Chiffon Cake Roll
by West Horse Gardenia
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the ingredients.
2. Separate egg yolk and egg white. Add 20 grams of sugar and milk salad oil to the egg yolk. Stir well.
3. Sift in low flour and cornstarch.
4. Cut and mix evenly until there are no dry noodle particles.
5. Add the egg whites to lemon juice and then add the remaining 60 grams of sugar in three times. Beat the egg whites to 9 to distribute.
6. Mix the whipped egg whites with the egg yolk batter in 3 times. Cut and mix evenly into a cake batter.
7. Pour the cake batter onto a baking sheet lined with parchment paper. Shake out bubbles.
8. Re-enter the oven at 160 degrees, middle level, 20 minutes.
9. After taking it out, it is upside down on the grilling net. Let cool.
10. Tear off the baking paper.
11. Spread cherry jam evenly on the cake slices.
12. Move the baking paper while rolling it, roll it up gently, and cut into pieces with the seal facing down.
Tips:The baking time and temperature are adjusted according to the temperament of your own oven
