Using the egg-back method, the emulsification is more complete, the batter is more delicate, and the dough is thicker. And as a basic formula, you can add cocoa, matcha, red yeast, etc. before adding cake flour to create different flavors. Use your creativity~

Ingredients?

Cooked flour 40g

4 large eggs

Milk 40g

Corn oil 40g

10g fine sugar 30g

Lemon A few drops of juice

150-200g of sandwiched whipping cream

A few layers of fruit or other stuff

How to make a zero-fail chiffon cake roll?

Add corn oil to milk, add 10g of sugar, beat the eggs by hand until fully emulsified, add cake flour and mix well. Do not over-stir in this step. Then add 4 egg yolks. How to make chiffon cake rolls without failure Step 1

The batter mixed in the above steps is very delicate and shiny. How to make chiffon cake rolls without failure. Step 2: Separate 4 egg whites, add a few drops of lemon juice, add 30g sugar in 3 times, beat at medium speed until wet peaks form. At this time, preheat the oven, raise the heat to 170, and lower the heat to 150. How to make chiffon cake rolls with zero failure? Step 31/3 Add the meringue to the batter and stir evenly. Pour into the remaining meringue and stir quickly until it is even and fine. Just be flexible. No-fail chiffon cake roll recipe Step 4

Prepare the baking pan. I used a 28 gold baking pan and spread it with fiberglass tarpaulin or silicone mat. How to make chiffon cake rolls without failure Step 5

Pour the batter into the baking pan, push it around with a spatula, and scrape it evenly. How to make chiffon cake rolls without failure Step 6

Put the baking pan 25cm away from the chopping board to release air bubbles, raise the heat to 170, lower the heat to 150, and bake for 14 to 18 minutes. Every oven is different, so adjust the time based on the degree of coloring. After taking out the oven, dry the skin on the front side, do not turn it upside down. Step 7 of how to make a zero-fail chiffon cake roll

Roll it up with oiled paper when it is warm to your hands (the purpose of this step is to prevent it from breaking when you officially roll it. It is not a necessary step, but it is recommended for novices not to do it) omitted). Don't use silicone pads or oilcloths, as the skin will stick off. At this time, whip 150 to 200g of whipping cream, add sugar as you like, usually 8 to 10 grams, and cut the fruit. Step 8 of how to make a chiffon cake roll with zero failure

Open the rolled cake base and trim the edges (it will look better when rolled out with the edge cut into a bevel). Step 9 of how to make a chiffon cake roll with zero failure

Beat the cream harder and spread it evenly on the cake base. Apply it thicker at the near end and thinner at the far end. Do not spread 1.5 cm to the end. Roll it up with a rolling pin and refrigerate for half an hour before cutting the edges. How about step 10 of the zero-fail chiffon cake roll recipe

? Aren’t you very fat and appetizing? Based on this recipe, you can create many flavors of cake rolls. You can always change them from the same recipe. Try it! No-fail chiffon cake roll recipe step 11

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