Chiffon cake roll

Chiffon cake roll

Overview

Chiffon cake is a cake that is more commonly made and is more suitable for my son’s appetite. I have adjusted the amount of oil here and think it is healthier!

Tags

Ingredients

Steps

  1. Weigh all the ingredients

    Chiffon cake roll step 1

  2. Use 2 clean, water-free and oil-free basins to separate the egg yolks and egg whites. Be careful not to break the egg yolks when dividing. You can use a small bowl to beat them one by one to prevent breakage

    Chiffon cake roll step 2

  3. Add 80g corn oil to the egg yolk and mix well

    Chiffon cake roll step 3

  4. Add 120mL of water and stir evenly

    Chiffon cake roll step 4

  5. Sift in 160g low-gluten flour and 2g salt, mix well, it is best to sift it once if possible, so that the cake will be more delicate

    Chiffon cake roll step 5

  6. Add 1~2 drops of vanilla extract to the batter and mix well, set aside for later use

    Chiffon cake roll step 6

  7. Add 2 drops of white vinegar and 40g of fine sugar to the egg whites and beat until rough

    Chiffon cake roll step 7

  8. Add the remaining 80g of fine sugar in 2 additions

    Chiffon cake roll step 8

  9. Beat until soft peaks appear when the whisk is lifted

    Chiffon cake roll step 9

  10. Add the egg whites to the egg yolk paste in 2 batches and mix evenly using cutting and mixing techniques (do not make circles)

    Chiffon cake roll step 10

  11. Quickly mix into a fine cake batter

    Chiffon cake roll step 11

  12. Line a baking sheet with parchment paper

    Chiffon cake roll step 12

  13. Pour in the batter and shake vigorously a few times

    Chiffon cake roll step 13

  14. Preheat the oven and bake on the middle rack at 160 degrees for 25 to 30 minutes. The temperature of each oven is different, so pay attention to the color

    Chiffon cake roll step 14

  15. Take it out together with the oil paper and let it cool, then slowly peel off the oil paper

    Chiffon cake roll step 15

  16. Cut one-third of the cake with a knife without cutting it to facilitate rolling the cake

    Chiffon cake roll step 16

  17. Roll up slowly and wrap with oil paper to shape

    Chiffon cake roll step 17

  18. Cut into pieces and eat. Here I used front and back rolls, so I used 2 portions. If you make 1 portion, just reduce the amount of ingredients by half

    Chiffon cake roll step 18

  19. Rewind effect

    Chiffon cake roll step 19

  20. Positive roll effect

    Chiffon cake roll step 20

  21. Front and back rolls

    Chiffon cake roll step 21

  22. Finished product

    Chiffon cake roll step 22

  23. Finished product

    Chiffon cake roll step 23