10-minute chiffon cake roll

Overview

The baking pan that comes with Dongling Baking Cube is deep and large. I used twice the amount of the usual three-energy square pan cake rolls to try. 190 degrees middle and lower layer, baked for 10 minutes and then came out of the oven. The skin has been deeply colored, and the bottom is white and not burnt at all. The design of the hidden heating tube on the lower layer is really great. The energy-concentrated heat lock cover added on the lower layer effectively separates the upper and lower heat. The heat of the lower fire is evenly distributed under the sealing cover. The cake rolls are made quickly and beautifully!

Tags

• baking
• corn oil
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and yolks and set aside.

   

2. 2 Add a total of 90 grams of fine sugar to the egg whites in three batches and beat until smooth.

   

3. 3 Put the egg yolks, 40 grams of fine sugar, corn oil, and milk into a mixing bowl, and mix evenly with a whisk at low speed.

   

4. 4 Sift in the low-gluten flour, then mix evenly with an electric mixer on low speed.

   

5. 5 Mix the egg white paste and egg yolk paste.

   

6. 6 Place two pieces of oil-absorbing paper on the baking tray that comes with the oven, and brush a layer of corn oil on the oil paper.

   

7. 7 Pour in the cake batter and shake to create big bubbles.

   

8. 8 Place in the middle and lower racks of the preheated cube oven and bake at 190 degrees for 10 minutes.

   

9. 9 After taking it out of the oven, invert it onto a cooling rack, promptly lift off the absorbent paper at the bottom, turn it over, roll it up while hot, and let it rest for 30 minutes to set.

   

10. 10 Slice and enjoy. If you can’t finish the cake, store it in the refrigerator. Please finish it as soon as possible within 2 days.