Egg whites 165g

Sugar 90g

Egg yolks 75g

Milk 75g

Corn oil 65g

Low-gluten flour 80g

This recipe is just enough to make a 28 * 28 baking pan a tray

Bake:

High and low heat 170 degrees. 25 minutes

Making steps:

1. Prepare all the ingredients, egg whites and egg yolks separate, weigh according to the recipe table, milk and corn oil poured into the yolks, you can prevent the yolks from being exposed and crust.

2. First of all, whip the egg white, start nothing to add, high-speed beating, beating to the state of fish-eye bubbles, add 1/3 sugar, continue to whip, began to appear lines and immediately disappeared, add 1/3 sugar, continue to whip, appeared obvious lines, add the last 1/3 of the granulated sugar

3. The whipping process in order to avoid over-whipping, stop! Check the state of the egg white, as shown in the picture state is not okay, this state to do cheesecake is okay, so continue to whip.

4. Whip the protein to the state between rigid foam and wet foam, there are sharp corners but relatively soft, this is the state of the protein of the chiffon cake roll.

5. The whisk does not need to be cleaned, then the yolk part of the liquid with a whisk mixing

6. Then add sifted low-gluten flour, continue to use the whisk low-speed mixing, there are some particles is normal

7. This is a very important step, the yolk paste sifted once again, you want to make a fine cake rolls, this step is the focus of the yolk paste sifted after the delicate a lot of < /p>

8.

8. Take one-third of the meringue to the egg yolk paste, use the mixing technique to mix the egg yolk paste and the meringue, the speed should be fast, if you whipped the meringue is good enough, with the meringue integration speed should be very fast.

9. Pour the mixed cake batter back into the meringue, and mix the cake batter in the same way

10. Pour the mixed cake batter into a 28*28 baking dish, the bottom of which needs to be well-padded with greaseproof paper or tarpaulin beforehand, and pour it into the baking dish 15 centimeters higher than the baking dish, which is very important to eliminate large bubbles effectively. Use a spatula to smooth the surface of the cake batter, slightly smoothed on it, do not waste time on this, get too long, it will be defoamed, the mouth of the cake feel the impact

11. hurry to send the cake batter has been preheated oven, upper and lower heat 170 degrees, medium, baking 20 minutes or so, depending on the specific situation of the color

12. cake slices baked and then gently wrestle a little baking pan, and then let it cool until the surface does not feel the heat out, and then unmolded

13. cake slices cooled during the period, you can whip the cream, about 250 grams of cream can be rolled a 28 * 28 baking pan of the cake rolls, I whipped 120 grams of cream this time, half of the cake rolls rolled, the other half of the cake rolls are ready to roll directly to eat, do not add the cream.

14. The cake slice demolded, with a hand along the baking pan edge down, bare hands can be demolded, after demolding the cake slice turned over, very beautiful towel cotton, have you? Five eggs made a thick cake roll, too much like. Remember to cut the end on the diagonal, so that the beginning and end of the cake roll can be more easily combined

15. Spread the cream on the cake slice, and roll the cake roll with the help of a rolling pin, the rolled cake roll needs to be put into the refrigerator to set.