Exclusive Whirlwind Cake Roll

Name: Exclusive Whirlwind Cake Roll
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 4 piece Egg; 100 g low-gluten flour; 50 g Corn oil; 100 g Milk; 5 g Red yeast rice powder; to taste light cream; 50 g white sugar; a few drops Vinegar

Exclusive Whirlwind Cake Roll made with egg, low-gluten flour and corn oil, baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Add 4 egg yolks to 50 grams of corn oil and 100 grams of milk, and mix evenly.
2
Add 100 grams of low-gluten flour.
3
Stir until the batter is free of lumps.
4
Add red yeast rice powder and continue to stir evenly.
5
Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.
6
Gently stir a few times.
7
Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add fine granulated sugar or caster sugar in three portions: Step 1: Beat until large bubbles appear and the mixture becomes whiter and finer. Step 2: Beat until it is delicate with slight streaks; when you lift the whisk, the egg white mixture forms a large hook shape, at which point the whipping is complete. Key point: Do not beat at high speed. Although it saves time, the egg white mixture will be coarse and unstable, prone to collapsing like water. When mixed with the cake batter, it can easily deflate, resulting in a coarse cake texture. At this point, preheat my Galanz oven to 180 degrees.
8
Take one-third of the egg white foam and add it to the egg yolk batter, using a whisk to fold from the bottom up until evenly combined. Do not stir in circles to avoid deflating the batter, which would prevent it from rising. Then take another third of the egg white foam and add it to the egg yolk batter, also folding from the bottom up with a whisk until evenly combined. Do not stir in circles to avoid deflating the batter. Finally, pour all of the egg yolk batter into the egg white foam, folding from the bottom up until evenly mixed, and do not stir in circles. Line the baking pan with cake paper and pour in the cake batter. Gently shake the pan to release any air bubbles.
9
For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.
10
Take it out and let it cool. Whip the cream until it is very stiff, then spread a layer of red date cream evenly. Roll it up. Refrigerate for half an hour.
11
Take it out and cut it off.
12
A finished product photo, give me one.