Butter chiffon roll

Butter chiffon roll

Overview

I haven’t made a cake roll for a long time. This time I made it in order to eliminate the remaining half of the box of cream from the decorated cake. I specially tried the cake roll. It was the first time I made a cake roll so beautifully! Very excited! Haha, it turns out that such a simple cake roll still needs some tricks

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Ingredients

Steps

  1. Separate the egg whites. Add 60 grams of sugar to the egg whites in three batches and beat until wet peaks

    Butter chiffon roll step 1

  2. .Add the remaining 20 grams of sugar to the egg yolks and beat until the volume becomes larger and the color becomes lighter

    Butter chiffon roll step 2

  3. Add the cooking oil in two batches, beating each time with a whisk until evenly mixed and then add the next batch

    Butter chiffon roll step 3

  4. Add milk and mix gently

    Butter chiffon roll step 4

  5. Mix the flour and baking powder and sift into the egg yolk batter

    Butter chiffon roll step 5

  6. Use a spatula to stir evenly into an egg yolk batter

    Butter chiffon roll step 6

  7. Mix egg yolk paste and egg white paste, stir evenly

    Butter chiffon roll step 7

  8. Pour into a baking pan lined with greaseproof paper, smooth it out, and shake it hard a few times to release big bubbles

    Butter chiffon roll step 8

  9. Place the baking sheet into a preheated 180 degree oven and bake for 20 minutes

    Butter chiffon roll step 9

  10. Out of the oven, reverse deduction

    Butter chiffon roll step 10

  11. Tear off the greased paper while it’s hot

    Butter chiffon roll step 11

  12. .200 grams of cream, add 20 grams of sugar and beat

    Butter chiffon roll step 12

  13. Spread on cake

    Butter chiffon roll step 13

  14. .When slightly hot, roll it up and put it in the refrigerator to set

    Butter chiffon roll step 14