Cow pattern chiffon cake roll

Cow pattern chiffon cake roll

Overview

This cake roll is mixed with the aroma of cocoa. Needless to say, it tastes sweet, soft and delicious. Especially the moment it comes out of the oven, the whole house is filled with fragrance! I wish I could eat it as soon as it becomes popular.

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Ingredients

Steps

  1. Be prepared to weigh all the ingredients.

    Cow pattern chiffon cake roll step 1

  2. Pour the egg whites and egg yolks into the egg-beating basin (Picture 2) respectively. Make sure there is no water or oil in the egg-beating basin. The basin containing the egg whites should be slightly larger.

    Cow pattern chiffon cake roll step 2

  3. Put 1 gram of salt into the egg yolk basin. The salt can make the sweetness of the sugar less greasy. Add another 10 grams of caster sugar. Beat evenly with a hand mixer.

    Cow pattern chiffon cake roll step 3

  4. Add 50 grams of salad oil in three batches, beating evenly with a hand mixer each time.

    Cow pattern chiffon cake roll step 4

  5. Pour 65 grams of pure milk into the egg yolk basin and beat evenly until the oil and water are combined.

    Cow pattern chiffon cake roll step 5

  6. Sift 80 grams of low flour into the egg yolk basin. Take another bowl, scoop 3 tablespoons of milk paste, and add sifted cocoa powder.

    Cow pattern chiffon cake roll step 6

  7. 7: Beat the egg whites with a whisk until rough and add 1/3 of the sugar.

    Cow pattern chiffon cake roll step 7

  8. 8: Beat until fine foam, then add 1/3 sugar.

    Cow pattern chiffon cake roll step 8

  9. Continue to beat until the egg whites are thicker and have lines on the surface. When the peaks of the egg whites on the whisk droop, add the remaining fine sugar.

    Cow pattern chiffon cake roll step 9

  10. Continue to beat. If the peaks of the egg white on the egg beater are long and not upright, it means that it has reached the level of wet foaming, that is, the level of nine points. To make chiffon cake rolls, just beat the egg whites to this level.

    Cow pattern chiffon cake roll step 10

  11. Line a baking pan with oiled paper, use a spoon to drop the cocoa egg yolk paste onto the oiled paper, and drop random patterns into random shapes. Place in a preheated oven at 180°C and bake for one minute to set.

    Cow pattern chiffon cake roll step 11

  12. Add one-third of the beaten egg whites to the original egg yolk batter and mix evenly with a rubber spatula. Be careful to stir from the bottom up, just like stir-frying. Do not stir in circles to prevent the protein from defoaming. You can also use the cutting and mixing method.

    Cow pattern chiffon cake roll step 12

  13. Pour the mixed batter into the egg white bowl, and use the same technique to stir and cut until the egg white and egg yolk paste are completely integrated, and the mixed batter turns into a thicker and even light yellow color.

    Cow pattern chiffon cake roll step 13

  14. Pour the mixed original cake batter onto the baked cocoa cake batter.

    Cow pattern chiffon cake roll step 14

  15. Hold the baking pan with both hands and gently knock it down a few times to remove any large air bubbles. Place in the lower and middle racks of the preheated oven and bake at 180 degrees for 21 minutes.

    Cow pattern chiffon cake roll step 15

  16. Remove baking sheet from oven. Hold the parchment paper on both sides with both hands, lift the cake out of the baking pan, place it on a cooling net, carefully peel off the parchment paper around it, place a piece of parchment paper on another cooling net, turn the cake upside down on the new parchment paper, and peel off the original parchment paper.

    Cow pattern chiffon cake roll step 16

  17. Now brown side of the cake is facing up and spread the jam evenly on the surface of the cake. Roll up the cake and place it in the refrigerator for 30 minutes to set.

    Cow pattern chiffon cake roll step 17

  18. Take it out, cut it and eat.

    Cow pattern chiffon cake roll step 18