Are you looking for a dessert that's both impressive and surprisingly easy to make? Look no further than this delightful chiffon cake roll! This recipe delivers a light, airy sponge cake, perfectly rolled with a luscious whipped cream filling. It's the perfect treat for any occasion, from casual weeknight desserts to elegant dinner parties. This recipe is a perfect example of how delicious dishes can also be surprisingly quick dinner ideas. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Cake:
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil
For the Filling:
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, raspberries, blueberries) for garnish (optional)
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 15x10x1-inch jelly roll pan. Line the bottom with parchment paper, leaving an overhang on the long sides to help with rolling.
Make the Cake Batter:
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In a large bowl, beat egg whites until soft peaks form. Gradually add ½ cup of the granulated sugar, beating until stiff, glossy peaks form. Set aside.
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In a separate bowl, whisk together the egg yolks, remaining sugar, and vanilla extract until pale and thick.
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In a separate bowl, whisk together the cake flour, baking powder, and salt.
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Gradually add the dry ingredients to the egg yolk mixture, alternating with the oil, beginning and ending with the dry ingredients. Mix until just combined.
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Gently fold the egg yolk mixture into the beaten egg whites in two additions, being careful not to deflate the egg whites.
Bake and Roll:
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Pour the batter into the prepared pan and spread 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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Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
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Starting from the short end, gently roll the cake and the towel together. Let it cool completely.
Prepare the Filling:
- In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
Assemble and Serve:
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Once the cake is completely cool, carefully unroll it. Spread the whipped cream evenly over the cake.
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Starting from one short end, tightly roll the cake again.
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Garnish with fresh berries, if desired.
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Refrigerate for at least 30 minutes before slicing and serving. Enjoy your delicious homemade chiffon cake roll!
Tips for Success:
- Don't overmix the batter: Overmixing will deflate the egg whites, resulting in a dense cake.
- Use room temperature eggs: Room temperature eggs whip up better.
- Cool completely before rolling: Rolling the cake while it's still warm will cause it to crack.
- Get creative with the filling: Try different fillings like chocolate ganache, fruit curd, or pastry cream.
Variations:
- Chocolate Chiffon Cake Roll: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Citrus Chiffon Cake Roll: Add the zest of one lemon or orange to the batter.
- Coffee Chiffon Cake Roll: Add 1-2 tablespoons of instant coffee granules to the egg yolk mixture.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Fat: Approximately 18-20g Protein: Approximately 5-6g Carbohydrates: Approximately 35-40g
This easy recipe provides a healthy and delicious dessert option. Remember, adjusting portion sizes can help you manage your daily nutritional intake. Enjoy!