Colorful Chiffon Cake Roll

Overview

Although Zaizai is ten years old, she still retains a strong sense of being a girl in her heart. She likes the color pink when she sees it. Every time she goes to the supermarket, she always goes to the bakery section to check it out. This cake roll with pink sugar beads is what I can’t forget the most, and I have long thought about trying it. However, when I went to supermarkets large and small, I couldn't find these little colorful candy beads, and I felt so disappointed. Suddenly I remembered, didn’t the bakery in this supermarket have colored sugar beads? I quickly asked the salesperson. They said you have to ask the baker. Although the master will not go to work until tomorrow, I can't help but be very happy, because after all, there is hope. Early the next morning, I ran to the bakery and found the master. The master said that he only had a little bit in stock and refused to sell it to me. He couldn't stand my kind words and talked about it, so he bought me a little bit. Haha, I was so happy. With just a little bit, I can realize my dream.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake flour
• colorful sugar beads
• egg
• jam
• oil
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, and put the egg whites into a clean container that is free of water and oil.

   

2. 2 Add 40 grams of sugar to the egg whites in batches and beat until wet peaks

   

3. 3 Beat the egg yolks until they are slightly white, add the oil in batches, beat each time until the oil and water are combined, finally pour in the milk and mix well

   

4. 4 Sift in the flour and mix well

   

5. 5 .Scoop half of the egg white batter and flour and mix evenly, then pour the mixed batter into the egg white bowl.

   

6. 6 .Mix quickly and evenly

   

7. 7 .Pour the batter onto the baking pan and shake it hard a few times to remove the big air bubbles in the cake batter

   

8. 8 Place in the oven at 180 degrees and bake for 20 minutes

   

9. 9 Invert immediately after taking out the oven, and tear off the oil paper while it is still hot

   

10. 10 Cut the cake in half

    

11. 11 Roll up, wrap it in oil paper and set it slightly until the cake cools, spread jam on top

    

12. 12 Sprinkle with colored sugar beads and cut into sections