Chiffon Cream Cake Roll

Chiffon Cream Cake Roll

by meggy dancing apple

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon cakes are light and soft, and many people like them. It does not matter if the chiffon cake has cracks on the surface, as long as it is not the "East Africa Rift Valley", the taste is more fluffy than the non-cracked ones. But if it is used on cake rolls, it will not be so beautiful. Someone uses the recipe of an 8-inch chiffon cake to make cake rolls, and it must be unsuccessful. Because the thickness of the two is different, it is necessary to make adjustments in the recipe and the temperature and time of baking. And I, after experiencing most of the failures and instability, have summed up some experience, and I will share with you here.
Use a high temperature of 170-180 degrees (adjusted according to the situation of different ovens), about 20 minutes. The cake slices baked at this temperature and time rise very high, and there will be no obvious shrinkage after being baked. There is no pudding layer in the cake slices. The fluffy cake slices are rolled with cream and fruit. They look beautiful and taste good. nice. In addition, the flour in the 8-inch chiffon cake recipe should be reduced. My 8-inch chiffon generally uses about 100 grams of low-gluten flour, and in order to increase the softness of the cake roll, the flour is reduced to about 60 grams. Some people think that whipping egg whites is the key to the success of the cake roll, but it is not all. The egg whites are all wet and foamed and large hooks appear, but the real key is the temperature and time mentioned above. These two points are mastered. Even if the egg whites are beaten wet and imitate dry, there is no problem. "

Ingredients

Chiffon Cream Cake Roll

1. The main ingredients of the cake are ready: corn oil can be replaced with soybean oil, salad oil and other non-obvious oils; milk can be replaced with the same amount of water and fruit juice; eggs weigh about 65 grams in shell; cakes should use low-gluten flour. Using other flours will affect the taste.

Chiffon Cream Cake Roll recipe

2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater.

Chiffon Cream Cake Roll recipe

3. Add corn oil to the egg yolk one by one, mix well and then add salad oil and beat evenly; Sift in low-gluten flour and mix it in irregular directions without dry powder or particles. Set aside for later use.

Chiffon Cream Cake Roll recipe

4. Use an electric whisk to make coarse bubbles at medium speed. There is no egg white shape. Add fine sugar in 3 times. They are: after making coarse bubbles, after making fine white bubbles, and after making white bubbles with obvious lines; Finally, when you feel a little resistance, turn off the power and lift up the whisk, so that the egg white paste presents the wet foaming of a larger hook.

Chiffon Cream Cake Roll recipe

5. First preheat the oven and heat up and down to 170 degrees; then take 1/3 of the egg white paste into the egg yolk paste, and mix well with a manual electric appliance.

Chiffon Cream Cake Roll recipe

6. Pour the mixed batter back into the egg white batter and stir evenly with a spatula to form a smooth and shiny cake batter.

Chiffon Cream Cake Roll recipe

7. Pour the cake batter into a square baking pan covered with greased paper, and use a scraper to smooth the surface; lift the baking pan and shake it a few times to shake out the large bubbles.

Chiffon Cream Cake Roll recipe

8. Put the baking pan with the cake batter into the middle of the preheated oven, 170 degrees, up and down, 22 minutes; according to the actual situation of the oven and the material of the baking pan to adjust the time.

Chiffon Cream Cake Roll recipe

9. After the oven is out, pick up the oven and shake it a few times to shake the excess heat out; pull the oil paper to drag the cake slices to dry; cover the surface with a clean oil paper; the bottom right corner of the cake in the picture is cracked because There is no greased paper on this facade of the oven. The cake paste sticks to the baking pan, and it breaks when it is dragged out; therefore, the experience is summarized: either the greased paper is tightly laid on the inside of the baking pan; or it is stripped off the edge of the mold after it is out of the oven. mold.

Chiffon Cream Cake Roll recipe

10. Refrigerate the whipped cream for more than 8 hours into the egg-beating bowl, add 10% fine sugar with the amount of cream, and beat at a medium speed and then a low speed to 9 for distribution. It is fine and grainy and cannot flow easily.

Chiffon Cream Cake Roll recipe

11. Turn over the cake slice, tear off the oily paper on the bottom, cut the top and bottom sides obliquely to trim; apply a thicker cream on the bottom, spread it thinner farther away, and wash it on the bottom 2, 3 cm away from the edge Anhydrous strawberries.

Chiffon Cream Cake Roll recipe

12. Roll it up from bottom to top, wrap it in greased paper, put it in the refrigerator for at least half an hour, and then cut it into pieces.

Chiffon Cream Cake Roll recipe

13. Sweet and soft chiffon cream cake roll!

Chiffon Cream Cake Roll recipe

Tips:

1. The temperature for making chiffon cake rolls should not be low. Heating quickly can make the cake batter swell and shape. Although low-temperature baking can make the surface smooth and not cracked, it will collapse after being baked. This is what I have summed up many times. experience;
2. Cover the surface of the cake slice with a clean greased paper after it is out of the oven to prevent the skin from evaporating and drying out; it can be rolled up when it is warm to increase its softness;
3. The prepared cream cake rolls are stored in the refrigerator and stored within 3 days; however, the water in the cream will be absorbed by the cake. The longer the time, the worse the taste of the cream will be.

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