Chiffon Cake Roll
by Ya Lanlan
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Beat the eggs into the mixing bucket, separate the egg whites and yolks
2. Scooped out egg yolk
3. Add 25g sugar, salad oil and milk to the egg yolk and mix well
4. Stir the egg yolk liquid, add low powder, starch, baking powder and continue to stir until a paste
5. Add salt and tartar powder to the egg whites
6. The dough mixer uses the egg-beating function to stir evenly
7. Add 30g sugar and continue to stir
8. Add 30g sugar again and continue stirring
9. Add 30g sugar for the third time and stir until dry foaming
10. Take 1/3 of the egg white into the egg yolk liquid, cut and mix evenly
11. Pour the well-mixed mixture back into the remaining 2/3 egg whites and mix well
12. Mix all the egg liquids well
13. Line the baking tray with greased paper, pour the egg liquid on it, and smooth it
14. Heat the oven up and down at 180 degrees, preheat for 10 minutes in advance, and bake for 10 minutes in the oven
15. After baking, let it cool slightly, roll up while it is hot, and set for 30 minutes
16. Remove the grease paper and cut into small pieces
