Melt in Your Mouth Chocolate Chiffon Roll Cake

Name: Melt in Your Mouth Chocolate Chiffon Roll Cake
Yield: 6 servings
Cuisine: American
Ingredients: 5 Egg; 70 grams White flour; 30 grams Cocoa; 100 grams Sugar; 60 grams Vegetable oil; 75 grams Hot water; 200 ml Heavy cream; 15 grams - 5 grams Sugar; 50 grams Chocolate; 1 tbsp Rum

cookpad.japan @cookpad_jp

I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.

- Adjust the baking time and ingredient amounts to the oven and baking pan you're using. The ingredients in parentheses show the amounts for making this recipe with 3 eggs.
- I used dark chocolate this time, so I used 15 g of sugar, but please use the amount of sugar you like!
- Don't worry if the cake rips a little when you roll it up. After a while, the ripped part will absorb back into the cake and won't be noticeable.
After chilling in the refrigerator for 2 - 3 hours, cut the cake with a warm knife. It will slice beautifully this way. Recipe by satomako

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Chiffon cake batter:
5Egg
70 gramsWhite flour
30 gramsCocoa
100 gramsSugar
60 gramsVegetable oil
75 gramsHot water
Chocolate cream:
200 mlHeavy cream
15 grams- 5 grams Sugar
50 gramsChocolate
1 tbspRum

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Steps

1

Preliminaries: Line a baking sheet with parchment paper. Combine the flour and cocoa and sift. Separate the egg whites and yolks. Begin preheating the oven to 190℃.
2

Chiffon cake batter: Lightly beat the egg whites. Add half of the sugar in 2 - 3 batches, mixing well after each addition. Beat until stiff peaks form.
3

Use the handheld mixer you used in Step 2 (you don't need to wash it). Put the remaining sugar into the bowl with the egg yolks and mix until light-colored and thick. When it has a mayonnaise-like consistency, it's done!
4

Pour the vegetable oil into the bowl of egg yolks from Step 3 and mix well. Add the hot water and mix. Sift in the dry ingredients and mix. Now add 1/3 of the egg whites and after they're mixed in well, add half of the remaining egg whites and mix. Keep using the hand mixer up to this point.
5

Add the mixture from Step 4 to the bowl of the remaining egg whites. Fold in lightly with a rubber spatula, as though you're lifting the batter from the center of the bowl as you mix. If you overmix, the bubbles in the egg whites will collapse, so don't spend too long on this step!
6

Pour into the baking sheet. Rap the baking sheet on the counter 2 - 3 times to remove air bubbles. Bake at 190℃ for 15 - 17 minutes. When a bamboo skewer comes out without any gooey cake batter sticking to it, it's done! (Temperature and baking time vary for each oven, so please adjust for your own oven.)
7

When the cake is done baking, leave the parchment paper attached and let it cool on a cooling rack. After it's cooled off a bit, cover tightly with plastic wrap to prevent it from drying out. (When you remove the wrap, the sticky surface of the cake will come off with it and the cake will look perfect.)
8

Chocolate Cream: Melt the chocolate over a hot water bath. In a separate bowl, add the sugar to the heavy cream and whip to very soft peaks. Add 1/4 of this whipped cream to the melted chocolate, and mix well. Gradually add and mix in the remaining whipped heavy cream. After the chocolate and heavy cream are combined, whip until it reaches your desired level of firmness.
9

Finishing: Remove the parchment paper and place the cake on a new sheet of parchment. Diagonally cut off the edge of the cake that will be on the outside of the rolled up cake . Spread on the chocolate cream (but stop about 2 - 3 cm before the cut end). Lifting up the paper, slowly roll up the cake.