Cranberry Chiffon Cake Roll

Overview

Many friends who are new to baking have a mixed love-hate relationship with chiffon cakes. I am no exception. I have also walked through that stage step by step. I have constantly summed up my experience in failures and slowly become more comfortable with it. I suggest that novice friends start to understand the principles of chiffon cake. Understand the principles, understand the professional terms, understand the importance of each step of the operation, understand in advance the possible problems and how to solve them, and then combine them with a good recipe and be careful to bake a perfect chiffon. Don’t rush into it as soon as you get the prescription, otherwise you won’t know where to find the reason for failure. The chiffon cake roll baked with this recipe has a delicate texture and does not crack. With the addition of cranberries, it is sour and sweet, which is especially delicious. Pair it with a glass of milk for a delicious breakfast.

Tags

• baking
• children
• cake
• dinner with friends
• chiffon cake
• dinner
• corn oil
• dried cranberries
• egg
• low gluten flour
• refined salt
• white vinegar
• fine sugar
• water

Ingredients

Steps

1. 1 Chop dried cranberries (you can also crush them directly with a food processor)

   

2. 2 Add water and corn oil to the bowl, stir slightly with a hand mixer,

   

3. 3 Add 4 egg yolks, (oil and water cannot be fused by themselves, but with the egg yolk as an emulsifier, the two can blend well with each other,)

   

4. 4 Stir until fully combined,

   

5. 5 Sift in low-gluten flour and refined salt. (The effect of adding salt is actually similar to adding salt to stir-fry. Adding salt to cakes can make the sweetness more prominent, and it will not taste sweet. You may see that salt must be added to the recipes of foreign baking masters.)

   

6. 6 Mix until smooth and set aside for later use (don't worry about the flour becoming glutenous, just use a manual whisk to make a "Z", the flour will be mixed evenly easily)

   

7. 7 Add 2 drops of white vinegar to 4 egg whites (you can also use lemon juice, which adjusts the acidity and alkalinity of the egg whites and can make the protein more stable), and use an electric egg beater at low speed to make a rough foam,

   

8. 8 Then add fine sugar in three batches, (whip alternately with medium to high speed, you can mix and beat counterclockwise, when you lift the egg beater and the meringue has a curved hook, switch to low speed,) until the meringue presents an upright peak. At this time, the meringue is between dry and wet, and should not be too hard, otherwise the cake roll will easily crack when baked,

   

9. 9 Take 1/3 of the meringue and add it to the egg yolk paste,

   

10. 10 Stir evenly (just like stir-fry, stir from bottom to top, try to be as gentle as possible, but don't be particularly careful, the meringue is beaten stably, and it is not easy to defoam at this time)

    

11. 11 Then pour the egg yolk paste into the meringue and mix evenly,

    

12. 12 Then add cranberries and stir a few times,

    

13. 13 Pour the cake batter 15cm away from the baking pan, then tap the bottom of the baking pan to release air bubbles,

    

14. 14 Put in the preheated oven, middle layer, 160 degrees, upper and lower heat, hot air bake for 25 minutes (just preheat 180 degrees for 5 minutes in advance)

    

15. 15 Take it out of the oven and let it dry for a few minutes, then unmold it, roll it up (you can use oil paper or a silicone mat), put it in the refrigerator for 1 hour, and then cut it into pieces.