How to make edamame chiffon cake roll

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1. Wash the edamame and cook in boiling water for 10 minutes

2. Soak the cooked edamame in cold water and remove the outer soft skin.

3. Put the edamame and milk into a food processor and blend into a fine paste (as fine as possible)

4. Beat the egg yolks with sugar

5. Add salad oil and mix well

6. Add edamame paste and mix well

7. Pour in the low flour that has been sifted twice

8. Use a manual egg beater to mix quickly

9. Add sugar to egg whites in batches and beat until 90%

10. Add 1/3 of the egg whites to the egg yolk paste and mix well.

11. Pour the egg yolk paste into the remaining 2/3 of the egg white paste

12. Mix the egg mixture by cutting and mixing

13. Pour the egg mixture into a baking tray lined with baking paper, preheat the oven to 180°C, and bake for 15-20 minutes.

14. After baking, turn it upside down on the grill

15. Remove the wax paper while it is still hot and spread the jam on it.

16. Roll up the cake, wrap it with baking paper, put it in the refrigerator for 15 minutes and slice it.

Okay, that’s all I have to say about the edamame chiffon cake roll. Everyone, hurry up and prepare the ingredients and follow the editor’s method to make it! Don’t worry, your family will be satisfied with the meal!