How to make chiffon cake roll

Busy work and difficulty in cooking are the main reasons why many people choose to eat in restaurants. In fact, although cooking takes a little time, doing it yourself can better maintain your health, which is worth it. The method of chiffon cake roll is very easy, and people who have no talent for cooking can also master it through simple learning.

1. Separate the egg white and yolk. The bowl containing the egg white should be free of oil and water.

2. Pour milk, corn oil and 20 grams of sugar into another bowl, stir evenly with a manual egg beater, then pour in egg yolk and stir until completely blended; sift in low-gluten flour and stir until there are no particles;

3. Add the remaining sugar to the egg whites in three batches. The first time, beat until it becomes a coarse foam.

4. The second time is to beat until it is in a fine foam state;

5. The third time is to beat until there are grains;

6. Beat the egg white until the whisk bends when you lift it.

7. Preheat the oven to 170 degrees on the upper fire and 150 degrees on the lower fire, then pour one-third of the egg whites into the egg yolk paste and stir evenly;

8. Then pour the egg yolk paste into the bowl containing egg whites and stir evenly;

9. Make sure to stir evenly, but don't stir too much to avoid defoaming;

10. After mixing, pour into a baking tray lined with greaseproof paper, shake it twice to remove the bubbles, and send to the oven;

11. Bake for about 15 minutes.

12. Remove the oil-proof paper while it is still hot and let it cool;

13. Spread the pre-cooked candied nectarine filling;

14. Roll up and cut into pieces to enjoy!

The chiffon cake roll is simple to make and can be made in no time. It is suitable for people with a fast pace of life and busy work, and does not interfere with work or study time.