Foolproof! Chiffon Roll Cake

Name: Foolproof! Chiffon Roll Cake
Yield: 2 servings
Cuisine: American
Ingredients: 6 Egg (large); 100 grams Sugar (separated in half); 75 grams Milk; 70 grams Vegetable oil; 120 grams Cake flour; 300 ml ◇Whipping cream; 1 1/2 tbsp ◇Sugar; 1 as much (to taste) Any fruit you like

cookpad.japan @cookpad_jp

This is delicious and easy to roll!
This kind of roll cake is indispensable.

Though this cake doesn't break easily, it is very important that it is not allowed to dry out. For 2 cakes. Recipe by Unochiffon

This is delicious and easy to roll!
This kind of roll cake is indispensable.

Though this cake doesn't break easily, it is very important that it is not allowed to dry out. For 2 cakes. Recipe by Unochiffon

cookpad.japan @cookpad_jp

This is delicious and easy to roll!
This kind of roll cake is indispensable.

Though this cake doesn't break easily, it is very important that it is not allowed to dry out. For 2 cakes. Recipe by Unochiffon

This is delicious and easy to roll!
This kind of roll cake is indispensable.

Though this cake doesn't break easily, it is very important that it is not allowed to dry out. For 2 cakes. Recipe by Unochiffon

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Ingredients

2 servings

6Egg (large)
100 gramsSugar (separated in half)
75 gramsMilk
70 gramsVegetable oil
120 gramsCake flour
300 ml◇Whipping cream
1 1/2 tbsp◇Sugar
1as much (to taste) Any fruit you like

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Steps

1

Line the moulds with parchment paper. Preheat your oven to 180°C.
2

Make the batter the exact same way as "Basic Milk Chiffon"
3

Pour the batter into the moulds and smooth out the surface. Bake them in the 180°C oven for 12 minutes.
4

Once they're done baking, cool them on a cooling rack. Cover with a newspaper to keep them from drying out.
5

Beat the whipping cream until soft peaks form. Cut the fruit into bite-sized pieces.
6

Cut off a diagonal piece from the end that will be the outside of the roll. Cut a few notches on the end that will be on the inside of the roll.
7

Spread a generous amount of cream on the surface of the cake and a little on the edge.
8

Top the end of the cake closest to you with the cut fruit.
9

When you start wrapping, roll it tightly as if you were making the core of the cake.
10

Finish rolling the cake and turn the cake so that the open end is on the bottom.
11

Wrap the cakes in parchment paper and refrigerate them for at least 1 hour.