Rather than sifting the flour first and adding the egg whites later for chiffon cake rolls; rather than mixing the egg whites first and sifting the flour last for sponge cake rolls. This clever approach is a good combination of fluffy chiffon cake rolls and pliable sponge cake rolls.

The last addition of the boiling milk and butter, which is rarely involved in normal operations, will make the batter smoother and the finished product very fluffy and elastic.

For those of you who like cake rolls, you should also try this fluffy and delicious hill cake roll that is lightly scented with honey.

Ingredients 1 (roll)

Egg yolks: 4

Low-gluten flour: 47g

Egg whites: 107g

Sugar: 10g

Honey: 20g

Caster sugar: 40g

Unsalted butter: 10g

Milk: 24g

Ingredients 2 (butter): 2.5g/kg. Filling)

200g of milk

60g of softened butter

2 egg yolks

15g of granulated sugar

10g of low gluten flour

10g of cornstarch

a few drops of vanilla extract

Cake roll recipe ? (Cake roll)

Prepare all the ingredients small mountain cake roll practice Step 1

Egg yolks + 10g granulated sugar mix well, and then add about 40 degrees of honey small mountain cake roll practice Step 2 mix until the volume increases, the color is significantly lighter, the liquid is sticky, dripping and scratching through the obvious lines small mountain cake roll practice Step 3 Refrigerated temperature of the egg white, in 3 times, add 40g The first step is to add 40g of sugar to the egg whites in three batches, and beat until you can pull up an upright, slightly curved egg white hook ~ hill cake roll recipe Step 4

Put half of the egg whites into the egg yolk mixture in Step 3, and mix well with a rubber spatula. (because set aside for a while, re-beat a few times, to restore smooth to use), with a rubber spatula, mix well small mountain cake rolls practice step 7

Milk + butter, heat to the state before boiling. Then pour into the previous step, tossing evenly small mountain cake rolls practice Step 8

Pour into a baking tray lined with baking paper, smooth, lightly knock the baking tray, into the oven 180 degrees 13 minutes, medium, until the surface of the golden brown, out of the oven even baking tray in the countertop knocked out of the high heat, and then together with the baking paper will be slices of cake moved on the baking rack to cool down the small mountain cake rolls practice Step 9

Butter filling: egg yolks + 15g granulated sugar stirred until the volume increases, the color is significantly lighter, the liquid is thick, drop and stroke have obvious lines ~ and then sifted into the low-gluten flour and cornstarch mix well, then add milk and vanilla extract mix well ~ and then poured into a small saucepan, heat over low heat, stirring with a wooden spoon, a little thickened to change the small whisk stirring constantly, it will undergo a state from very sticky to a little bit thinner! If you feel soft can be slightly refrigerated to the appropriate hardness, so that the Kasbah butter filling is ready small mountain cake roll practice Step 12

Roll Cake Roll: Cake slices cooled tear off the baking paper, rolled when the beginning of the section of the cut flush with the small mountain cake roll practice Step 13

Coated with a good filling, the closing end of the left 2-3 inside the not coated with the filling of the small mountain cake roll practice Step 14

Roll up the rolls in a straight line, gently but quickly; refrigerate or freeze for about 10 minutes to set. Then trim the bottom edge until it just presses into the bottom of the cake roll, cut the ends flush, and serve in pieces