Foolproof! Chiffon Roll Cake. This kind of roll cake is indispensable. Though this cake doesn't break easily, it is very important that it is not allowed to dry out. This is delicious and easy to roll!
Recipe by Unochiffon But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness.
Both angel food cakes and chiffon cakes are usually baked in tube pans.
And if you are wondering how chiffon cake differs from sponge cake, it's because sponge cake calls for butter as the fat source instead of oil like chiffon cakes.
You can have Foolproof! Chiffon Roll Cake using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Foolproof! Chiffon Roll Cake
- Prepare 6 of Egg (large).
- It's 100 grams of Sugar (separated in half).
- It's 75 grams of Milk.
- It's 70 grams of Vegetable oil.
- Prepare 120 grams of Cake flour.
- It's 300 ml of ◇Whipping cream.
- You need 1 1/2 tbsp of ◇Sugar.
- It's 1 of as much (to taste) Any fruit you like.
A chiffon cake is a type of cake under the sponge cake umbrella. Technique-wise, the main difference between the two is the use of oil in a chiffon cake vs. no butter/butter in a sponge cake. Oil in a chiffon cake makes the cake lighter and more tender. It is also great for refrigeration since butter hardens up in cooler temperatures.
Foolproof! Chiffon Roll Cake step by step
- Line the moulds with parchment paper. Preheat your oven to 180°C..
- Make the batter the exact same way as "Basic Milk Chiffon".
- Pour the batter into the moulds and smooth out the surface. Bake them in the 180°C oven for 12 minutes..
- Once they're done baking, cool them on a cooling rack. Cover with a newspaper to keep them from drying out..
- Beat the whipping cream until soft peaks form. Cut the fruit into bite-sized pieces..
- Cut off a diagonal piece from the end that will be the outside of the roll. Cut a few notches on the end that will be on the inside of the roll..
- Spread a generous amount of cream on the surface of the cake and a little on the edge..
- Top the end of the cake closest to you with the cut fruit..
- When you start wrapping, roll it tightly as if you were making the core of the cake..
- Finish rolling the cake and turn the cake so that the open end is on the bottom..
- Wrap the cakes in parchment paper and refrigerate them for at least 1 hour..
Great recipe for Foolproof, Banana Chiffon Cake. I created this recipe because I wanted to make variety of chiffon cakes. It was my first time making a chiffon cake with fruit.. Roll a skewer in the mixture to remove air bubbles. This cake roll keeps well in the freezer; just thaw and glaze before serving..
