Honey Chiffon Cake Roll (Ultra Details)

Published Jun 12, 2022 at 09:42am ET

Food Material List

1 Low-gluten flour 150g
2 Eggs (yellow and white separated) 6
3 Fine white sugar 100g
4 Edible oil (except peanut oil) 75g

Operational steps

1 Separate the yolk white of six eggs
2 Beat egg yolk, add 1/3 sugar, add cooking oil, drop a few drops of lemon juice, mix well.
3 Egg yolk paste stirred with heated water
4 Flour brushing and stirring can be uniform, pay attention not to stiffening.
5 Electric egg beater beats the egg white, bubbles with the remaining third of the sugar, and drips a few drops of lemon juice. The protein is frothed and a third of the sugar is continued.
6 Beat the protein until it has small lines, add the remaining sugar, add a spoonful of starch and continue to whisk.
7 Hard whipping of protein to be used (cake can be beaten to a harder point, cake roll can be slightly Microsoft point)
8 Take one third of the protein and mix it in the yolk paste (no looping, only turning up and down). After mixing, pour the yolk paste into the remaining protein and mix it evenly (no looping).
9 Pack the tin-paper grease paper on the baking tray (the bottom of the tin-paper pad need not be replaced with the grease paper to bake the cake, so that the color is uniform and the cake skin will not break). Pour in half of the material (this is the amount of two plates of Changdi 25B baking tray). Shake out big bubbles and bake for 15 minutes at 165 degrees above and 155 degrees below the oven (according to the control of your own oven).
10 After baking, immediately buckle on the shelf, tear off the oil paper by heat, and then put it back on the oil paper.
11 Brush a thin layer of honey on the surface (half of the honey is stirred up, or brush on something you like). Cut a knife 45 degrees inward, cut the sides flat, and the uncut end begins to roll up.
12 Roll it up and chill it.
13 Finally, you can wrap it up with oil paper on the bottom and it will not dry (it must be cooled before it can be used).

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