Super simple chiffon cake roll

1.Eggs, separate the egg whites and yolks, beat the egg whites until you can see the small hook state when lifting the egg beater
Add sugar in three times, add sugar until it forms a thick foam, add sugar when the egg whites change color., the protein texture can be seen.

2.Add sugar to egg yolks, mix well, then add milk, oil, and Sift the flour, and be sure to stir evenly after each addition before adding the next one.Flip from bottom to top while mixing, and be sure not to turn in circles

3.Put the beaten egg whites into the egg yolk batter, first put one third, mix well and then add the rest

4. Line a baking sheet with oiled paper, place the prepared cake batter, and shake it vigorously a few times to release bubbles

5. Preheat the oven to 175 degrees and bake on the middle shelf for 15 minutes

6.Take out the oven and tear off the oil paper while it is hot.It will not be easy to tear when it is cold

7.Turn over, apply jam, whipped cream, or fruit, and roll it up~ p>

8. Roll it up and cut it with a knife.Pay attention to cleaning the knife after each cut.Otherwise, jam will stick to the cake roll