1. Separate the egg whites and egg yolks first. The egg whites should be water-free and oil-free
2. Begin to beat the egg whites, add the caster sugar in three times, and add 20 grams to the egg yolk. Use an electric whisk to whip up the wet foam, and there will be curved sharp corners when you lift the egg whites
3. Add fine sugar to the egg yolk and beat until the volume is enlarged
4. Add the vegetable oil three times, and beat each time until it is evenly mixed before adding the next time
5. Add water and beat gently
6. Sift the low-gluten flour into the egg yolk and stir evenly with a rubber spatula. (The photo was missed in the middle) After the whipped egg whites are divided into the egg yolk batter, stir evenly to form a chiffon cake batter
7. Put tin foil on the baking tray and smooth the surface. Give a few vigorous shakes to let the big bubbles escape from the batter. Put it in the middle of the preheated oven at 170 degrees and bake for 20 minutes.
8. Prepare a piece of plastic wrap, pour the cake on top, tear off the tin foil while it is hot, and put jam on the film
9. Roll it all the way to the end, put the rolled cake together with plastic wrap in the refrigerator for half an hour, wait for it to be shaped, and cut it.
10. The finished product can be eaten. I don’t have much strawberry jam left, so there is less film.
Tips:1. 2.5 grams of baking powder should be added to the original formula. I personally suggest that baking powder should not be added as much as possible.
2. The oven temperature is for reference only.
