Chiffon cake roll (small four rolls)

Chiffon cake roll (small four rolls)

Overview

How to cook Chiffon cake roll (small four rolls) at home

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Ingredients

Steps

  1. Separate the egg white and egg yolk, add corn oil, milk, and 10g fine sugar to the egg yolk

    Chiffon cake roll (small four rolls) step 1

  2. Add 30g of fine sugar in batches to the egg whites and beat until 7 points

    Chiffon cake roll (small four rolls) step 2

  3. Use a whisk to stir the egg yolk mixture evenly

    Chiffon cake roll (small four rolls) step 3

  4. Sift in the low-gluten flour and stir evenly to make an egg yolk paste

    Chiffon cake roll (small four rolls) step 4

  5. Take 1/3 of the egg white and add it to the egg yolk paste until evenly distributed

    Chiffon cake roll (small four rolls) step 5

  6. Pour the batter in step 5 back into the egg whites and continue to turn the batter evenly

    Chiffon cake roll (small four rolls) step 6

  7. Pour it into a 28 square plate, shake it slightly to flatten it, and lightly knock it down 2 times

    Chiffon cake roll (small four rolls) step 7

  8. Bake in a preheated oven at 180 degrees for about 25 minutes

    Chiffon cake roll (small four rolls) step 8

  9. Take it out and put it on the drying net to dry. At this time, take 250g whipping cream + 20g fine sugar and beat it

    Chiffon cake roll (small four rolls) step 9

  10. Spread the cream on the cake, roll it up and put it in the refrigerator for half an hour

    Chiffon cake roll (small four rolls) step 10

  11. Just decorate the display according to your personal preference

    Chiffon cake roll (small four rolls) step 11