Honey red bean chiffon cake roll

Overview

How to cook Honey red bean chiffon cake roll at home

Material preparation.
Stir milk, salad oil, and caster sugar together until the sugar melts.
Pour in the sifted flour and cornstarch and stir evenly.
Add egg yolks in portions and mix well.
Set aside the mixed egg yolk paste.
Add a few drops of white vinegar, beat the egg whites until they become frothy, add fine sugar in three batches, and continue stirring.
Beat until almost dry foam.
Add two-thirds of the egg whites to the egg yolk batter and mix evenly.
Pour the mixed batter into the remaining one-third of the egg white foam, and mix lightly evenly. Do not stir.
Add the dispersed honey red beans into the batter. Mix well.
Pour into baking dish. Shake a few times.
Put it in the oven at 165 degrees for 15-20 minutes and take it out of the oven. Place a piece of baking paper on the table, turn the cake upside down on the paper, and gently remove the paper from the top.
Beat the whipped cream until it gradually shows texture, spread it on the cooled cake, roll it up, put it in the refrigerator for 2 hours, take it out and cut it into pieces.
Appreciate the finished product.
Appreciate the finished product.