Simple Recipe: Yummy Fluffy Airy Chiffon Roll Cake

Fluffy Airy Chiffon Roll Cake. Great recipe for Fluffy Airy Chiffon Roll Cake. I wanted to eat something fluffy and airy. Mix the batter with a handheld mixer up until the last step.

Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it's not too sweet. Fluffy Airy Chiffon Roll Cake Recipe by cookpad.japan. Great recipe for Fluffy Airy Chiffon Roll Cake. You can have Fluffy Airy Chiffon Roll Cake using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fluffy Airy Chiffon Roll Cake

1. You need 4 of eggs Egg whites.
2. It's 2 tbsp of Sugar (for the egg whites).
3. Prepare 4 of eggs Egg yolks.
4. You need 2 tbsp of Sugar (for the egg yolks).
5. Prepare 3 tbsp of Vegetable oil.
6. Prepare 3 tbsp of Water.
7. You need 9 tbsp of Cake flour.

I wanted to eat something fluffy and airy. Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. Recipe by Kimagure kachan Follow your recipe and time your cake's baking time carefully.

Fluffy Airy Chiffon Roll Cake instructions

1. Add sugar to the egg whites in 3 batches. Beat until stiff peaks form and you have meringue..
2. Put egg yolks and sugar in another bowl and beat until light-colored. Add vegetable oil and water and mix again..
3. Add sifted cake flour to the mixture from Step 2 and mix. (You can use the same hand mixer from Steps 1-3 without washing the blades)..
4. Add half of the meringue to the mixture to Step 3 and mix until combined. Add the mixture to the meringue bowl and mix lightly with a rubber spatula..
5. Pour into a baking sheet lined with parchment paper and rap it against the counter to remove air bubbles. Bake in a 320ºF/160ºC oven for 15 minutes..
6. When the cake is done baking, drop from a height of 20-30cm to prevent shrinkage. After it cools slightly, wrap in plastic wrap and let cool completely..
7. After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll, and it's done..
8. To make the cream filling, use approximately 150 ml of heavy cream and 2 teaspoons of sugar. If you want a larger amount of cream, use 200 ml of heavy cream and 1 tablespoon of sugar..

As soon as it springs back up when lightly touched, it is done. We know you want to dig into that fluffy, airy chiffon cake, but you'll have to let it set and cool completely before frosting and slicing into it. Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake in this roll uses oil instead. With such a light and airy cake body, coupled with a delicate whipped cream and fresh strawberries, it's so easy to indulge in more than one slice. Now it's seen as something of a retro throwback, but I think it's a shame chiffon.