Ingredients?

3 eggs

60 grams of cake flour

37 grams of vegetable oil

Water or 38 grams of milk

15 grams of white sugar (for egg yolks)

45 grams of white sugar (for egg whites)

1.9g of baking powder (you can add one more egg white) No baking powder required)

How to make chiffon cake rolls (3 egg rolls with baking sheets in a 30L household oven)?

Prepare the materials. Flour and baking powder need to be sieved, and the egg whites and yolks need to be separated. The basin containing the egg whites must be free of oil and water. It is best to use a stainless steel basin.

Add 15 grams of sugar to the egg yolks and beat with a whisk until the egg yolks become thicker and lighter in color.

Add vegetable oil (odorless vegetable oil such as corn oil or sunflower oil) in three batches. Beat each time with a whisk until evenly mixed before adding the next time.

After adding vegetable oil, the egg yolk is still thick (this step is the emulsification of egg yolk and oil).

Add water (or milk) and mix gently.

Add the sifted low-gluten flour and baking powder to the egg yolks.

Use a rubber spatula to stir evenly to form an egg yolk batter. Set aside the mixed egg yolk batter and set aside.

After cleaning and drying the egg beater, start beating the egg whites. When the egg whites are whipped to a fish-eye foam state, add 1/3 of the fine sugar.

Continue beating and add the remaining sugar in two additions. Finally, beat the egg whites to a wet foamy state (after lifting the egg beater, the egg whites pull out curved sharp corners).

Put 1/3 of the egg whites into the egg yolk bowl and mix evenly (mix from the bottom up, do not stir in circles).

Put another 1/3 of the egg whites into the egg yolk bowl and continue to stir evenly.

Pour the mixed batter into the remaining egg whites.

Fold again and mix evenly to make the chiffon cake batter.

Pour the batter into a baking pan lined with tin foil or greaseproof paper, smooth it out, and shake it vigorously a few times to release the large air bubbles inside the batter. Place the baking sheet into a preheated 180-degree oven and bake for about 18 minutes, until the surface is golden brown.

After the cake comes out of the oven, tear off the tin foil or parchment paper on the cake while it is still hot. Keep the cake side facing up and continue to place it on the parchment paper.

After the cake has cooled slightly, move the cake to a new piece of tin foil or oil paper with the bottom of the cake facing up. Spread your favorite filling and roll up the cake with the help of a rolling pin.

Finally, wrap the rolled cake roll with tin foil or oil paper, and twist both ends into candy shapes. Place in the refrigerator for half an hour to set before cutting.

Tips

1. Baking powder is added to this recipe. If you omit the baking powder in the recipe, the rising power will be slightly affected. When omitting baking powder, you can add an extra egg white to the recipe to make up for the lack of rising power.

2. After the cake is baked, tear off the tin foil or oil paper while it is hot. It will be easier to tear off. If you wait until the cake has cooled completely, it may not be as easy to peel off.

3. Regarding the skin, I like to move the baking sheet to the upper level in the last few minutes before baking, so that the skin will bake more firmly.

4. Tips for placing paper on the baking tray. Wet the baking tray before placing paper on it. The paper will stick to the baking tray very docilely.