Chiffon cake roll

Low gluten flour 70g	Eggs 4
Milk 70g	Corn oil 25g
Fine sugar 40g	White vinegar/lemon juice 3 drops
Light cream 60g

How to make chiffon cake rolls

Step 1

Prepare all materials;

Step 2

Put the milk, egg yolks, corn oil and 10 grams of sugar in a bowl, then sift the low-gluten flour into the egg yolk liquid, then stir evenly until there are no particles;

Step 3

Add a few drops of white vinegar (preferably lemon juice) to the egg whites, pour 30g of fine sugar into the egg whites in two batches, and then beat until it is between wet foam and hard foam, that is, when you lift the egg beater, there will be a curved hook. Do not beat it too dry (as shown in the picture), otherwise the cake roll will crack;

Step 4

Take about a quarter of the egg whites and stir evenly up and down. It is best not to defoam, but a little bit is fine;

Step 5

Pour the mixed egg yolk paste into the beaten egg whites, then stir up and down to prevent defoaming;

Step 6

Preheat the oven to 150 degrees for 5 minutes, then pour the mixed cake batter into a gold baking pan (I use a 28*28 three-energy gold non-stick baking pan. If you don’t have a non-stick baking pan at home, bake it in the oven. Just put oil paper on the plate!), shake out the big bubbles, put it in the oven, and finally set the oven to 170 degrees and bake for 20 minutes;

Step 7

Take it out of the oven, invert it for two minutes, unmold it, roll it up while it's still hot, and put it in the refrigerator for 15 minutes;

Step 8

At this time, you can whip the whipped cream. When the cake roll is cool, roll it into the whipped cream. Of course, you can also use jam;

Step 9

After refrigeration and setting for 30 minutes, take it out and cut it into the width you like! (I cut it to about 3.5 cm^ _ ^)

Step 10

The finished product is pretty good! ! ^ _ ^ Chiffon cake roll cooking tips

Children, please adjust the temperature and time of the oven according to the temperament of your own oven!