Beat until wet peaks form and the top of the triangular point is curved.
First scoop out one-third of the egg whites and mix it with the egg yolk paste. Be sure to mix evenly here.
Then pour it back into the protein foam.
Stir again and stir until the two colors are combined and there are no protein particles.
Line a baking sheet with tin foil, pour the cake batter into it, and smooth the surface slightly.
Place into preheated oven. Middle layer, 160 degrees, cooked in 15 minutes.
After taking out the cake body, place it upside down on the drying net, tear off the tin foil and turn it over, let it cool, and spread your favorite jam on it.
Roll into a roll with tin foil and refrigerate.
Refrigerate for half an hour to set, then slice.
The chiffon cake roll is ready.