Blueberry Chiffon Cake Roll

Overview

How to cook Blueberry Chiffon Cake Roll at home

Tags

• baking
• chiffon cake
• blueberry jam
• egg
• low gluten flour
• olive oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 After the egg white and egg yolk are separated, add 10g powdered sugar and milk to the egg yolk

   

3. 3 Add olive oil

   

4. 4 Sift in low-gluten flour

   

5. 5 Mix well

   

6. 6 Add 3-4 drops of lemon juice to the egg whites for easier whipping

   

7. 7 Add sugar in three batches

   

8. 8 Beat until peak-like

   

9. 9 Pour one-third of the egg white into the egg yolk liquid, cut and mix evenly

   

10. 10 Pour back into the egg whites

    

11. 11 Continue the mixing method,

    

12. 12 Line a baking sheet with greased paper

    

13. 13 Pour into baking pan

    

14. 14 Shake out the bubbles vigorously

    

15. 15 Preheat the oven to 180° for about 15 minutes, adjust accordingly according to your own oven

    

16. 16 After taking it out, place it on the grill to cool down naturally. Cover the front with oil paper. Tear off the oil paper at the bottom. Apply an appropriate amount of blueberry sauce. Roll it up with the oil paper and put it in the refrigerator for easy cutting