Meat Loaf Chiffon Cake Rolls

This cake is really delicious, fluffy and full of flavor. Our family's favorite. The cake body used chiffon, chiffon is already a representative of the soft cake, with the addition of meat fluff and salsa, it is perfect, absolutely advantageous to beat the cake rolls sold in the market.

Baking: 11-inch put a baking dish a pan, the middle layer of the oven, 175 degrees, bake about 18 minutes

With ?

Eggs 4

Sugar (add to whites) 55g

Sugar (add to yolks) 20g

Sunflower oil (or corn oil) 50g

Low-gluten flour 80g

Water 50g

Baking powder 1/2 tsp (2.5 ml)

Buttermilk flakes (add to your liking, about 80g). Add as much as you like, about 80g)

Salad dressing moderate amount (about 80g)

Meat floss chiffon cake roll recipe ?

Prepare the ingredients, separate the egg yolks from the egg whites , the egg whites must be placed in a large bowl or basin without water or oil.

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Put the sugar into the bowl containing the egg yolks, and use a whisk to whip until the volume of the volume, the state of the thick, light in color

Add the sunflower oil in 3 times, and every time you add it, beat it well and then the second time. You can't pour it in all at once to prevent the water and oil from separating

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Add the sunflower oil to the egg yolks in a thick state

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Add the water and gently whisk to combine it well

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Sift the low-gluten flour and baking powder into the yolk batter

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Add the sunflower oil into the yolk batter. Click to enter the picture description

Use a rubber spatula to mix well, set aside

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Scrub the beaters clean, make sure there is no water and oil, then beat the egg whites

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When the egg whites are whipped to fish-eye peaks, add 1/3 of the sugar, and beat it evenly, then divide it into 2 times. Add the rest of the sugar

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Whipping the egg whites to the wet state (lifting the whisk, the egg whites can be pulled out of the curved tip) is ready

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Pick 1/3 of the egg whites into the bowl of yolk paste, mix well in the form of turning from the bottom to the top. You can't make circles

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Pour the batter into the remaining egg whites, and turn from the bottom to the top to mix well, then you have made the chiffon cake batter

Pour the cake batter into the lined baking pan, and use a rubber spatula to smooth out the batter, and then shake vigorously to remove the large air bubbles. Bake in the middle of a preheated 175 degree oven for about 18 minutes (temperature and time adjusted according to your oven), until the top is golden brown

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Prepare a new piece of greaseproof paper or tinfoil, invert the baked cake onto it, and then remove the tinfoil while it's still hot. The bottom side is facing up

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When the cake is cooled down, turn the cake over and spread a layer of salsa on top of the cake, then sprinkle a layer of meat floss on top of the cake

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Before you are ready to roll it up, gently cut a line on the edge of the cake one centimeter from the edge of the cake with a knife, don't cut through

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Then slowly roll up the cake and wrap it tightly in tinfoil like a candy.

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Place the cake in the refrigerator for half an hour or more to set, then remove and cut

Tips

1,11 inch square baking pan. About the length of the side is about 28cm, you can also adjust the amount according to their own parents baking dish to make, or use tinfoil to pinch a suitable size of the baking dish

2, because of different oven temperatures vary, experience to measure the baking time and temperature, bake until the surface of the golden brown can be, to be more observant.

3, you can also smear jam on top, such as strawberries or blueberries, also very delicious.

4, the production process of 1 --- 12 steps that is the ordinary chiffon cake practice. You can also change the filling and size according to your own taste and play

5, after the cake is baked, tear off the tinfoil while it is still hot. After cooling, it will not be easy to tear off.