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
