Coffee Chiffon Cake Roll Recipe
Every morning, a cup of warm coffee is paired with a cake roll with the aroma of strong coffee. The bitter coffee and soft cake rolls become a perfect match. Let's take a look at how to make coffee chiffon cake rolls.

Ingredients
Protein | 160 g |
yolk | 80 g |
berry sugar | 70 g |
boiling water | 90 g |
Black coffee powder | 8 g |
low-gluten flour | 90 g |
Corn oil | 60 g |
lemon juice | 5 drops |
unsalted butter | 180 g |
Fine granulated sugar (cream) | 18 g |
Moisture proof powdered sugar | few |
Instructions
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Pour black coffee powder into boiling water and mix well until warm.
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Take 90 grams of coffee solution, add corn oil and stir until emulsified.
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Sift in low gluten flour.
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Mix the "Z" shape of the manual Egg beater until there is no dry powder.
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Knock in the egg yolk and mix it into a smooth egg yolk paste.
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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.
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Add the egg yolk paste into the egg white three times, turn it up and down and mix evenly.
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The cake paste of the cake roll is slightly thinner than that of the round mold!
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Apply a little edible oil on the square baking tray, wipe evenly, pour in the cake paste and smooth the surface.
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Preheat 150 ℃, fire up and down, middle layer, baking time is 32 minutes.
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Shake the furnace slightly and cover it with oil paper.
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Reverse buckle demoulding, and then cover with oil paper.
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Whisk light cream with fine granulated sugar to the flower mounting state and spread it on the front of the cake roll.
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Roll it up with a rolling pin and refrigerate it for shaping.
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Take out the cake roll, put a fork on the cake roll and sieve it with moisture-proof powdered sugar for decoration.
Nutrition Facts
calories | 526 calories |
carbohydrate | 58 g |
cholesterol | 40 mg |
fat | 30 g |
fiber | 2.6 g |
protein | 8.6 g |
saturatedFat | 7.4 g |
sodium | 442 mg |
sugar | 34 g |
transFat | 0 g |
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