Qi Feng cake rolls

How to Make a Perfect Chiffon Cake Roll

Chiffon cake roll, with its light, airy texture and creamy fillings, is a beloved dessert. Here’s a simple guide to baking it at home.

Ingredients: For the sponge, you’ll need 4 eggs (separated), 60g sugar, 60g cake flour, 30g milk, and 30g vegetable oil. For the filling, 200ml heavy cream and 30g sugar are ideal.

Steps:

1. Prepare the batter: Whisk egg yolks with 20g sugar until pale. Add milk and oil, then fold in sifted flour.

2. Whip egg whites: In a clean bowl, beat egg whites until frothy, gradually add the remaining 40g sugar, and whip until stiff peaks form.

3. Combine: Gently fold the egg white mixture into the yolk batter in three batches, using a spatula to avoid deflating.

4. Bake: Pour the batter into a 15x10-inch lined baking sheet. Bake at 170°C (340°F) for 15–18 minutes until golden.

5. Fill and roll: Let the cake cool slightly. Whip cream until stiff. Spread cream evenly over the cake, leaving a 1-inch border. Roll tightly from the short end, using parchment paper to help. Chill for 1 hour before slicing.

Tips: Ensure eggs are at room temperature for better volume. Handle the sponge gently to keep it fluffy. Customize with cocoa powder, matcha, or fruit fillings for variety!

Enjoy your homemade chiffon cake roll—delicate, delicious, and sure to impress!