Recipe: Yummy Foolproof! Chiffon Roll Cake

Foolproof! Chiffon Roll Cake. This is delicious and easy to roll! This kind of roll cake is indispensable. Though this cake doesn't break easily, it is very important that it is not allowed to dry out.

To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. Learn how to cook great Chiffon cake roll. You can have Foolproof! Chiffon Roll Cake using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Foolproof! Chiffon Roll Cake

1. It's 6 of Egg (large).
2. Prepare 100 grams of Sugar (separated in half).
3. You need 75 grams of Milk.
4. You need 70 grams of Vegetable oil.
5. Prepare 120 grams of Cake flour.
6. Prepare 300 ml of ◇Whipping cream.
7. It's 1 1/2 tbsp of ◇Sugar.
8. Prepare 1 of as much (to taste) Any fruit you like.

Crecipe.com deliver fine selection of quality Chiffon cake roll recipes equipped with ratings, reviews and mixing tips. Get one of our Chiffon cake roll recipe and prepare delicious and healthy treat for your family or friends. A chiffon cake is a type of cake under the sponge cake umbrella. Technique-wise, the main difference between the two is the use of oil in a chiffon cake vs. no butter/butter in a sponge cake.

Foolproof! Chiffon Roll Cake instructions

1. Line the moulds with parchment paper. Preheat your oven to 180°C..
2. Make the batter the exact same way as "Basic Milk Chiffon".
3. Pour the batter into the moulds and smooth out the surface. Bake them in the 180°C oven for 12 minutes..
4. Once they're done baking, cool them on a cooling rack. Cover with a newspaper to keep them from drying out..
5. Beat the whipping cream until soft peaks form. Cut the fruit into bite-sized pieces..
6. Cut off a diagonal piece from the end that will be the outside of the roll. Cut a few notches on the end that will be on the inside of the roll..
7. Spread a generous amount of cream on the surface of the cake and a little on the edge..
8. Top the end of the cake closest to you with the cut fruit..
9. When you start wrapping, roll it tightly as if you were making the core of the cake..
10. Finish rolling the cake and turn the cake so that the open end is on the bottom..
11. Wrap the cakes in parchment paper and refrigerate them for at least 1 hour..

Oil in a chiffon cake makes the cake lighter and more tender. It is also great for refrigeration since butter hardens up in cooler temperatures. You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. In a large mixing bowl, sift in cake flour, sugar, baking soda, first set of cream of tartar and salt. Be sure you are not OVERBAKING the cake, this will dry it out and cause it to break.