Ingredients for Cream Chiffon Cake Roll: 60g eggs with shells, 3 pieces; 45g granulated sugar for egg whites; 15g granulated sugar for egg yolks; 70g cake flour; 35g milk; 30g corn oil; 1g salt; 250g whipped cream; 25g sugar for whipped cream.
Method for Cream Chiffon Cake Roll:
Step 1: Prepare the cake ingredients, separate the egg whites and yolks, and place the egg whites in an oil-free and water-free bowl.
Step 2: Mix milk and corn oil evenly.
Step 3: Add 15g of granulated sugar, mix evenly, then add egg yolks and stir well.
Step 4: Sift in the cake flour.
Step 5: Stir evenly until there are no flour lumps, set aside.
Step 6: Use an electric mixer to beat the egg whites at medium-high speed until frothy, then add 15g of sugar, beat until fine foam appears, add another 15g of sugar, and when distinct patterns form, add the remaining sugar and continue to beat at medium-high speed.
Step 7: Lift the mixer, the egg whites should form a peak with a slight curve.
Step 8: Take one-third of the egg white mixture and gently fold it into the egg yolk mixture.
Step 9: Pour the mixed batter back into the egg white bowl and continue to fold until smooth and fine.
Step 10: Pour the cake batter into a baking tray lined with parchment paper, smooth the surface with a spatula, lightly tap twice to remove large air bubbles, and bake in a preheated oven at 180 degrees, both top and bottom heat, for about 15 minutes until golden brown.
Step 11: After baking, remove from the tray, place on a cooling rack, tear off the sides of the parchment paper to facilitate heat dissipation, and cover the surface with a clean piece of parchment paper.
Step 12: After 5 minutes, flip the cake and remove the bottom parchment paper, then cover the cake with the parchment paper.
Step 13: Whip the cream with granulated sugar until it reaches an 8 or 9 out of 10, non-flowing state.
Step 14: Spread the cream evenly on the cake.
Step 15: Roll the cake, wrap it in parchment paper, and refrigerate for 40 minutes.
Step 16: Cut and serve.
Step 17: Cut and serve.
Step 18: Cut and serve.
Cooking Tips for Cream Chiffon Cake Roll: 1. Cover the cake roll with parchment paper to prevent it from drying out and breaking; 2. Do not whip the egg whites to full peak, stop at 9 out of 10; 3. When the cake is at hand temperature, spread the whipped cream, which makes it easier to roll; 4. No need for a rolling pin or knife marks, practice makes perfect; 5. A sharp knife is essential, this is cut with a nine-hole sushi knife, but it’s still not neat; 6. Adjust the cake liquid quantity and oven temperature and time according to your own flour and oven.
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