Steps to make soft and non-cracking chiffon cake rolls How to roll chiffon cake rolls

The chiffon cake roll has a fluffy texture and a soft texture. Plus its garnished with cream, jam and fruit, and its a dessert that everyone loves. How to make a chiffon cake roll that is soft, full of egg flavor, and the skin is not cracked or sunken? Follow the master and make chiffon cake rolls that are soft, delicious and won’t crack.

Ingredients:

40g cake flour, 4 large eggs, 40g milk, 40g corn oil, fine sugar (10g"30g), lemon juice (a few drops), 200g of sandwiched whipping cream, sandwiched fruits or other stuff (appropriate amount).

Soft and non-cracking chiffon cake roll recipe:

First separate the egg yolk from the egg white (the egg white cannot be mixed with egg yolk). Add corn oil, milk, and 10g of sugar to 4 egg yolks, and gently stir clockwise until completely emulsified.
Add sifted low-gluten flour and stir gently clockwise until evenly mixed without any graininess, until the egg yolk batter is fine, shiny and silky.
Put lemon juice into 4 egg whites (easy to whip). Add 30g of white sugar to the egg whites in three batches. Stir quickly clockwise until wet peaks form. Wet hair: Use a whisk to lift the egg whites into a large curve, with the lower angle less than 90 degrees. At the same time, preheat the oven to 170 Celsius for the upper heat and 150 Celsius for the lower heat.
Add 1/3 of the meringue into the egg yolk batter, and stir (like stir-frying, stir from the bottom up) evenly. Pour into the remaining meringue and stir quickly until even, fine and elastic.
Take out the 28 gold baking pan and place a layer of fiberglass tarpaulin or silicone mat inside.
Pour the cake batter into the baking pan, shake it a few times (to release bubbles), and use a spatula to spread evenly.
Drop the baking pan with the cake batter from a height of 25 centimeters to knock out the bubbles again. Place in the oven (high heat 170, low heat 150) and bake for 14 minutes. Different ovens require different baking times. The baking time can be determined based on the change in color of the cake batter. After taking it out of the oven, drop it face up from 40 centimeters (to shake out the heat), and then let it dry without turning it upside down.
Wait until it is warm to your hands, roll it up with oil paper (the skin will not stick off), and set aside. At this time, whip the whipped cream and cut the fruit.
Open the cake roll and spread the cream evenly (don't spread it to the end, it will be squeezed out easily). Add fruits (strawberries, yellow peaches, bananas, etc.). Roll it up with the help of a rolling pin, put it in the refrigerator, chill for half an hour and then cut the sides.
Is it a chiffon cake roll that is soft, full of egg flavor, and has a chewy skin that won’t crack or dent? According to the above chiffon cake roll recipe, you can makeLots of fruit chiffon cake rolls! Try it!