How to make kumquat jam chiffon cake roll

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you how to make kumquat jam chiffon cake roll.

1. Separate the egg white and yolk, add white vinegar to the egg white, and add 45 grams of white sugar three times to make a hard foam.

2.1 Add the sifted flour to the egg yolk liquid and mix well

3.2 Add 15g sugar, corn oil and homemade orange juice to the egg yolks in batches, and beat with a whisk at low speed each time.

4.1 Pour the egg yolk paste into the remaining egg white paste and mix well

5.2 Add one third of the whipped egg white paste to the egg yolk paste and mix well.

6.1 Place the baking tray in the lower layer of the oven preheated to 170 degrees

7.2 Pour the cake batter into the baking pan lined with baking paper

8. Bake for about 20 minutes. When the cake turns yellow, turn it upside down on the baking net and remove the baking paper.

9. Apply an appropriate amount of kumquat jam on the cooled cake. I applied it very thickly and used up a small bottle.

10. Roll up the cake on the other side with wax paper and let it set for a while

11. Remove the wax paper and cut the cake roll into the size you like.

We all know that doing something well requires a lot of effort and time. Of course, it’s the same with cooking, but your efforts will definitely be rewarded. When you cook delicious dishes, you will surely impress others. Now, based on the introduction above, let’s make kumquat jam chiffon cake roll.