How to Make Appetizing Fluffy Airy Chiffon Roll Cake

Fluffy Airy Chiffon Roll Cake. Great recipe for Fluffy Airy Chiffon Roll Cake. I wanted to eat something fluffy and airy. Mix the batter with a handheld mixer up until the last step.

Cut the overlap of the cake at an angle. Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. You can have Fluffy Airy Chiffon Roll Cake using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Fluffy Airy Chiffon Roll Cake

1. It's 4 of eggs Egg whites.
2. Prepare 2 tbsp of Sugar (for the egg whites).
3. It's 4 of eggs Egg yolks.
4. Prepare 2 tbsp of Sugar (for the egg yolks).
5. It's 3 tbsp of Vegetable oil.
6. Prepare 3 tbsp of Water.
7. You need 9 tbsp of Cake flour.

Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. The cake roll is chocolate flavoured and consists of a soft fluffy chiffon cake base which is rolled up and filled with a light and airy chocolate whipped cream. Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it's not too sweet.

Fluffy Airy Chiffon Roll Cake step by step

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..

Follow your recipe and time your cake's baking time carefully. As soon as it springs back up when lightly touched, it is done. We know you want to dig into that fluffy, airy chiffon cake, but you'll have to let it set and cool completely before frosting and slicing into it. For my first try, it actually turned out well. It doesn't necessarily look very orange just because the natural flavorings and colors of orange juice is more pale, still the texture was airy and fluffy like a chiffon cake and the slight orange flavor with cream really was reminiscent of a Creamsicle.