Chiffon Cake Roll

Chiffon Cake Roll

Introduction:

"This is a very simple and delicious cake roll, especially suitable for novices"

Production steps:

Step 1: first prepare two plates, oil-free and water-free, separate four eggs, one plate for egg white and one plate for egg yolk

Step 2: add corn oil into the yolk plate and stir the milk evenly

Step 3: sift the low gluten flour into the yolk plate and mix well

Step 4: put a few drops of lemon juice into the egg to remove the fishiness

Step 5: add the sugar into the egg white three times

Step 6: This is a good protein cream

Step 7: take one third of the protein cream into the egg yolk paste, and mix well

Step 8: pour the egg yolk paste into the remaining 2 / 3 protein cream and stir well

Step 9: lay oil paper on the baking tray

Step 10: pour the cake paste into the baking tray covered with oil paper, gently take the scraper to scrape it evenly, and shake it a few times to shake away the bubbles of the cake paste

Step 11: put the baking tray into the preheated oven and bake for 23 minutes at 170 ℃

Step 12: 23 minutes later, out of the oven, air cold

Step 13: squeeze in the chocolate sauce and roll it up

Step 14: roll with rolling pin

Step 15: the finished product is like this, then cut it and enjoy it. You can pinch it, cream or fruit

Materials required:

Eggs: 4

Low gluten flour: 50g

Corn oil: 40g

Milk: 50g

Sugar: 60g

Lemon juice: 1 teaspoon

Chocolate sauce: 5 teaspoons

Note: I didn't make cream roll today. I used chocolate sauce. You can also use salad sauce at home

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor