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Chiffon Cake Roll (small Four Rolls)
by Lazy cat
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Separate egg white and yolk, add corn oil, milk, 10g fine sugar to egg yolk
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2. Add 30g of caster sugar to the egg whites in portions and beat until 7 is distributed
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3. Use a whisk to mix the egg yolk mixture evenly
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4. Sift in low-gluten flour and mix well to make egg yolk paste
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5. Take 1/3 of the egg white and add it to the egg yolk paste to replicate evenly
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6. Pour the batter from step 5 back into the egg whites and continue to replicate evenly
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7. Pour into a 28-square plate, shake it slightly, and drop it lightly for 2 times
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8. Put it in the oven preheated at 180 degrees and bake for about 25 minutes
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9. Take it out and put it on a drying net to dry, then take 250g whipped cream + 20g fine sugar to beat
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10. Spread the cream on the cake body, roll it up and put it in the refrigerator for half an hour.
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11. Decorate according to personal preference.
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Tips:1. The oven time and temperature are based on the situation of your own oven. The temperature and time here are for reference only.
2. Friends who don't like butter can choose to spread jam or bare rolls.
3. According to personal preference, forward or reverse curl.
