Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, tiramisu-ish chiffon swiss roll (chiffon cake roll) 【recipe video】. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Cake. Сладкая жизнь с Юлией Шевчук. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream.
Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】 is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】 is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have tiramisu-ish chiffon swiss roll (chiffon cake roll) 【recipe video】 using 22 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】:
- Take Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''
- Make ready Sponge Cake (Chiffon Cake)
- Get 4 egg yolks (80g, 2.8 oz)
- Take 35 g (3 Tbsp) granulated sugar, for egg yolk
- Get 45 g (3.7 Tbsp) vegetable oil
- Prepare 65 g (4 + 1/3 Tbsp) milk
- Prepare 105 g cake flour (3.7 oz)
- Make ready 4 egg whites (160g, 5.6 oz)
- Make ready 65 g (5.5 Tbsp) granulated sugar, for egg white
- Get Cheese Cream
- Take 100 g (3.5 oz) cream cheese
- Prepare 2 Tbsp granulated sugar, for cream cheese
- Get 200 g (7 oz, 7/8 us cup) heavy cream
- Prepare 1 Tbsp granulated sugar, for heavy cream
- Prepare 1/2 tsp lemon juice
- Prepare Coffee Syrup
- Make ready 4 Tbsp boiling water
- Get 2 Tbsp instant coffee
- Take 2 Tbsp granulated sugar
- Prepare 1 tsp rum
- Get For dusting
- Take cocoa powder, sugar-free
Cocoa powder makes sheet cake less stretchable, so you have to be careful not to overbake the cake. Holidays mean more time to do things you love. Starting at the short edge, tightly roll the hot cake up with the towel (so the towel is literally rolled in between the cake. This Tiramisu Cake Roll is made with an espresso flavored sponge cake that's brushed with a coffee-liqueur syrup.
Steps to make Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】:
- ★Recipe video★ (my You Tube channel)→youtu.be/6rkKh3Fvt30
- 【For Chiffon Cake】Sift the cake flour twice. Put the egg yolk in a large bowl. Put the egg white in another large bowl. Let the egg white sit in a fridge. Preheat an oven to 210℃ / 410 F.
- Add granulated sugar to the egg yolk. Mix it with a whisk until whitish and heavy. Pour the oil little by little in it while stirring. Make it smooth. (Emulsify it.)
- Warm the milk with a microwave to body temperature. Pour it little by little in the egg yolk mixture while stirring.
- Add cake flour and stir it until powderiness disappears. And then mix strongly and speedy 20-30 times until heavy a little.
- Take the egg white out from the fridge. Beat it lightly until watery. Whip it with a hand mixer on high speed.
- When it becomes white and fluffy, add granulated sugar in 2 parts. Whip it until the peak hangs down lightly. Whip slowly on low speed for a min to smooth it.
- Add the meringue to egg yolk batter in 3-4 parts. Stir well until smooth at 1st addition.
- From the next addition, mix the top lightly, and then scoop it up and let it slip through your whisk; repeat scooping. Mix well until combined and smooth. Use a spatula to scrape the batter on the inner side of the bowl, and fold it.
- Pour it into a baking sheet, and flatten it. Bake it at 180℃ / 356 F for 18 mins. After baking, drop the tray to prevent shrinkage. Take the cake out from the sheet, and let it cool; set aside.
- 【For Cheese Cream】Put the cream cheese in a bowl. Mix it until smooth. Add granulated sugar. Mix well until the roughness of sugar disappears.
- Add granulated sugar and lemon juice to the heavy cream. Whip it while cooling with ice water until soft peaks form, on low speed.
- Add the whipped cream to the cream cheese in 3-4 times, and fold it until combined. Let it sit in a fridge.
- 【For Coffee Syrup】Add instant coffee to hot water, and stir well. Add granulated sugar, and stir to melt the sugar. Add rum and mix well.
- 【Let's finish up!】Brush both sides of the cake with the syrup, and use up the syrup.
- Spread a plastic wrap over the cake and turn it over. Cut off the edge (end of rolling) at an angle.
- Spread the cheese cream over the sponge.
- Roll the cake. Roll it up tightly at the beginning. Lift the plastic wrap and push and roll.
- Wrap it with parchment paper. And then seal it with plastic wrap to prevent it from drying. Let it sit in a fridge overnight to make the sponge moist. - (It's OK 3 hours as well.)
- Sprinkle cocoa powder. It's all done!
I totally found this recipe last winter and have made it a handful of times ever since. Because my husband is totally obsessed with Italian food, this was one of those recipes I saw and. My orange chiffon cake recipe is adapted from the pandan chiffon cake recipe I use. Because OCC is made with orange juice whereas PCC uses coconut I like orange chiffon cake because it uses orange peel which I would have thrown away otherwise. And also because it uses corn oil which is.
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