Low gluten flour 85g Milk 60g
Corn oil 40g Eggs (average 58g each) 5
sugar 60g raisins 30g
Lemon juice 5 drops
How to make raisin chiffon cake roll [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 1

Step 1

Prepare the ingredients, soak the raisins in water for a while, remove and drain; (Note: Some recipes use rum to soak raisins, but I didn’t have that, so I used water;) [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 2

Step 2

Place the egg yolks and egg whites separately in two basins. The egg white basins must be free of oil, water and egg yolk; (Note: Mix the egg yolk paste first. If the speed is slow, you can put the egg white basin in the refrigerator to refrigerate)[Duoma learns baking] How to make raisin chiffon cake rolls Illustration 3

Step 3

Beat the egg yolks with a hand whisk; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 4

Step 4

Add milk and oil to the egg yolk bowl and stir evenly; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 5

Step 5

Sift the low-gluten flour into the egg yolk bowl and stir with a spatula; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 6

Step 6

Fold the egg yolk paste. During the mixing process, be careful not to stir in circles to avoid gluten; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 7

Step 7

Now start whipping the egg whites; add 5 drops of lemon juice into the egg whites basin. You can also drop four or five drops of lemon juice or white vinegar into the egg whites before beating them, or you don’t need to add them. I don’t add them in most of my preparations;[Duoma learns baking] How to make raisin chiffon cake rolls Illustration 8

Step 8

Pour the sugar into the egg white bowl. I basically put it all at once and beat it directly to the desired level. You can also pour it in two or three times during the beating process. [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 9

Step 9

Beat until wet foaming, and the egg whites can pull out curved sharp corners. This is different from the usual round mold chiffon, which needs to be beaten until hard foaming. You need to pay attention, if it is beaten, the baked cake roll will prone to cracking; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 10

Step 10

Line a baking sheet with oiled paper and sprinkle the drained raisins on it; turn on the oven and preheat it to 160 degrees; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 11

Step 11

Take half of the whipped egg whites and put it in the egg yolk bowl, stir it a few times without making it too even; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 12

Step 12

Pour it into the protein bowl and mix with the remaining egg whites or cut and mix evenly. Be careful not to stir in circles to avoid defoaming;[Duoma learns baking] How to make raisin chiffon cake rolls Illustration 13

Step 13

Mixed cake batter; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 14

Step 14

Pour the mixed cake batter onto the baking sheet, spread it evenly with a spatula, and drop it vertically to shake it a few times to knock out some big bubbles; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 15

Step 15

Place in the middle layer of the oven and heat up and down to 160 degrees for 30 minutes. Press the surface of the cake lightly. If you hear a rustling sound, it is done; (Note: The time and temperature are for reference only and will depend on your own oven) [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 16

Step 16

Shake the baked cake lightly and place it upside down on the grill. Remove the parchment paper at the bottom to release the heat; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 17

Step 17

If it is not hot to the touch, turn the cake back onto a piece of clean oil paper and roll it up. Some people on the Internet used a rolling pin to help with the roll, but I couldn't use it well, so I just rolled it with my bare hands. I tried it several times. Not too bad;[Duoma learns baking] How to make raisin chiffon cake rolls Illustration 18

Step 18

Once rolled, wrap it in oil paper and refrigerate for more than 30 minutes to set, making it easier to cut into pieces and taste better; [Duoma learns baking] How to make raisin chiffon cake rolls Illustration 19

Step 19

Cut off the unsightly parts on both sides and it will look much more beautiful. Raisin chiffon cake roll cooking tips

Tell me a few more words: This recipe is also for a chiffon cake in an eight-inch round mold. However, if it is made into a round mold, the egg whites need to be whipped until they become stiff peaks, which means they can be pulled into an upright, short triangle state. The baking time for an eight-inch round mold is 150 degrees and 60 minutes. Cake rolls are relatively easy to make. You don’t need to beat the egg whites until they are completely creamy, and the baking time is shorter than that of a round mold. After cooling, it is also very good to roll with whipped cream. You can just do thisThe naked rolls are also delicious. If you don’t need a round mold to make a birthday cake, it’s better to make cake rolls.