Fluffy Airy Chiffon Roll Cake. You can place flavored fillings, strawberries and cream, blueberries, lemon or chocolate. Great recipe for Fluffy Airy Chiffon Roll Cake. I wanted to eat something fluffy and airy.
Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it's not too sweet. In a separate bowl, combine the. Chiffon is a quintessentially American cake, similar to angel food but delicately rich thanks to the addition of both egg yolks and oil. You can have Fluffy Airy Chiffon Roll Cake using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Fluffy Airy Chiffon Roll Cake
- It’s 4 of eggs Egg whites.
- It’s 2 tbsp of Sugar (for the egg whites).
- You need 4 of eggs Egg yolks.
- It’s 2 tbsp of Sugar (for the egg yolks).
- You need 3 tbsp of Vegetable oil.
- It’s 3 tbsp of Water.
- It’s 9 tbsp of Cake flour.
Light and airy chiffon cakes are one of my favorite desserts to make. Baking a chiffon cake may seem daunting to some, but it's totally worth it once you master the basics of this favorite Japanese pastry. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. A complete guide and tips to make sure you can replicate this recipe at home successfully.
Fluffy Airy Chiffon Roll Cake instructions
- Add sugar to the egg whites in 3 batches. Beat until stiff peaks form and you have meringue..
- Put egg yolks and sugar in another bowl and beat until light-colored. Add vegetable oil and water and mix again..
- 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)..
- 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..
- 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..
- 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..
- 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..
- 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..
Making a chiffon cake can be a little bit tricky. Because the cake's volume is achieved by whipping up the eggwhites until stiff peaks form, it is vital that there is no Make a well in the dry mixture and pour in the juice mixture. This soft and fluffy ube chiffon cake is flavored by a mixture of dehydrated purple yam powder, ube halaya, and coconut milk. Chiffon cake and angel food cake often get lumped into the same category. While they are both baked in the same pan and both get their airy texture from egg whites.
