Chiffon cake roll

Chiffon cake roll

Overview

How to cook Chiffon cake roll at home

Tags

Ingredients

Steps

  1. Crack the eggs into a mixing bowl and separate the egg whites and yolks

    Chiffon cake roll step 1

  2. Removed egg yolk

    Chiffon cake roll step 2

  3. Add 25g sugar, salad oil and milk to the egg yolks and mix well

    Chiffon cake roll step 3

  4. Add flour, starch and baking powder to the evenly stirred egg yolk liquid and continue stirring until it becomes a paste

    Chiffon cake roll step 4

  5. Add salt and cream of tartar to the egg whites

    Chiffon cake roll step 5

  6. Use the egg beating function of the dough mixer to mix evenly

    Chiffon cake roll step 6

  7. Add 30g sugar and continue stirring

    Chiffon cake roll step 7

  8. Add 30g of sugar again and continue stirring

    Chiffon cake roll step 8

  9. Add 30g of white sugar for the third time and stir until dry foam

    Chiffon cake roll step 9

  10. Take 1/3 of the egg white and put it into the egg yolk liquid, mix well

    Chiffon cake roll step 10

  11. Pour the mixed liquid back into the remaining 2/3 egg whites, and mix well

    Chiffon cake roll step 11

  12. Mix all the egg liquid evenly

    Chiffon cake roll step 12

  13. Line a baking sheet with parchment paper, pour the egg liquid on it, and smooth it

    Chiffon cake roll step 13

  14. Heat the oven to 180 degrees, preheat for 10 minutes in advance, then bake in the oven for 10 minutes

    Chiffon cake roll step 14

  15. After baking, let cool slightly, roll up while still hot, and set for 30 minutes

    Chiffon cake roll step 15

  16. Remove the oil paper and cut into small pieces

    Chiffon cake roll step 16