Hello everyone, I'm Qiong, welcome to my channel
Today I'm sharing with you an Basic chiffon cake roll
The taste is very moist and soft
Pour 60g/4.5tbsp corn oil into a bowl, or replace with another oil if you don't have corn oil at home
Then pour in 80ml/4tbsp of milk
Stir with an egg whisk for about 2 minutes to fully emulsify the oil
The emulsified liquid is white and looks like yogurt
Then add 100g/0.77cup of cake flour sifted in
Mix well with an egg whisk, the batter is dry and sticky at this time
Prepare 6 large eggs, about 60g each
Separate the egg whites and yolks first, and put the yolks directly into the mixed batter
Add the egg yolks and continue to mix with the whisk, the batter will be smooth after mixing
Next, whip the egg whites, add a few drops of lemon juice to the egg whites to remove the fishy, and make the meringue more stable
When the electric beater is on medium-high speed, add 1/3 of the granulated sugar when large fish-eye bubbles appear.
Add 1/3 of granulated sugar when large fisheye bubbles disappear and become fine
When the texture becomes obvious, add the remaining 1/3 of the granulated sugar, then turn to medium-low speed and beat.
When the whisk is inverted, lift the whisk with a large hook, and the soft peaks will be ready
Take 1/3 of the meringue and pour it into the egg yolk batter, mix well
Mix well and pour back into the meringue and continue to mix well
Mix with a spatula, gently and quickly, so that the meringue does not deform
Mix the batter with a spatula, smoothly and quickly, so that the meringue does not deflate.
Pour the cake batter into a 26x39cm rectangular baking pan lined with baking paper or a baking mat.
Scrape with a spatula to smooth
Shake lightly, then bake in the middle of a preheated oven at 170°C (340°F) for 35 minutes.
Remove from the oven, shake the pan lightly to remove some of the heat, and then let the cake cool.
When the cake reaches hand temperature, you can roll it, cover the top with baking paper and turn it over
Remove the tarpaulin from the bottom, if you want to make towel rolls it is recommended to wrap 2 layers of tin foil under the baking sheet to prevent the cake from baking
Cut one side at a 45 degree angle
Then cut off the remaining 3 edges at right angles to avoid cracking during the roll
Finally in the beginning of the end of the roll cut 3 cuts, do not cut to the bottom, so as to facilitate the roll up without cracking
Spread some condensed milk, or honey, or jam on the surface
Spread the condensed milk with a spatula
Now start rolling the cake roll, with the help of a rolling pin, lift the greaseproof paper and slowly roll it forward
Make sure to roll it tightly at first, otherwise there will be a hole in the middle
After the roll is done, press the closure underneath and wrap the greaseproof paper
Chill in the refrigerator for about 1 hour to shape.
After shaping, take the cake rolls out and remove the greaseproof paper
Perfect crust, no cracking, no peeling
Cut off the sides of the ends, the inside shows a beautiful spiral pattern
Cut in half is also perfect, chiffon cake rolls are healthier and this recipe is lower in sugar
Soft, delicate, very tasty
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