Original chiffon cake roll

Overview

Eggs are rich in protein. Consistently eating one egg every day can strengthen the brain, protect the liver, prevent arteriosclerosis, delay aging, prevent cancer and maintain skin beauty. The original chiffon cake roll I made today is low in sugar and oil, not sweet and greasy, and is very suitable for a nutritious breakfast. Chiffon is also famous for its seemingly simple cake, but many people have failed countless times before succeeding. How to make soft and delicate cake rolls without cracking or sticking is indeed a science. Novice bakers, learn this most basic cake roll and then try to make other more difficult cakes. Below, I will share the cake roll recipe and production process with you. If you don’t understand anything, you can leave a message and let’s make it together!

Tags

• baking
• children
• afternoon tea
• cake flour
• corn oil
• egg yolk
• white vinegar
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Prepare and weigh the ingredients, sift the low-gluten flour, separate the egg whites and egg yolks, prepare a clean oil-free and water-free stainless steel egg beating basin, pour in the weighed milk, a pinch of salt and corn oil, and beat evenly with a manual egg beater.

   

2. 2 Then add the egg yolk and beat until emulsified.

   

3. 3 Then add the sifted low-gluten flour.

   

4. 4 Use a "z" shaped mixing technique to stir the egg yolk batter until it is smooth and smooth without any particles, set aside.

   

5. 5 Start beating the egg whites and add a few drops of white vinegar. Turn the electric egg beater on low speed and add fine sugar when the egg whites form fish-eye foam.

   

6. 6 Add the fine sugar in two more batches. Beat the meringue with the electric egg beater at medium speed and then at low speed until it reaches a neutral foaming state. Lift the egg beater until the tip is in the shape of a small curved hook.

   

7. 7 First use a spatula to divide a portion of the meringue into the egg yolk batter, and mix evenly.

   

8. 8 Add the mixed batter to the remaining meringue, cut in half evenly, and the batter will be very fine.

   

9. 9 Line a golden plate with oiled paper, and pour the batter downwards from the center of the baking pan. Lift the baking pan and tilt it a little so that the batter automatically flows to the four corners. Then use a scraper to smooth it out and shake it gently a few times.

   

10. 10 Then put it into the middle rack of the oven preheated to 175 degrees, turn the heat up and down, and bake for about 20 minutes.

    

11. 11 When the cake is baked, take it out of the oven immediately. Hold the parchment paper on both sides with your hands to remove the cake from the baking pan.

    

12. 12 When it is warm, prepare a piece of parchment paper, invert the cake onto the parchment paper, and remove the bottom parchment paper. Take a rolling pin, wrap one end of the parchment paper around the rolling pin, and while rolling the parchment paper back on the rolling pin, push the cake forward with your hands.

    

13. 13 Twist both ends of the oil paper into a candy shape, and place the rolled cake roll in the refrigerator for more than 15 minutes to set the cake roll.

    

14. 14 Then you can tear off the oil paper and cut into equal parts with a fine-toothed knife.

    

15. 15 Let’s pose for a photo, it’s beautiful😄

    

16. 16 The cut tissue is good, showing off the nutritious breakfast!