Home made chiffon cake roll 手作香软戚风蛋糕卷

Chiffon cake rolls are soft, light, and perfect for beginners who want a delicious homemade treat. A good chiffon roll should be airy, moist, and easy to roll without cracking. Below is a detailed step‑by‑step guide that will help you make a perfect chiffon cake roll at home.

1. Prepare the Oven:
   Preheat your oven to 160 °C (320 °F). Line a 28 × 28 cm baking pan with parchment paper.
2. Make Egg Yolk Batter:
   In a clean bowl, whisk together the egg yolks, milk, and vegetable oil until well combined. Sift in the cake flour and gently fold until smooth and free of lumps.
3. Whip Egg Whites:
   Place egg whites in a clean, grease‑free bowl. Add a few drops of lemon juice or vinegar to stabilize. Start whipping on medium speed, gradually adding half the sugar until soft peaks form. Continue adding the rest of the sugar and whip until you get a glossy meringue with medium‑stiff peaks.
4. Combine:
   Take about one‑third of the meringue and fold into the egg yolk batter to lighten it. Then gently fold the rest of the meringue into the batter in 2–3 folds — do NOT stir vigorously, just fold to keep the air in.
5. Bake:
   Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove large air bubbles. Bake in the preheated oven for 15–18 minutes until the top is lightly golden and the cake springs back when touched.
6. Cool & Roll:
   Remove from oven and immediately turn the cake out onto a clean kitchen towel sprinkled with a little sugar (this helps prevent sticking). Peel off the parchment paper. While the cake is still warm, roll it up with the towel — this “pre‑rolling” step helps prevent cracking later. Let it cool completely.
7. Add Filling:
   Once cooled, unroll the cake and spread whipped cream or your favorite filling evenly. Then roll it back up tightly without the towel.

1. 预热烤箱：
   烤箱预热至 160 °C。烤盘内铺好烘焙纸备用。
2. 制作蛋黄糊：
   在碗中将蛋黄、牛奶和油搅拌均匀。筛入低筋面粉，用刮刀轻轻翻拌至无干粉。
3. 打发蛋白：
   将蛋白放入干净无油的碗中，加入几滴柠檬汁或白醋。中速打发至粗泡后分三次加入砂糖，继续打至湿性至中等硬性发泡（有光泽）。
4. 混合面糊：
   取三分之一蛋白霜与蛋黄糊混合轻轻翻拌，然后再将混合糊倒入剩余蛋白霜中，用翻拌手法轻轻混合，保持气泡（不要搅拌过度）。
5. 烘烤：
   将面糊倒入烤盘，轻震两下排出大气泡。放入预热烤箱烤 15–18 分钟，表面微金黄且轻按有弹性即成。
6. 冷却卷制：
   取出蛋糕趁热倒扣在撒了少量糖的干净毛巾上，撕掉烘焙纸。趁温热将蛋糕连同毛巾卷起，这一步可减少裂纹，待完全冷却。
7. 加馅并成品：
   冷却后展开蛋糕，均匀涂抹奶油或其它喜欢的馅料，再紧密卷起即完成。