Easiest Way to Make Quick Airy Fluffy Rich Chiffon Roll Cake

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Favorite Airy Fluffy Rich Chiffon Roll Cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Airy Fluffy Rich Chiffon Roll Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Airy Fluffy Rich Chiffon Roll Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Airy Fluffy Rich Chiffon Roll Cake using 9 ingredients and 11 steps. Here is how you can achieve it.

I was unable to forget the "fluffy and soft" texture the first time I ate a chiffon rolls, and I wanted to make it myself... I used the recipes of various people as reference, making it several times while among small adjustments here and there, and settled with this recipe!

Please adjust the amount to the size of the oven (cooking sheet) and baking time according to your oven. The amounts listed in parentheses are when using 3 eggs.
Even if the cake layer cracks when rolling, it will blend in as time passes and will not stand out so it's ok. After chilling in the fridge for 2~3 hours, you can cut it cleanly if you cut it using a warm knife! For 30x40 sheet. Recipe by satomako

Ingredients and spices that need to be Make ready to make Airy Fluffy Rich Chiffon Roll Cake:

1. <Chiffon Cake Batter>
2. 5 Egg
3. 100 grams White flour
4. 100 grams Sugar
5. 60 grams Vegetable oil
6. 75 grams Milk (water)
7. <Cream>
8. 200 ml Heavy cream
9. 20 grams Sugar

Instructions to make Airy Fluffy Rich Chiffon Roll Cake

1. Preparation: spread parchment paper on a cookie sheet. Sift the flour. Divide the eggs into egg yolks and whites. Warm milk to about skin temperature. Preheat an oven to 190°C.
2. Chiffon Batter: Lightly whip the egg whites, add half of the sugar in 2~3 batches, and mix well. It's good to go once it forms peaks!
3. Use the hand mixer from Step 2 as-is without washing it. Add the remaining sugar to the bowl with the egg yolks and mix until it becomes white and thickens. It's ok once it looks like mayonnaise.
4. Mix vegetable oil into the egg yolk bowl from Step 3 while stirring well, add the warmed milk (or water), and mix. Add 1/3 of the egg white and mix well, add half of the remaining egg whites, and stir well. Use the hand mixer up to this point.
5. Add the remaining egg whites to the bowl from Step 4, and roughly mix as if folding with a rubber spatula. Scoop the dough from the bottom of the bowl and pour it back on top, and mix while turning the bowl with your left hand. Avoid over mixing, which will deflate the delicate meringue bubbles.
6. Rap the bottom of the pan 2~3 times after pouring the batter into the pan to remove air bubbles. Bake at 190°C for 15~17 minutes. It's good to go once you stick a toothpick and it comes out clean! (The baking time and temperature used will vary by your oven, so adjust.)
7. After baking, place on top of a rack while it's still in the pan. Cover tightly with plastic wrap to keep it from drying out (this will also remove the uneven portions of the cake when removing the wrap and make the surface neater).
8. Cream: Add sugar and vanilla extract to the heavy cream, and mix to your desired firmness. It might be difficult to roll if the cream is too loose. It will have a lumpy texture if it's too hard as well, so mix while checking it.
9. Remove the cooking sheet from the bottom, and place the cake on top of a new sheet (or plastic wrap). Cut the overlap of the cake at an angle. Spread the heavy cream (Leave about 2~3 cm of the overlap clear of cream), pick up the parchment paper underneath (or plastic wrap), and slowly wrap it up.
10. When adding the strawberries in the middle, it's good to line them up in 2 lines at the front as much as possible. It will roll up neatly if you make the first row the tips of the strawberries.
11. This is how it turned out when finished! It is easier to roll up if you cut the fruit into small pieces.

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