Meat floss chiffon cake roll (cake made in oven)

Meat floss chiffon cake roll (cake made in oven)

Overview

The softness of the chiffon cake combined with the floss and cream is a perfect combination. It is definitely more delicious than the cake rolls sold outside, and it is safe and healthy. My family loved it so much that they sold it out as soon as it was baked.

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Ingredients

Steps

  1. Prepare all the materials (if you don’t have baking powder, you can omit it); tools: electric egg beater, oven, square non-stick baking pan (28*28cm)

    Meat floss chiffon cake roll (cake made in oven) step 1

  2. First separate the yolk and white of the egg. The container for holding the egg white must be oil-free and water-free

    Meat floss chiffon cake roll (cake made in oven) step 2

  3. First stir the egg yolks with a hand mixer, then add 20 grams of fine sugar, and beat with an electric egg beater until the volume expands and the color becomes lighter

    Meat floss chiffon cake roll (cake made in oven) step 3

  4. At this time, the egg yolk paste will become thicker and the color will become noticeably lighter

    Meat floss chiffon cake roll (cake made in oven) step 4

  5. Add the cooking oil in 3 times, wait until the mixture is evenly mixed each time before adding the second time. Do not pour it in all at once, as it is easy for the water and oil to separate

    Meat floss chiffon cake roll (cake made in oven) step 5

  6. Add 50 grams of water while stirring, and stir until uniform

    Meat floss chiffon cake roll (cake made in oven) step 6

  7. Sift low-gluten flour and baking powder into the egg yolk batter

    Meat floss chiffon cake roll (cake made in oven) step 7

  8. First use a hand mixer to mix the liquid and flour, then use an electric mixer to mix at low speed until smooth, fine and grain-free (the reason for using a hand mixer to mix the liquid and flour first is to avoid the flour from flying up when mixing with an electric mixer. The mixing of the egg yolk paste is very important for the chiffon cake)

    Meat floss chiffon cake roll (cake made in oven) step 8

  9. To beat the meringue: first use an electric mixer to beat the egg whites at medium-high speed until they are in a rough foam state

    Meat floss chiffon cake roll (cake made in oven) step 9

  10. Add 20 grams of fine sugar (a total of 55 grams of sugar, added in 3 times)

    Meat floss chiffon cake roll (cake made in oven) step 10

  11. Use an electric mixer to beat at medium-high speed until fine foam appears

    Meat floss chiffon cake roll (cake made in oven) step 11

  12. Add another 20 grams of fine granulated sugar, turn to high speed and continue beating until texture can appear and the texture will not disappear immediately. Finally, add the remaining 15 grams of fine granulated sugar and beat until wet foam forms (that is, when the whisk is lifted, the egg whites can pull out curved sharp corners)

    Meat floss chiffon cake roll (cake made in oven) step 12

  13. Add 1/3 of the meringue into the egg yolk batter, and mix the batter from bottom to top. Do not stir in circles~

    Meat floss chiffon cake roll (cake made in oven) step 13

  14. Then pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix evenly from bottom to top until smooth, fine and grain-free

    Meat floss chiffon cake roll (cake made in oven) step 14

  15. Line a baking sheet with a layer of greaseproof paper, pour the cake batter into it, and tap it gently on the table to make big bubbles

    Meat floss chiffon cake roll (cake made in oven) step 15

  16. Preheat the oven to 175 degrees for 10 minutes in advance, bake: middle layer, upper and lower fire mode, 175 degrees, 18 minutes (temperature and time are for reference only, adjust according to oven conditions) Oven: pe5326

    Meat floss chiffon cake roll (cake made in oven) step 16

  17. After the cake is baked, take it out of the oven immediately. Bake it a few times to knock out the heat inside, then take the cake out with the parchment paper and place it on the grill to cool

    Meat floss chiffon cake roll (cake made in oven) step 17

  18. At this time, you can make cream. Add an appropriate amount of sugar to the light cream (the amount of sugar will be adjusted according to the sweetness). Use an electric egg beater at low speed to beat until there are obvious lines. Do not over-beat, otherwise it will become dregs

    Meat floss chiffon cake roll (cake made in oven) step 18

  19. After the cake has cooled, spread the cream evenly on the cake

    Meat floss chiffon cake roll (cake made in oven) step 19

  20. Sprinkle an appropriate amount of meat floss (the amount of meat floss can also be adjusted according to your own preference)

    Meat floss chiffon cake roll (cake made in oven) step 20

  21. Roll up the cake (you can borrow a rolling pin to roll it), don’t press it too tightly ~ otherwise the cream will leak out. After the cake is rolled, place it in the refrigerator for half an hour to set

    Meat floss chiffon cake roll (cake made in oven) step 21

  22. You can cut it as soon as you take it out of the refrigerator

    Meat floss chiffon cake roll (cake made in oven) step 22