Raisin Chiffon Cake Roll
by Dapuff
Favorite
Difficulty
Easy
Time
1h
Serving
2
Sweets lovers~can't resist~"
1. Separate the egg yolk protein and put them in two different containers. Note that the container for the egg whites must be dry, otherwise the egg whites will be difficult to pass.
2. Squeeze a few drops of lemon into the egg white to make it easier to pass.
3. Add 40g of white sugar to the egg whites in three times and beat the egg whites with a whisk. The standard for beating is: Use a whisk to scrape the top of the egg whites to a pointy shape.
4. Add 40ml of milk and 50ml of corn oil to the egg yolk in sequence, and stir evenly with a manual whisk.
5. Sift 60g of flour twice, add it to the egg yolks, and stir evenly with a manual whisk. Standard: No granular solids.
6. Add the beaten egg whites to the egg yolk three times and stir evenly from bottom to top with a spatula.
7. The mixed cake liquid.
8. Line the baking pan with greased paper, pour the cake liquid, and smooth with a spatula, sprinkle a few raisins.
9. Preheat the oven at 150 degrees for 5 minutes, put the baking tray in, and bake at 150 degrees for 15 minutes.
10. Bake, take out, roll up, and cut into pieces.
