How to make cake rolls

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  1.Note: The container must be free of water and oil.
  Beat the salad oil and water until the oil and water are combined

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  2.Add egg yolks and fine sugar , continue to stir.

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  3. Sift in two-thirds of the low-gluten flour and mix thoroughly with a hand whisk until evenly mixed.No graininess.

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  4. Sift in the remaining 1/3 of the low-gluten flour and stir evenly until there are no particles.Paste

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  5.Start to beat the egg whites.First add a few drops of white vinegar to the egg whites and use an electric beater.Turn the mixer to the first setting (low setting) and beat for about one minute until large bubbles (fish-eye bubbles) appear.At this time, add 1/3 of the fine sugar.

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  6. Turn the electric egg beater to third gear (medium speed) and continue beating.After beating for about a minute, the bubbles in the egg whites become tiny and the volume expands to twice its original size.At this time, when the egg beater is lifted up, the egg liquid cannot stick to the egg head and becomes watery.It can still flow by shaking the egg beater..

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  7.Add 1/3 fine sugar, turn on the third gear and continue beating for about one minute.Finally, the protein bubbles become more delicate and slightly textured.When the egg beater is lifted up, the egg whites in the basin cannot stand up, and the egg liquid on the egg beater is drooping.This is called 8-point foaming (also called wet foaming, suitable for making light cheesecake).

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  8.Add the remaining three parts of fine sugar and continue to mix at the third speed (medium speed) beat.During the whipping process, you will find that the egg white liquid becomes stiffer and stiffer, and the lines passed by the egg beater become thinner and thinner.Lift the egg beater, the egg liquid on the egg beater will be slightly longer and slightly curved.The egg liquid in the egg beater can stand upright with the peak slightly bent downward.At this time, it has reached nine points (also called neutral foaming, suitable for making hollow chiffon cakes, egg rolls, chocolate cakes, etc.).To make cake rolls, you only need to beat until nine points.
  
  If you need to make round chiffon cakes, split-egg sponge cakes, meringue cakes, etc., you can continue to beat at the third level for about one minute, lift the egg beater, and beat the egg liquid on the egg head.It is slightly short and upright.The egg liquid in the egg-beating basin can stand upright with short peaks, and it will reach very high temperature at this time.

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  9. After beating the egg whites to nine and dividing, take one-third of the meringue and put it into the egg yolk batter., use a rubber spatula to stir evenly (do not stir clockwise, only stir.)
  

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  10.Pour the batter just mixed into the remaining two-thirds of the meringue.

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  11.Use cutting and stirring methods to mix until the protein and batter are completely integrated.

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  12. Pour the cake batter into a baking tray lined with baking paper and spread it evenly.Slap it gently from top to bottom several times to remove air bubbles.
  After preheating the oven, bake on the upper and lower heat, 175 degrees, on the middle rack for 25 minutes.

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  13. Take out the cake and let it warm, roll up the cake, and let it set for ten minutes.

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  14. Done!