Chiffon Cake Roll

1. Add vegetable oil to the milk and stir until the oil droplets are very small.

2. Add the egg yolk and stir well again.

3. Sift in low powder, and sieve the low powder twice in advance.

4. Stir evenly, and the final egg yolk paste is delicate and smooth, like silk ribbon, without dry noodles or lumps.

5. Pour the protein into a clean, water free, and oil-free container, add a few drops of white vinegar, and start to beat.

6. Add sugar for three times, and add 10g each time when coarse foam, delicate foam and foam lines appear.

7. Blow until wet foaming occurs, and the top of the triangular tip is curved.

8. First, scoop out one-third of the egg white and mix it with the egg yolk paste. Make sure to stir it evenly here.

9. Then pour it back into the protein bubble.

10. Stir again until the two colors blend and there are no protein particles.

11. Lay tin foil on the baking tray, pour in cake batter, and smooth the surface slightly.

12. Preheat the oven. Middle layer, 160 degrees, cooked in 15 minutes.

13. After taking out the cake body, invert it on the drying net, tear off the tin foil and flip it over, let it cool, and apply your favorite jam.

14. Roll aluminum foil into a roll and refrigerate in the refrigerator.

15. Refrigerate for half an hour to set, then slice.

The Qifeng cake roll is ready.