Easiest Way to Cook Perfect Fluffy Chiffon Swiss Roll

Fluffy Chiffon Swiss Roll. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself! #chocolate #japanese #cake #roll #swiss Great recipe for Fluffy Chiffon Swiss Roll.

I am not so keen on sweet things so I enjoy this sponge with savoury fillings such as cream cheese and tuna paste. This filling cream is just mildly sweet, so. After enjoying the Hurricane Chiffon Swiss Roll with thicker cake base at here and here,. You can cook Fluffy Chiffon Swiss Roll using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Fluffy Chiffon Swiss Roll

1. It's 3 of Eggs.
2. Prepare 1 pinch of Salt.
3. You need 45 grams of Sugar.
4. You need 60 grams of Plain flour.
5. Prepare 2/3 tsp of Vanilla extract (optional).
6. Prepare 2 tbsp of Vegetable oil.
7. You need 40 ml of Milk.
8. Prepare 130 of to 170 ml Your favorite heavy cream (for filling).
9. You need of My family's favorite cream filling (not so sweet).
10. It's 150 ml of ❤Heavy cream.
11. Prepare 2 tsp of ❤Sugar.
12. It's 7 of ❤Freeze-dried raspberries.

And so this is why I have bumped up my usual Swiss roll recipe at here to bake this EXTRA THICK and EXTRA FLUFFY Cottony Soft Coffee Chiffon Swiss Roll. EXTRA THICK Cottony Soft Coffee Chiffon Swiss Roll Why is this Swiss roll base the fluffier recipe? Throughout my years of baking and blogging, I have recommended three savoury chiffon cake base recipes at here, here and one in the cookbook, Tasted and Approved. This recipe at here is the fail-proof one because it contains more egg yolks than egg whites resulting the cake base to be thinner, flexible and it won't crack during rolling.

Fluffy Chiffon Swiss Roll instructions

1. Preparation: Separate egg yolks from whites. Sift the flour. Leave the eggs and milk at room temperature..
2. Mix the egg whites and salt. Beat with a hand mixer and add 1/2 of the sugar little by little to make a stiff meringue. Beat until glossy..
3. Mix the egg yolks and vanilla extract. Beat with a hand mixer and add the rest of sugar little by little until pale and fluffy..
4. Add one tablespoon of vegetable oil at a time and milk and continue to beat..
5. Switch to a hand whisk and add 1/3 of the flour. Stir roughly, add the rest of the flour and fold in..
6. Add 1/3 of the meringue and stir with a hand whisk until combined. Add the rest of the meringue and fold in, making sure that the air of the mixture remains..
7. Pour the batter into the cake mold and bake in the oven preheated to 200°C for 11-12 minutes. Adjust the baking time according to your oven at home..
8. Place on a cooling rack and cool slightly. Cover with parchment paper and cool completely..
9. Meanwhile make the cream filling. I made the filling with the ❤ quantity this time..
10. Crush 7 freeze-dried raspberries with your finger into powder. Add to the cream for a nice mildly sweet flavor and pink color..
11. After the Step 8 sponge has cooled spread the 9 cream on top. Roll the sponge from the front..
12. Wrap the rolled sponge with the parchment paper used in Step 8 and cling film and chill in the fridge for at least 2 hours for the flavors to meld..
13. Decorate with your favorite toppings..

To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. And it's so good that you don't even need to the cake to be sweet in order to be delicious. "I want my Swiss roll to be FLUFFIER with MORE CREAM!" said my son without any hesitation and my husband had to reluctantly agree with him. And so this is why I have bumped up my usual Swiss roll recipe at here to bake this EXTRA THICK and EXTRA FLUFFY Cottony Soft Coffee Chiffon Swiss Roll. I have tried many recipes for Swiss rolls and so far this is the best: soft and light.