Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, airy fluffy rich chiffon roll cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Airy Fluffy Rich Chiffon Roll Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Airy Fluffy Rich Chiffon Roll Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have airy fluffy rich chiffon roll cake using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Airy Fluffy Rich Chiffon Roll Cake:
- Make ready <Chiffon Cake Batter>
- Take 5 Egg
- Make ready 100 grams White flour
- Get 100 grams Sugar
- Prepare 60 grams Vegetable oil
- Take 75 grams Milk (water)
- Make ready <Cream>
- Take 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’s going to wrap it up for this exceptional food airy fluffy rich chiffon roll cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again 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!
