Fluffy Airy Chiffon Roll Cake
Chiffon cake was invented in the United States in the 1920s and became popular due to its light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Fluffy Airy Chiffon Roll Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease a jelly roll pan and line it with parchment paper.
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In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until well combined.
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Pour the batter into the prepared jelly roll pan and spread it evenly.
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is still warm, dust a clean kitchen towel with powdered sugar.
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Carefully invert the cake onto the towel and peel off the parchment paper.
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Starting at one end, roll the cake up tightly with the towel.
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Let the cake cool completely in the rolled position.
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Once the cake is cool, carefully unroll it and spread whipped cream evenly over the surface.
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If desired, add fruit on top of the whipped cream.
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Gently roll the cake back up, removing the towel as you go.
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Dust the top of the cake with powdered sugar.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
