Low gluten flour 60g Pure milk 60g
Corn oil 40g Eggs 4
Powdered sugar 60g Lemon juice A few drops
How to make original chiffon cake roll Original Chiffon Cake Roll#2016 Panasonic Masters Competition (Shanghai)# Recipe Illustration 1

Step 1

Prepare and weigh ingredients. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 2

Step 2

Separate the egg whites and egg yolks. Choose an egg of about 60 grams each. The container where the egg whites are placed must be free of oil, water and impurities. When separating the egg whites, be careful not to have a drop of egg yolk inside, otherwise it will be difficult to beat. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 3

Step 3

Beat the egg liquid with a manual egg beater and then add 40 grams of corn oil and beat evenly. The corn oil can be replaced with sunflower oil.Use these lighter-flavored oils, but butter, canola oil, and olive oil are not recommended. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 4

Step 4

Add 60 grams of milk and mix well. Be sure to beat for a while to completely combine the egg liquid with oil and milk. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice diagram 5

Step 5

Add 60 grams of low-gluten flour through a sieve and mix well. When mixing, use a whisk to gently stir back and forth in a z-shape. Do not stir in circles to avoid gluten formation. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai)# Recipe Illustration 6

Step 6

Lift the egg beater from the batter, and the batter will drip down easily and smoothly from the egg beater without any dry powder. The egg yolk batter is mixed successfully and set aside for later use. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 7

Step 7

Add a few drops of lemon juice to the egg whites, or add a few drops of white vinegar without lemon juice. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 8

Step 8

Beat the egg whites at high speed with an electric egg beater until the egg whites form fish-eye bubbles. Add one-third of the powdered sugar. A friend asked what powdered sugar is. I beat it with white granulated sugar in a food processor. What comes out is powdered sugar. . Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 9

Step 9

Use an electric mixer to continue beating at high speed. When the egg white foam disappears and becomes smooth and smooth, add one-third of the powdered sugar. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 10

Step 10

Continue to beat the egg whites at high speed with the electric mixer. When the egg whites are wet and foamy, add the last third of the powdered sugar. Continue to beat the egg whites until fine lines appear. Switch to the low setting of the electric egg beaters and beat for a while. When you feel some slight resistance, Stop beating to avoid defoaming. Pick up the whisk and have a look. It will be fine if it has a slight curve. Do not continue to beat to avoid cracking during baking.Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 11

Step 11

Use a silicone spatula to add one-third of the egg whites into the egg yolk batter and stir evenly. Don't stir in circles to avoid defoaming. Stir from the bottom like stir-frying. Don't stir too hard, use a gentle technique. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 12

Step 12

Pour all the mixed egg yolk paste back into the remaining egg whites, and mix evenly as before, moving quickly and lightly. Original Chiffon Cake Roll #2016 Panasonic Masters (Shanghai)# Recipe Illustration 13

Step 13

This is a mixed egg white and egg yolk paste, which is delicate, smooth and full. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 14

Step 14

Prepare a baking pan, I used a 28x28 square pan, line it with greaseproof paper to make it easier to unmold, and pour the egg batter into the baking pan. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 15

Step 15

Use a spatula to smooth out the egg batter and shake the pan vertically.Big bubbles come out. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #How to practice illustration 16

Step 16

Put the baking sheet into the preheated oven and bake at 150 degrees Celsius for 30 minutes on the middle shelf. The temperature of each oven is different. The specific temperature depends on the temperament of each oven. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 17

Step 17

After the cake is baked, quickly take it out of the oven while wearing heat-proof gloves, drop it vertically to release the heat, then immediately pull the parchment paper to the baking grid, tear off the parchment paper while it's hot, and turn the wrong side up. After tearing it off, turn it over immediately, right side up, otherwise the skin on the front side will come off when the water vapor and oil paper simmer.Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 18

Step 18

Cover the cake with a piece of parchment paper to prevent the surface from drying out. When it is warm for about twenty minutes, turn it over and start making the cake roll. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 19

Step 19

When rolling, you can use a rolling pin to wrap the oil paper and roll it backwards. The cake roll should be rolled forward so that the roll is not easy to crack. After rolling, set it for half an hour. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 20

Step 20

Use a serrated knife to cut the cake roll into the desired shape. When cutting the cake roll, do not cut it with one knife, otherwise it will deform the cake roll. The correct way to cut is to hold the serrated knife and gently pull it back and forth like sawing wood, and use force. Be gentle, wipe the knife with a clean cloth after each cut, and then make another cut. Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 21

Step 21

Very elastic and the rolls did not crack at all ^_^ Original Chiffon Cake Roll#2016 Panasonic Masters (Shanghai) #’s practice illustration 22

Step 22

It tastes better than the delicate cloud-like chiffon cake and has a softer texture. Cooking tips for original chiffon cake rolls

To successfully make this roll requires not only a good recipe, but also your persistence, care and patience. If you want to make a perfect hurricane roll, please read every step patiently^ _^