Strawberry chiffon cake roll

Overview

The idea of the cake roll comes from the book "Lovely Painted Cake". The cake recipe uses my own commonly used recipe, and the method has also been changed, because it is more troublesome to make it according to the original recipe. This kind of painting method seems very complicated, but it is actually easy to operate. As long as you have the basic skills of making chiffon egg rolls, you can usually succeed in the first time.

Tags

• baking
• children
• afternoon tea
• egg
• green pigment
• low gluten flour
• salad oil
• whipping cream
• fine sugar
• milk
• powdered sugar
• red pigment

Ingredients

Steps

1. 1 Separate egg whites and egg yolks and set aside;

   

2. 2 Pour milk and salad oil together and stir until emulsified;

   

3. 3 Add egg yolk and mix evenly;

   

4. 4 Sift in the low-gluten flour and stir in large circles until smooth

   

5. 5 Add fine sugar to the egg whites in batches and stir until stiff peaks form;

   

6. 6 Ease the yolk part and egg white part evenly in batches;

   

7. 7 Divide into two small portions and mix green and red respectively

   

8. 8 Place parchment paper on a baking sheet and pipe strawberry patterns on it

   

9. 9 Gently squeeze the remaining batter onto the strawberry batter and smooth it out;

   

10. 10 Place in Depp oven, grill mode 180 degrees, bake for 16 minutes;

    

11. 11 Take it out and let it cool for later use;

    

12. 12 Beat the light cream with powdered sugar, spread it on the cake roll, and roll it up

    

13. 13 Refrigerate for 2 hours, it is ready to eat and the taste will be better

    

14. 14 Delicious food is ready

    

15. 15 Dot some chocolate on top