Jam cake roll

Overview

Continue to practice making chiffon cake, this time making it into a cake roll. It’s so delicious too!

Separate egg yolks and egg whites. Add 20 grams of fine sugar to the egg yolks and beat evenly with a whisk.
Add the sunflower oil in three additions, stirring well after each addition before adding the next.
Add water and mix well.
Sift the low-gluten flour into the egg yolk batter and mix gently with a whisk.
Put the egg whites into a clean bowl that is water-free and oil-free, add two drops of white vinegar, beat with an electric egg beater at high speed, and add 50 grams of fine sugar in three batches. Beat the egg whites until they form sharp corners.
Take two-thirds of the egg white, add it to the egg yolk paste, and mix evenly.
Pour the mixed egg yolk paste into the egg white bowl and mix evenly.
Line a baking pan with tin foil, pour the mixed batter into the baking pan, smooth the surface, and lightly shake it a few times to pop out any air bubbles in the batter.
Preheat the oven to 180 degrees, upper and lower heat, middle layer, and bake for about 20 minutes. After taking it out of the oven, turn it upside down on a piece of clean oil paper or tin foil, tear off the tin foil while it's hot, and put it on the grill to cool.
Spread an appropriate amount of your favorite jam, score one end of the cake with a knife, but do not cut to the bottom, and gently roll up the cake.
Wrap the rolled cake in greaseproof paper, refrigerate for half an hour to set, then cut into thick slices.