Zero Fail Chiffon Cake Roll

2024-06-28 20:06:28  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 8 )
White sugar ( 80g )
Corn oil ( 80g )
Low-gluten flour ( 80g )
Milk ( 80g )
Lemon juice ( a few drops )
Zero-failure chiffon cake roll recipe

  • 1.Pour the corn oil and milk into a basin, add 20 grams of sugar, and stir evenly with egg beaters to form a smooth paste

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    2.Separate the egg yolk and egg white.The basin holding the egg white should be oil-free and water-free.Add the egg yolk to the basin that has just been stirred p>

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    3. Stir evenly with egg beater and sift in low-gluten flour

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    4.Use a rubber spatula to stir the egg yolk batter evenly up and down until there are no particles, and set it aside p>

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    5.Add a few drops of lemon juice to the egg white

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    6.Use a whisk to beat until coarse foam and add 20 grams of white sugar

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    7. Beat until fine foam and add 20 grams of white sugar

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    8. Beat until there are lines, add 20 grams of white sugar, and continue beating at medium speed

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    9. Beat until you lift the whisk and pull out the corners

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    10.Put one-third of the egg whites into the egg yolk paste

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    11. Stir quickly and evenly

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    12.Pour the mixed batter into the remaining egg whites, and mix evenly

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    13. Lift the baking sheet and spread it with greaseproof paper

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    14. Divide the yellow batter into two, pour it into two baking pans, and use a spatula to smooth the surface

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    15. Preheat the oven, raise the heat to 170 degrees, then lower the heat to 150 degrees for 15 minutes and it will be out of the oven

  • 16.Take the cake out of the baking pan with greaseproof paper and let it cool, without turning it upside down

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    17. Let cool and roll it up with the help of a rolling pin.Take out the greaseproof paper in time, do not roll it up together

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    18.Remove the greaseproof paper after setting the shape

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    19.Cut and enjoy

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    20.If If you like jam and cream, you can add it as you like

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    21.Another close-up

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