Raisin chiffon cake roll

Overview

Sweet tooth lovers~can't resist~

Tags

• baking
• afternoon tea
• corn oil
• egg
• flour
• grapes
• lemon
• white sugar (for beating egg whites)
• white sugar (for egg yolks)
• milk

Ingredients

Steps

1. 1 Separate the egg yolk and protein and put them into two different containers. Note that the container holding the egg white must be dry, otherwise it will be difficult to beat the egg white.

   

2. 2 Squeeze a few drops of lemon into the egg whites to make them easier to whip.

   

3. 3 Add 40g of white sugar into the egg whites in three batches, beat the egg whites with a whisk, and beat well: use a whisk to scrape the top of the egg whites into a sharp shape.

   

4. 4 Add 40ml milk and 50ml corn oil to the egg yolks in sequence, and stir evenly with a manual egg beater.

   

5. 5 Sift 60g of flour twice and add to the egg yolks, mix evenly with a manual egg beater. Standard: No granular solids.

   

6. 6 Add the beaten egg whites to the egg yolks in three batches and mix evenly with a spatula from bottom to top.

   

7. 7 Mixed cake liquid.

   

8. 8 Line a baking pan with parchment paper, pour the cake liquid into it, smooth it out with a spatula, and sprinkle with a few raisins.

   

9. 9 Preheat the oven to 150 degrees for 5 minutes, put the baking sheet in, and bake at 150 degrees for 15 minutes.

   

10. 10 Bake, take out, roll up and cut into pieces.