CHIFFON ROLL CAKE RECIPES

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RAISIN CHIFFON CAKE ROLL RECIPE - SIMPLE CHINESE FOOD



Raisin Chiffon Cake Roll recipe - Simple Chinese Food image

The cake is still the favorite of chiffon. It has a delicate taste, soft and elastic. It is delicious with or without cream or chocolate, and you will never get tired of it.

Provided by Zero Zero Baking

Total Time 30 minutes

Yield 4

Number Of Ingredients 7

80 grams Low-gluten flour
60 grams Caster sugar
45 grams milk
45 grams Salad oil
4 egg
15 grams raisin
Right amount rum

Steps:

  • The ingredients are ready, the low powder is sieved and set aside, the raisins are soaked in rum for later use
  • Separate the egg yolk protein, put the egg yolk protein into different egg-beating bowls, and ensure that there is no oil and water before adding egg white
  • Add 20 grams of fine sugar to the egg yolk bowl, beat with a manual whisk until the sugar melts, then add milk and salad oil, and beat until mixed
  • Add the sifted low-gluten flour and mix well
  • Egg whites and 40G fine sugar are beaten with an electric whisk until wet and foamy. Lift the whisk gently, forming the corner of the bend
  • Use a rubber spatula to dig a spoonful of the beaten meringue into the bowl of egg yolk paste, and mix evenly
  • Stir well and pour into the remaining meringue pot, stir evenly, and serve as a cake batter
  • Line the baking tray with greased paper, squeeze the moisture from the raisins, and spread out on the greased paper
  • Then pour the cake shop into the baking tray, drop it on the counter a few times to shake out large bubbles, put it in the middle of the oven, and bake at 150 degrees for 28 minutes.
  • After baking, take it out, buckle upside down, tear off the greased paper, then cover the greased paper on it and let it cool, cover it with a piece of new greased paper, turn it over, use a rolling pin to roll up the cake with the joint facing down and seal both ends , Put it in the refrigerator for two hours to set, take it out and cut it when eating

RAISIN CHIFFON CAKE ROLL RECIPE - SIMPLE CHINESE FOOD



Raisin Chiffon Cake Roll recipe - Simple Chinese Food image

The cake is still the favorite of chiffon. It has a delicate taste, soft and elastic. It is delicious with or without cream or chocolate, and you will never get tired of it.

Provided by Zero Zero Baking

Total Time 30 minutes

Yield 4

Number Of Ingredients 7

80 grams Low-gluten flour
60 grams Caster sugar
45 grams milk
45 grams Salad oil
4 egg
15 grams raisin
Right amount rum

Steps:

  • The ingredients are ready, the low powder is sieved and set aside, the raisins are soaked in rum for later use
  • Separate the egg yolk protein, put the egg yolk protein into different egg-beating bowls, and ensure that there is no oil and water before adding egg white
  • Add 20 grams of fine sugar to the egg yolk bowl, beat with a manual whisk until the sugar melts, then add milk and salad oil, and beat until mixed
  • Add the sifted low-gluten flour and mix well
  • Egg whites and 40G fine sugar are beaten with an electric whisk until wet and foamy. Lift the whisk gently, forming the corner of the bend
  • Use a rubber spatula to dig a spoonful of the beaten meringue into the bowl of egg yolk paste, and mix evenly
  • Stir well and pour into the remaining meringue pot, stir evenly, and serve as a cake batter
  • Line the baking tray with greased paper, squeeze the moisture from the raisins, and spread out on the greased paper
  • Then pour the cake shop into the baking tray, drop it on the counter a few times to shake out large bubbles, put it in the middle of the oven, and bake at 150 degrees for 28 minutes.
  • After baking, take it out, buckle upside down, tear off the greased paper, then cover the greased paper on it and let it cool, cover it with a piece of new greased paper, turn it over, use a rolling pin to roll up the cake with the joint facing down and seal both ends , Put it in the refrigerator for two hours to set, take it out and cut it when eating

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