Ingredients for Chiffon Cake Roll: Low-gluten flour 70g, Eggs 4, Milk 70g, Corn oil 25g, Granulated sugar 40g, White vinegar/lemon juice 3 drops, Whipped cream 60g.
Method for Chiffon Cake Roll: Step 1: Prepare all ingredients; Step 2: Combine milk, egg yolks, and corn oil with 10 grams of sugar in a bowl, then sift low-gluten flour into the yolk mixture and fold evenly until smooth and lump-free; Step 3: Add a few drops of white vinegar (preferably lemon juice) to the egg whites, and beat in 30g of sugar in two portions, until the meringue reaches a soft to stiff peak stage, lifting the beater leaves a curved hook (as shown in the picture).
Avoid over-beating, as this may cause the cake roll to crack; Step 4: Take about a quarter of the meringue and gently fold it in, trying not to deflate the mixture. A little deflation is acceptable; Step 5: Pour the prepared yolk batter into the beaten egg whites and fold gently to prevent deflation; Step 6: Preheat the oven to 150 degrees Celsius for 5 minutes, then pour the mixed cake batter into a golden baking tray (I use a 28*28 non-stick golden baking tray.
If you don’t have a non-stick tray, line the oven’s own tray with parchment paper!), tap out the large bubbles, place in the oven, and set the oven to 170 degrees Celsius for 20 minutes; Step 7: After baking, invert for two minutes, demold, and roll up while still warm, then refrigerate for 15 minutes; Step 8: At this time, whip the cream. Once the cake roll is cool, unroll and fill with whipped cream, or you can use fruit jam; Step 9: After refrigerating and setting for 30 minutes, remove, slice to your preferred width, and serve! (I cut them to about 3.
5 cm wide ^_^); Step 10: The finished product looks great, doesn’t it? ^_^
Cooking Tips for Chiffon Cake Roll: Please adjust the oven temperature and time according to your oven’s characteristics! There are tricks to making delicious dishes, and I have a little trick for each of my recipes. You can search for ‘cake’ to view my recipes directly!
