Milk raisin chiffon cake roll

Milk raisin chiffon cake roll

Overview

I recently bought an oven and learned to make bread and cakes at home; this cake roll is the best I have made so far and it is also my daughter’s favorite cake. Every time I make it, I have to bake two plates, otherwise there won’t be enough food. I’m really happy to see that my daughter likes to eat it!

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Ingredients

Steps

  1. All ingredients are ready.

    Milk raisin chiffon cake roll step 1

  2. Separate the egg yolk and egg white, put the egg white into a water-free and oil-free basin, and put the egg yolk, milk, oil, salt and 1/4 sugar in another basin.

    Milk raisin chiffon cake roll step 2

  3. Use a hand mixer to beat the egg yolks, milk, and oil evenly until the sugar melts.

    Milk raisin chiffon cake roll step 3

  4. Sift the low-refined flour into the beaten egg yolk liquid using a flour sieve.

    Milk raisin chiffon cake roll step 4

  5. Use a rubber spatula to mix evenly

    Milk raisin chiffon cake roll step 5

  6. Add raisins, mix well and set aside.

    Milk raisin chiffon cake roll step 6

  7. Drop lemon juice into the egg whites, beat with an electric mixer three times and add the remaining sugar to the egg whites.

    Milk raisin chiffon cake roll step 7

  8. Beat egg whites until stiff peaks form.

    Milk raisin chiffon cake roll step 8

  9. Fold 1/3 of the egg whites into the already mixed egg yolk batter and mix evenly.

    Milk raisin chiffon cake roll step 9

  10. Pour the egg yolk paste mixed with 1/3 of the egg whites into the remaining egg whites and mix evenly with a spatula. Be careful to control the time. If the time is too long, the egg whites will defoam.

    Milk raisin chiffon cake roll step 10

  11. Pour the mixed cake batter into a baking pan that has been lined with oil paper, and scrape it flat; lift the baking pan and shake it vigorously on the chopping board a few times to expel the gas in the cake batter.

    Milk raisin chiffon cake roll step 11

  12. Preheat the oven to 160 degrees, put the cake batter into the oven and bake for about 50 minutes.

    Milk raisin chiffon cake roll step 12

  13. Gently score the baked cake slice about 3 cm from one end and spread it with condensed milk or jam

    Milk raisin chiffon cake roll step 13

  14. Use a rolling pin to wrap the wax paper around the cake and gently roll it up.

    Milk raisin chiffon cake roll step 14

  15. Wrap the cake roll with oil paper like rolling candy and set for 20 minutes.

    Milk raisin chiffon cake roll step 15

  16. Slice with a fine-toothed knife

    Milk raisin chiffon cake roll step 16

  17. The delicious cake is rolled and ready to enjoy!

    Milk raisin chiffon cake roll step 17