How to make chiffon cake rolls

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  1.Separate the egg yolk and egg white, mix the egg yolk with 5g sugar, corn oil, and pure milk, beat until pale, add sifted cake flour and mix well

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  2.Add sugar to the egg whites in three batches and beat until they have upright and curved peaks

• 3.Mix the egg yolk paste and the whipped egg white evenly, spread it evenly on the baking sheet using cooking techniques, and stir

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  4. Soak the colorful raisins in advance and drain the water.Sprinkle them lightly on the baking sheet.Turn up the heat to 160 and then lower the heat to 140 for 15 minutes.At this time, add the chilled whipping cream.Take it out, add sugar and beat, then put it in the refrigerator to wait

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  5.This is ten minutes p>

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  6. After taking it out of the oven, place a layer of oil paper underneath, turn the cake upside down, and wait until it cools down until it is almost warm to your hands.temperature, remove the oil paper, and it looks so beautiful when turned over.

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  7. When it's cool, spread the butter and roll it up carefully.Cut off a section and make a small naked cake

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  8. Just rolled it up, roll it in oiled paper and put it in the refrigerator to set

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  9.I cut off a piece of cake base to make a small naked cake, which was chewed by children and changed its shape.Hehe, it tastes super good