Gorgeous Chiba Pattern Cake Roll

Overview

I have always liked the Chiba pattern, a simple change, but very gorgeous and attractive. This cake roll is very simple. If you can make chiffon cake, it is not too difficult. Just pay attention to two points. First, the egg roll skin should not be too wet or soft, otherwise the skin will be stuck when it is turned upside down. Second, the cake is easy to crack when rolled, so be careful. The delicate cake, paired with salad dressing and meat floss, immediately tastes unique, and it goes well with this pattern~

Tags

• baking
• baking powder
• cocoa powder
• egg
• low gluten flour
• sugar
• sunflower oil
• white vinegar
• fine sugar
• water

Ingredients

Steps

1. 1 Separate the egg whites and yolks, and make sure the basin in which the egg whites are placed is free of oil and water. Add 20g of fine sugar to the egg yolks and beat with an electric whisk until completely combined and the egg yolks become lighter in color.

   

2. 2 Add the sunflower oil in three batches, beating each time until fully incorporated.

   

3. 3 Add water and mix gently to combine. Mix the flour and baking powder evenly, sift into the egg yolk paste, mix evenly with a spatula and set aside.

   

4. 4 Wash and dry the eggbeater, add a few drops of white vinegar to the egg whites, beat until fish-eye bubbles form, add 20g fine sugar, continue beating until feathery, add 20g fine sugar, beat until the egg whites have obvious lines, add the remaining 20g fine sugar. Keep beating until the egg whites in the basin will form a small hook when you lift the egg head, but will not fall softly.

   

5. 5 With a spatula, add one-third of the egg whites to the egg yolk batter, cut and mix evenly, then pour in the remaining two-thirds of the egg whites, cut and mix evenly. If there are egg whites in the batter that are not mixed, there will be many small holes in the finished product and the texture will not be so delicate.

   

6. 6 Take two tablespoons of batter, sift in cocoa powder, mix well, and put into a piping bag for later use. Line a baking sheet with tin foil, pour the remaining batter into the pan and smooth it out, then tap it hard a few times to release any air bubbles.

   

7. 7 Cut a small opening in the piping bag, squeeze out some parallel strips from the cocoa batter, and use a thinner chopstick to make a few vertical strokes to form a beautiful thousand-leaf pattern. Preheat the oven and bake the middle rack at 150° for 25 minutes, then turn to the upper rack and bake for one minute. Bake the skin a little and the skin won't stick to it when you flip it upside down.

   

8. 8 When the cake is out of the oven, invert it onto oil paper (tinfoil), remove the tin foil or oil paper on the surface while it's hot, let it cool until it's warm, apply salad dressing and sprinkle with meat floss (or spread your favorite jam). Roll it up with oil paper or tin foil (turn over the paper on the baking sheet and use it), tighten both ends, and form into a large candy shape. Place it in the refrigerator to set for more than 20 minutes before slicing and eating.