How to make delicious and beautiful soft cream roll chiffon cake

How to make Chiffon Cake with Cream Filling

• 1

  Mix the egg yolk mixture

  Add 3 egg yolks and 10g of sugar into a bowl, place the bowl in a pot of warm water, then mix quickly until the eggs turn light yellow, then remove it from the pot.

  Add 40g of cooking oil and 52g of warm milk (60 degrees Celsius) and continue to mix well.

  Next, sift 72g of cake flour into the egg mixture and use a whisk to mix until the mixture is combined and smooth.

  

  

  

  
• 2

  Whipping Egg Whites

  Put 150g of egg whites into a large bowl, use an electric mixer to beat on low speed until the eggs produce bubbles like soap.

  Divide 58g of sugar into 3 parts, adding each part one at a time and mixing until dissolved. Mix each part of sugar for about 30 seconds on low speed before adding the next part.

  When adding the last part of sugar to the egg whites, increase the mixer speed to high, and beat until the egg whites are fluffy, have a creamy texture, the mixture is sticky, shiny, and smooth, and when you lift the whisk, it forms soft peaks that bend down.

  Note:

  • Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding all at once.
  • The egg whites should be at room temperature (if taken out from the fridge). Additionally, make sure the egg whites do not contain any impurities or fats, as this will prevent them from whipping properly.
  • You can whip the egg whites using a water bath at 50 degrees Celsius for quicker whipping and more stable structure.

  

  
• 3

  Mixing the cake batter

  Divide the whipped egg whites into three parts. First, add one part of the whipped cream into the batter mixture, then use a whisk to gently fold all the ingredients together.

  Next, pour the mixed batter back into the bowl containing the egg whites and use a spatula to gently mix the ingredients from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth and silky.

  Note: If you mix incorrectly and too vigorously, it will cause the whipped cream to deflate, break the air bubbles, and the cake will rise poorly.

  

  

  

  
• 4

  Pouring into the mold

  Line the mold with parchment paper and evenly spread the batter into the mold.

  

  
• 5

  Baking the Cake

  Preheat the oven to 180 degrees Celsius for 10 minutes, then place the cake in to bake for 15 minutes.

  Next, place the cake on a rack, cover it tightly with plastic wrap, and let it cool.

  

  
• 6

  Whipping the Cream

  Place 150g of heavy cream and 13g of sugar into a bowl, then set this bowl in a bowl of ice water.

  Use a mixer to beat the mixture at medium speed until the cream holds stiff peaks and stands upright without drooping.

  Tip: Heavy cream should not be kept in the freezer; if the room temperature is high, you should place a bowl of ice water underneath the mixing bowl to help the cream whip faster and reduce the chance of separation.

  

  
• 7

  Rolling and Cutting the Cake

  Place the cake base on a sheet of parchment paper, then spread the whipped cream evenly over the cake base and roll it up.

  Use a ruler to press down to shape the cake tighter, tape the parchment paper, wrap both ends of the cake with plastic wrap, and refrigerate for 1 – 2 hours.

  After 1 – 2 hours, take the cake out and cut it into slices about 5 – 7cm thick.

  Tip: Use a knife to make about 4 – 5 shallow cuts (not deep) spaced 3cm apart to make rolling the cake easier.

  

  

  

  
• 8

  Finished product

  The chiffon cake has a soft and moist cake base, fluffy, fragrant, sweet and buttery, with a rich cream flavor, the more you eat, the more you like it.