Coffee Chiffon Cake Roll Recipe

Pour black coffee powder into boiling water and mix well until warm.

Take 90 grams of coffee solution, add corn oil and stir until emulsified.

Sift in low gluten flour.

Mix the "Z" shape of the manual Egg beater until there is no dry powder.

Knock in the egg yolk and mix it into a smooth egg yolk paste.

Drop a few drops of lemon juice into the egg white, add fine granulated sugar into the egg white three times, and beat it to neutral foam.

Add the egg yolk paste into the egg white three times, turn it up and down and mix evenly.

The cake paste of the cake roll is slightly thinner than that of the round mold!

Apply a little edible oil on the square baking tray, wipe evenly, pour in the cake paste and smooth the surface.

Preheat 150 ℃, fire up and down, middle layer, baking time is 32 minutes.

Shake the furnace slightly and cover it with oil paper.

Reverse buckle demoulding, and then cover with oil paper.

Whisk light cream with fine granulated sugar to the flower mounting state and spread it on the front of the cake roll.

Roll it up with a rolling pin and refrigerate it for shaping.

Take out the cake roll, put a fork on the cake roll and sieve it with moisture-proof powdered sugar for decoration.