Blueberry Chiffon Cake Roll

Overview

Fluffy cake roll, blueberry flavor. After doing it several times, it finally turned out beautifully.

Tags

• baking
• cake flour
• salad oil
• white sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Separate the 4 eggs and put them into two clean basins. The basin in which the egg whites are stored should be free of water and oil.

   

2. 2 Add 10 grams of sugar, salt, and salad oil to the egg yolks and stir evenly.

   

3. 3 Add milk and mix well

   

4. 4 Add flour and sift. The purpose of sifting is to make the cake more delicate and to remove large particles of flour and other impurities.

   

5. 5 Stir evenly until it becomes a paste without any lumps and set aside for later use

   

6. 6 Add 17 grams of sugar to the egg whites and mix well. Add 50 grams of sugar in three batches.

   

7. 7 Beating like this is suitable for making angel food cake, but today I am making chiffon cake so I have to continue beating.

   

8. 8 Form into a chicken tail shape, lift the egg beater and the paste will not fall.

   

9. 9 Add the egg whites to the egg yolks in two batches. Do not stir for too long. Do not stir in circles. Stir gently up and down or in a semicircle.

   

10. 10 After mixing well for the first time, add the remaining egg whites and mix well.

    

11. 11 Line a baking sheet with greaseproof paper or tin foil.

    

12. 12 Gently shake the baking pan to pop out any air bubbles in the batter. Place in preheated baking pan. Heat up and down to 160 degrees for 25 minutes. The time and temperature depend on each oven.

    

13. 13 Take out of the oven, peel off the tin foil and place upside down on a baking sheet wire rack to cool. Then spread your favorite jam on the surface. Depends on personal taste. I used the blueberry flavor, which is sour and sweet.

    

14. 14 After rolling up, set aside for 10 minutes to set, then slowly remove the tin foil. slice. Enjoy it slowly.