Foolproof! Chiffon Roll Cake
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
Foolproof! Chiffon Roll Cake
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
Cooking Instructions
- 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.
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