Strawberry Chiffon Cake Roll

Name: Strawberry Chiffon Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 50g Salad oil; 76g Low-gluten flour; 22g Powdered sugar; 40g milk; 80g Sugar; 200g Light cream; Some Red pigment; Some Green pigment

by Depelec

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

The originality of the cake roll comes from the book "Cute Painted Cake". The recipe of the cake uses my usual recipe, and the method has been changed, because it is more troublesome to make according to the original recipe. This kind of painting method seems very complicated, and it is fine to operate. As long as you have the basic skills to make chiffon egg rolls, you can usually succeed in one pass. "

Ingredients

Strawberry Chiffon Cake Roll

1. Separate egg whites and egg yolks for later use;

2. Pour milk and salad oil together and stir until emulsified;

3. 3. Add egg yolk and mix well;

4. Sift in low-gluten flour and stir in a large circle until smooth

5. 5. Add the fine sugar to the egg whites in portions and stir until stiff foaming;

6. 6. The egg yolk part and the egg white part are divided and relaxed evenly;

7. 7. Divide into two small portions and mix green and red separately

8. 8. Spread greased paper on the baking tray and squeeze a strawberry pattern on it

9. 9. Gently squeeze the remaining batter onto the strawberry batter and scrape it smoothly;

10. 10. Put it into the Depu oven, grill 180 degrees, and bake for 16 minutes;

11. 11. Take it out and keep it cool for later use;

12. 12. Whip the whipped cream with powdered sugar, put it on the cake roll, and roll it up

13. 13. Refrigerate for 2h, ready to eat and taste better

14. Delicious

15. Some chocolate on top

Tips:
The oven needs to be preheated in advance, after the batter is finally mixed, it should be sent into the oven for baking as soon as possible;
Because the fire of this cake is not easy to be too high, otherwise the color of the strawberry rolls rolled out is not bright enough