Cream cake roll

Overview

How to cook Cream cake roll at home

Tags

• baking
• children
• breakfast
• afternoon tea
• children's day
• cake flour
• egg yolk
• kiwi
• whipping cream
• white sugar
• white vinegar
• milk
• protein
• vegetable oil

Ingredients

Steps

1. 1 Ingredients for chiffon cake rolls

   

2. 2 Mix the egg yolks, sugar, and vegetable oil evenly, then add the milk and stir until the oil and water are combined.

   

3. 3 Sift the cake flour and add it in two batches, mixing evenly each time. Do not over-stir to avoid gluten formation.

   

4. 4 Add a few drops of white vinegar to the egg whites, add the sugar in three batches, beat until 90% fluffy

   

5. 5 Pour 1/3 of the meringue into the egg yolk batter and mix evenly, then pour back into the remaining 2/3 of the meringue and mix

   

6. 6 Pour the batter evenly into a baking pan lined with greaseproof paper in advance, smooth it out with a spatula, and shake it twice. Place in the preheated oven and bake at 135 degrees for 40 minutes.

   

7. 7 Beat 120 grams of whipping cream and 12 grams of caster sugar until texturey

   

8. 8 After the cake is baked, lightly shake it and invert it. Spread another piece of parchment paper, remove the cake paper and replace it. Use a cake cutter to gently cut a one-inch slit without cutting through.

   

9. 9 Spread the whipped cream and place the sliced kiwi fruit on top.

   

10. 10 Use oil paper to roll up the cake and place it in the refrigerator for 40 minutes. So delicious!