Chiffon cake roll

Chiffon cake roll

Overview

I have made chiffon cake many times, and I have experienced the joy of going from failure to success. Now I can say that I am very comfortable making it, so I need to improve it in terms of appearance and shape. I have made round cakes many times, now let’s make a different cake roll.

Tags

Ingredients

Steps

  1. Beat the separated egg yolks in a clean container, add milk and corn oil and stir evenly

    Chiffon cake roll step 1

  2. Sift in the low-gluten flour mixed with sifted flour and cornstarch

    Chiffon cake roll step 2

  3. Gently stir evenly until no dry powder can be seen, and the egg yolk paste is ready

    Chiffon cake roll step 3

  4. Beat the egg whites in a water-free and oil-free container, add a few drops of white vinegar, beat with an electric egg beater until rough and add 1/3 of the sugar

    Chiffon cake roll step 4

  5. Continue beating until fine and then add 1/3 of the sugar

    Chiffon cake roll step 5

  6. Beat the egg whites until they are thick and add the remaining sugar

    Chiffon cake roll step 6

  7. Lift the whisk and the egg whites form a slightly curved inverted triangle. The egg whites have been beaten.

    Chiffon cake roll step 7

  8. Take 1/3 of the meringue and pour it into the egg yolk paste

    Chiffon cake roll step 8

  9. Cut up and down and mix evenly (do not stir in circles)

    Chiffon cake roll step 9

  10. Then pour it back into the remaining meringue

    Chiffon cake roll step 10

  11. Still cutting up and down and mixing evenly to make a very fine cake batter

    Chiffon cake roll step 11

  12. Line a baking sheet with greaseproof paper and sprinkle with a little black sesame seeds

    Chiffon cake roll step 12

  13. Pour the cake batter into the baking pan and smooth the surface

    Chiffon cake roll step 13

  14. Place in preheated oven

    Chiffon cake roll step 14

  15. Bake at 150 degrees for 30 minutes

    Chiffon cake roll step 15

  16. When the baking time is over, take out the cake immediately and tear off the parchment paper around it

    Chiffon cake roll step 16

  17. Use a rolling pin to roll up the cake body and refrigerate for 30 minutes to set

    Chiffon cake roll step 17

  18. After the refrigeration time, take it out, peel off the parchment paper and cut into pieces

    Chiffon cake roll step 18

  19. Look, the internal organization is very delicate

    Chiffon cake roll step 19