Most of the cakes today are made with chiffon cake as the cake blanks because of its fluffy and delicious texture. The cake is a bit cumbersome, and the amount is a bit too much, but also want to eat chiffon cake friends can try chiffon cake rolls, is just as delicious. Want to know how to roll chiffon cake roll? Want to know how to make chiffon cake rolls? The following is for you to introduce.

Method 1

Ingredients

2 fresh eggs, 34 grams of low gluten flour, 16 grams of salad oil, 16 grams of fresh milk, 24 grams of sugar (add to the egg white), 12 grams of sugar (add to the egg yolk), jam.

Baking

Oven middle layer, upper and lower heat 175 degrees, 15 minutes or so. Reference portion: one 8-inch square baking dish An 8-inch square baking dish is a square baking dish with a diameter of about 20 centimeters.

Practice

1, egg white, egg yolks were beaten into two clean pots, egg yolks add salt, sugar, low-flour, milk, salad oil and mix well.

2, egg white with an electric whisk plus a large bubble after 3 times to add 60 grams of sugar, beat to wet foaming.

3, whipped egg white and egg yolk batter mix up and down, pour into the baking dish.

4. Preheat the oven to 180 degrees and place the cake batter in the center for 20 minutes.

5, after the cake came out of the oven, take off the mold, and tear the cake paper around it, take a rolling pin, and wrap the greaseproof paper around the rolling pin at one end.

While the paper is rolled back on the rolling pin, push the cake forward with your hand to roll it up. Cool before serving.

Method 2

Main Ingredients

4 eggs, 100g of low gluten flour.

Sides

10g cornstarch, 50g cherry jam, 60g salad oil, 80g sugar, 60g milk, 5g lemon juice.

Method

1. Prepare the required ingredients.

2. Separate the egg yolks from the egg whites, add 20 grams of sugar, milk and salad oil to the yolks and mix well.

3. Sift in the low gluten flour and corn starch.

4. Cut and mix well until there are no dry flour particles.

5. Add lemon juice to the egg whites and add the remaining 60 grams of sugar in three additions, whipping the egg whites to 9 points.

6. Mix the whipped egg whites with the egg yolks in 3 batches, and cut and mix well to form a cake batter.

7. Pour the cake batter onto a baking sheet lined with baking paper and shake out the air bubbles.

8. Bake in the oven at 160 degrees Celsius, center, for 20 minutes.

9. Remove the cake from the oven, invert it onto a baking sheet, let it cool and remove the baking paper.

10. Spread the cherry jam evenly on the cake slices.

11. Move the baking paper around as you roll, gently roll up the cake, shape it with the seal facing down, and cut it into pieces.

Method 3

Ingredients

4 eggs, 52g of milk, 40g of corn oil, 55g of low-flour, a little bit of lemon juice, 60g of sugar.

Sandwich: 180g of light cream, 10g of sugar, diced mango.

Methods

1. Weigh the required ingredients.

2. Separate the egg whites and egg yolks, and place the egg whites in a waterless and oil-free whisk bowl.

3. Beat the egg yolks, add the milk and corn oil, and mix well.

4. Sift in the low-gluten flour, zigzag and mix well to make a fine yolk paste.

5, egg whites with a little lemon juice, add sugar in 3 times, beat until 80% hair, that is, there is a curved hook of the wet foam.

6, take one-third of the egg white and add it to the yolk paste.

7, with the side of the basin while cutting and mixing, tossing the way to mix well.

8. Pour the batter into the remaining two-thirds of the egg whites.

9, quickly tossed evenly, tossing to avoid foam.

10. Prepare a 28x28 cm baking dish, pour the batter into the center, move the batter up and down to flatten the batter, and then gently vibrate the baking dish to shake out the air bubbles.

11, preheat the oven at 190 degrees for 15 minutes or more, and bake for about 20 minutes, then remove from the oven (I removed it earlier, so it peeled off badly).

12, after baking, remove the baking tray from 20cm high and drop the baking tray, shock out of the heat, and let it cool down without burning your hands after unmolding.

13, light cream with sugar whipped to appear larger lines, not flow. The state.

14: Cover the top of the cooled cake with a layer of clean greaseproof paper, flip the cake, and spread the whipped cream on the top (thicker on the center side of the cake, less on the edges).

15: Spread the mango grains, roll it up with the help of a rolling pin, put it in the refrigerator for half an hour and cut it into pieces.

Method 4

Ingredients

34 grams of low gluten flour, 2 eggs, 16 grams of salad oil, 16 grams of fresh milk, 36 grams of granulated sugar, jam.

Methods

Make the cake batter according to the chiffon cake. It is important to note that the egg whites are whipped to wet peaks.

Pour the cake batter into a greased 8-inch baking pan and smooth the batter as much as possible, lifting the pan with your hands.

Shake the baking sheet twice to get the air bubbles out of the batter. Put the baking sheet into the preheated oven at 175 degrees Celsius and bake for about 15 minutes.

Bake until the top is golden brown. Remove the cake from the oven and peel off the paper around it.

Wait for the cake to cool. Spread a layer of jam (I used strawberry jam) on the top of the cooled cake. Take a rolling pin and wrap the greaseproof paper at one end around the rolling pin.

While rolling the greaseproof paper back on the rolling pin, use your hands to push the cake forward and roll it up with the assistance of the rolling pin, which makes it easy to roll up the cake after rolling it up.

Then wrap it in greaseproof paper and twist the ends of the greaseproof paper into a candy-like shape, and put the rolled cake roll into the refrigerator for more than 15 minutes to make the cake roll set. Then you can tear off the greaseproof paper and slice it.

Tips

1. To make cake rolls, whip the egg whites to wet peaks for a more moist and soft texture. You can also whip the egg white to dry foam, the texture will be closer to ordinary chiffon cake.

2, the cake baking time is not too long, baked can be. If the baking time is too long, the cake will be dry and easy to break when rolled.

3, 8-inch square baking pan, is the length and width of 20 cm out of the square baking pan. If you use Changdi CK-25B baking pan, you can directly use the 8-inch chiffon cake recipe to make, exactly the amount of a plate CK-25B baking pan.

4, roll the cake, with a rolling pin to assist is the most convenient and easy to get started, but also to ensure that the roll out of the cake roll tight and uniform.