Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, airy fluffy rich chiffon roll cake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Airy Fluffy Rich Chiffon Roll Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Airy Fluffy Rich Chiffon Roll Cake is something that I’ve loved my whole life.

Remove the cooking sheet from the bottom, and place the cake on top of a new sheet (or plastic wrap). Cut the overlap of the cake at an angle. Airy Fluffy Rich Chiffon Roll Cake I was unable to forget the "fluffy and soft" texture the first time I ate a chiffon rolls, and I wanted to make it myself. I used the recipes of various people as reference, making it several times while among small adjustments here and there, and settled with this recipe!

To get started with this recipe, we have to first prepare a few components. You can cook airy fluffy rich chiffon roll cake using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Airy Fluffy Rich Chiffon Roll Cake:

1. Take <Chiffon Cake Batter>
2. Make ready 5 Egg
3. Get 100 grams White flour
4. Take 100 grams Sugar
5. Make ready 60 grams Vegetable oil
6. Prepare 75 grams Milk (water)
7. Take <Cream>
8. Get 200 ml Heavy cream
9. Get 20 grams Sugar

This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. Follow your recipe and time your cake's baking time carefully.

Steps to make Airy Fluffy Rich Chiffon Roll Cake:

1. Preparation: spread parchment paper on a cookie sheet. Sift the flour. Divide the eggs into egg yolks and whites. Warm milk to about skin temperature. Preheat an oven to 190°C.
2. Chiffon Batter: Lightly whip the egg whites, add half of the sugar in 2~3 batches, and mix well. It's good to go once it forms peaks!
3. Use the hand mixer from Step 2 as-is without washing it. Add the remaining sugar to the bowl with the egg yolks and mix until it becomes white and thickens. It's ok once it looks like mayonnaise.
4. Mix vegetable oil into the egg yolk bowl from Step 3 while stirring well, add the warmed milk (or water), and mix. Add 1/3 of the egg white and mix well, add half of the remaining egg whites, and stir well. Use the hand mixer up to this point.
5. Add the remaining egg whites to the bowl from Step 4, and roughly mix as if folding with a rubber spatula. Scoop the dough from the bottom of the bowl and pour it back on top, and mix while turning the bowl with your left hand. Avoid over mixing, which will deflate the delicate meringue bubbles.
6. Rap the bottom of the pan 2~3 times after pouring the batter into the pan to remove air bubbles. Bake at 190°C for 15~17 minutes. It's good to go once you stick a toothpick and it comes out clean! (The baking time and temperature used will vary by your oven, so adjust.)
7. After baking, place on top of a rack while it's still in the pan. Cover tightly with plastic wrap to keep it from drying out (this will also remove the uneven portions of the cake when removing the wrap and make the surface neater).
8. Cream: Add sugar and vanilla extract to the heavy cream, and mix to your desired firmness. It might be difficult to roll if the cream is too loose. It will have a lumpy texture if it's too hard as well, so mix while checking it.
9. Remove the cooking sheet from the bottom, and place the cake on top of a new sheet (or plastic wrap). Cut the overlap of the cake at an angle. Spread the heavy cream (Leave about 2~3 cm of the overlap clear of cream), pick up the parchment paper underneath (or plastic wrap), and slowly wrap it up.
10. When adding the strawberries in the middle, it's good to line them up in 2 lines at the front as much as possible. It will roll up neatly if you make the first row the tips of the strawberries.
11. This is how it turned out when finished! It is easier to roll up if you cut the fruit into small pieces.

Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. 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. You can place flavored fillings, strawberries and cream, blueberries, lemon or chocolate.

So that is going to wrap this up with this special food airy fluffy rich chiffon roll cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!