Chiffon Cake Roll
2025-03-26 03:00:35 550
Qi Feng cake has been made many times, experiencing the joy of going from failure to success. Now it can be said that it is very easy to make again, so it needs to be improved in appearance and shape. The circular cake has been made multiple times, now let's make a different cake roll.
Details of ingredients
Technique
Steps to make Chiffon Cake Roll
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1. Beat the separated egg yolk in a clean container, add milk and corn oil, and stir evenly![]()
2. Sift in the low gluten flour mixed with sifted flour and corn starch![]()
3. Gently stir until no dry powder is visible, and the egg yolk paste is ready![]()
4. Add a few drops of white vinegar to a container without water or oil, and use an electric whisk to beat the egg until it becomes coarse. Then add 1/3 of the sugar![]()
5. Continue to beat until fine, then add 1/3 sugar![]()
6. Add the remaining sugar when the protein is thickened![]()
7. Lift the egg beater and the egg whites will form a slightly curved inverted triangle, completing the beating of the egg whites![]()
8. Take 1/3 of the egg white cream and pour it into the egg yolk batter![]()
9. Cut and mix up and down evenly (do not stir in circles)![]()
10. Then pour it back into the remaining protein cream![]()
11. Still cutting and mixing up and down evenly, making a very delicate cake batter![]()
12. Spread oil paper on the baking tray and sprinkle a little black sesame seeds![]()
13. Pour the cake batter into the baking tray and smooth the surface![]()
14. Place it in a preheated oven![]()
Bake on medium heat at around 15.150 degrees Celsius for 30 minutes![]()
16. Take out the cake immediately after the baking time is over and tear open the oil paper around it![]()
17. Use a rolling pin to roll up the cake and refrigerate for 30 minutes to set it![]()
18. After the refrigeration time is over, remove the oil paper and cut it into pieces![]()
Take a look, the internal organization is very delicate
