Fluffy Airy Chiffon Roll Cake
Fluffy Airy Chiffon Roll Cake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fluffy airy chiffon roll cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fluffy Airy Chiffon Roll Cake is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Fluffy Airy Chiffon Roll Cake is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook fluffy airy chiffon roll cake using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy Airy Chiffon Roll Cake:
  1. Get 4 eggs Egg whites
  2. Take 2 tbsp Sugar (for the egg whites)
  3. Take 4 eggs Egg yolks
  4. Take 2 tbsp Sugar (for the egg yolks)
  5. Make ready 3 tbsp Vegetable oil
  6. Prepare 3 tbsp Water
  7. Make ready 9 tbsp Cake flour
Instructions to make Fluffy Airy Chiffon Roll Cake:
  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.

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