Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, airy fluffy rich chiffon roll cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Airy Fluffy Rich Chiffon Roll Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Airy Fluffy Rich Chiffon Roll Cake is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have airy fluffy rich chiffon roll cake using 9 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Airy Fluffy Rich Chiffon Roll Cake:
- Make ready <Chiffon Cake Batter>
- Prepare 5 Egg
- Take 100 grams White flour
- Make ready 100 grams Sugar
- Take 60 grams Vegetable oil
- Take 75 grams Milk (water)
- Get <Cream>
- Get 200 ml Heavy cream
- Prepare 20 grams Sugar
Instructions to make Airy Fluffy Rich Chiffon Roll Cake:
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.)
- 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).
- 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.
- 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.
- 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.
- This is how it turned out when finished! It is easier to roll up if you cut the fruit into small pieces.
So that is going to wrap it up for this special food airy fluffy rich chiffon roll cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to airy fluffy rich chiffon roll cake cooking. Go on get cooking!
