Patterned Chiffon Cake Roll

Patterned Chiffon Cake Roll

Overview

Chiffon cake rolls are the ones I make the most. I make them every three days. This time I want to draw some patterns. It gives a different feeling and a different mood.

Tags

Ingredients

Steps

  1. Separate the egg whites and yolks, put the egg whites into a water-free and oil-free egg beating basin, and put the egg yolks into a bowl

    Patterned Chiffon Cake Roll step 1

  2. Set up another mixing bowl, add milk and salad oil, use a manual whisk to beat until the oil and water are mixed, it feels a bit like sour yogurt. After beating, add 20 grams of fine sugar, and continue beating until the sugar dissolves

    Patterned Chiffon Cake Roll step 2

  3. Add egg yolk and beat well

    Patterned Chiffon Cake Roll step 3

  4. Sift in the low-gluten flour in two batches, beating each time until the mixture is lumpy

    Patterned Chiffon Cake Roll step 4

  5. The batter after beating is smooth and thick

    Patterned Chiffon Cake Roll step 5

  6. Add 60 grams of fine sugar to the protein bowl and squeeze in a few drops of lemon juice (optional)

    Patterned Chiffon Cake Roll step 6

  7. Beat with an electric egg beater until wet peaks form. Gently lift the egg beater head into a curved angle as shown in the picture. Beat the egg whites and turn on the oven to 140 degrees to preheat up and down

    Patterned Chiffon Cake Roll step 7

  8. Use a rubber spatula to scoop a large spoonful of the beaten meringue into the egg yolk batter bowl, and stir evenly from the bottom up

    Patterned Chiffon Cake Roll step 8

  9. Pour all the mixed batter into the meringue basin and mix evenly

    Patterned Chiffon Cake Roll step 9

  10. Take a small bowl, add matcha powder and a tablespoon of cake batter

    Patterned Chiffon Cake Roll step 10

  11. Mix well and put into a piping bag

    Patterned Chiffon Cake Roll step 11

  12. Cut a small opening in the piping bag (if you are not sure about it, cut a small opening first and squeeze a little into the bowl. If the opening is small, cut a larger opening), then draw a pattern on a baking sheet lined with greaseproof paper, bake in the middle of the oven for 1 and a half minutes and take it out

    Patterned Chiffon Cake Roll step 12

  13. After taking it out, pour in other cake batter, level it slightly with a spatula, then pick up the baking pan with both hands and slam it on the countertop a few times to release big bubbles, then put it in the middle rack of the oven and bake for 15 minutes

    Patterned Chiffon Cake Roll step 13

  14. Take out the baked cake, hold the edge of the parchment paper and drag it to the baking grid, tear off the parchment paper around it and let it cool slightly

    Patterned Chiffon Cake Roll step 14

  15. Then place it upside down on the baking mesh, tear off the parchment paper at the bottom, turn the parchment paper over, cover it and wait for it to cool

    Patterned Chiffon Cake Roll step 15

  16. After the cake has cooled, place a new piece of oil paper on top and turn it upside down

    Patterned Chiffon Cake Roll step 16

  17. Use a rolling pin to roll it up and wrap it, with the seam facing down, wrap both ends, put it in the refrigerator for half an hour to set, take it out, cut it into pieces and eat

    Patterned Chiffon Cake Roll step 17