Cream Chiffon Cake Roll
1.
The ingredients for the cake are ready, and fresh eggs are not only used for a higher success rate, but also less sugar can be used;
2.
The clean water can be replaced by milk, the egg white and egg yolk are separated, and the egg white is put into a clean basin without oil and water;
3.
Mix corn oil and water in the egg yolk in turn, sift the flour and beat evenly in irregular directions. Lift the whisk, and the egg yolk paste will drop down smoothly like a ribbon;
4.
The egg whites are beaten with an electric whisk, and the fine sugar is added in 3 times. After the thick foam is beaten, the delicate white foam is beaten, and when there are obvious lines, the egg beater is lifted, and the egg white paste presents a large hook-like wet hair bubble;
5.
Preheat the oven to 160 degrees, and then mix the cake batter: Pour 1/3 of the egg white batter into the egg yolk batter, stir evenly, then pour into the egg white batter, and mix evenly to form a smooth, shiny, and fluid cake batter;
6.
Pour greased paper on the square baking pan in advance, pour the cake batter into the baking pan, and scrape the surface with a scraper;
7.
Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, about 30 minutes, adjust according to the situation of your own oven;
8.
The baked cake roll is out of the oven, lift the baking tray and shake it twice, drag the cake roll to the drying rack, tear off the greased paper around, and cover the surface with a clean greased paper;
9.
Turn the cake roll over after 5 minutes, remove the oil paper at the bottom, and cut off the cake edges at the top and bottom ends;
10.
Spread the whipped whipped cream evenly on the cake slices that are dried to the warmth of your hand;
11.
Roll it into a roll from bottom to top, and wrap both ends with greased paper;
12.
Put it in the refrigerator for more than 30 minutes before taking out the slices.
Tips:
1. The amount of flour in the cake roll should not be too much, the amount can be between 50-80 grams; too much flour will cause the cake roll to crack when it is rolled, if the amount of flour is too small, and lack of support, the cake roll will collapse;
2. After the cake roll is out of the oven, you can gently roll it a few times to help shape the back; when it is warm to your hands, apply the cream to prevent the cream from being heated;
3. If you want the cake rolls to be cut neatly and beautifully, use a special pastry knife. You can make one cut and rinse with hot water and then cut a second cut.
