Chiffon Cake Roll

Chiffon Cake Roll

1. Weigh all the ingredients

2. Separate the egg yolk from the egg whites with 2 clean, water-free and oil-free basins. Be careful when dividing. Do not break the egg yolk. Use a small bowl to beat them one by one to prevent damage.

3. Add 80g corn oil to the egg yolk and stir well

4. Add 120mL of water and stir evenly

5. Sift in 160g low-gluten flour and 2g salt, mix well, if possible, sift it again, so that the cake is more delicate

6. Add 1~2 drops of vanilla extract to the batter, mix well, set aside and set aside

7. Add 2 drops of white vinegar and 40g of fine sugar to the egg whites and beat until thick

8. Add the remaining 80g of caster sugar in 2 more times

9. Beat until the whisk is lifted and a soft tip appears.

10. Add the egg whites to the egg yolk paste in 2 times, and mix evenly with the cutting and mixing method (do not make a circle)

11. Quickly mix into a delicate cake batter

12. Line the baking tray with greased paper

13. Pour the batter and vigorously shake it a few times

14. Preheat the oven, and bake the middle layer at 160 degrees for 25 to 30 minutes. The temperature of each oven is different, pay attention to the color

15. Take it out together with the greased paper to cool, then slowly peel off the greased paper

16. Cut one third of the cake with a knife, don’t cut it, so that the cake can be rolled up easily

17. Slowly roll it up, wrap it in oiled paper, and set the shape

18. Cut into pieces. Here I used the front roll and the back roll, so I used 2 servings. If you make 1 serving, halve the amount of ingredients.

19. Rewind effect

20. Curling effect

21. Front and back roll

22. Finished product

23. Finished product