Preparation Sift together the dry ingredients. Line the baking sheet with parchment paper (I use normal paper). Pre-heat oven to 180°C.
Separate the egg yolks from whites. Beat the whites with a hand mixer. When frothy, add 1/2 of the granulated sugar in two batches. Continue to beat until you obtain a shiny meringue. To make the meringue smooth, beat at low speed with the hand mixer or by hand for the last minute.
Add the rest of the sugar into the bowl with the egg yolks and whisk until pale and fluffy similar to a mayonnaise consistency, with a hand mixer.
Add 1/3 of meringue into the egg yolk mixture and mix quickly with a whisk (or with a hand mixer at low speed). At this point the mixture is still partially combined, like in this photo.
Sift the dry ingredients again from above into the mixture to incorporate as much air as possible.
Mix with a plastic spatula until evenly combined and add the rest of the meringue in two batches. Continue to stir gently by folding in, ensuring that the air remains in the mixture.
Pour the batter onto the baking sheet and flatten the surface with a scraper. Spread the batter evenly into the corners carefully. Make sure you do this quickly and do not remove any air. Let the baking sheet drop from 20 to 30cm high or give several sharp taps to get rid of excess air.
Bake in the oven pre-heated to 180°C for 10 to 12 minutes until pale golden-brown, or until it releases a nice cake smell. Check if it is done and remove from the oven.
After baked, let the baking sheet drop from 30 cm above the work surface to avoid shrinkage. Remove the sponge with the baking parchment from the baking sheet and put on a cooling rack to cool. After cooled slightly, cover with a plastic bag to keep it moist.
Add granulated sugar to the cream and whip. I do this by holding the bowl over ice and using a hand whisk. I like a hand whisk to do this because the finished cream has a smoother texture.
Spread the whipped cream onto the cake, on the golden-brown side. Put more cream in front and less cream away from you leaving a 1-cm border on the top end. If you slice the top end off diagonally, you will have a better result after rolling.
Start to roll the cake from the end closest to you, just like you do for making rolled sushi. You may be nervous at first, but after starting to roll, try to pull the baking parchment away from you and move the sponge accordingly .
Wrap the rolled sponge with cling film and chill in the fridge for at least 2 hours to mature the flavour. When you serve, remove from the fridge beforehand to leave at room temperature. You will enjoy the fluffiness of this cake.
When you slice the cake, heat your knife over the stove or soak in hot water to obtain nice clean slices.
Coffee Swiss Roll: I added some coffee extract into the batter. It was popular with children and adults.
Story Behind this Recipe
Since I like the fluffiness of chiffon cake, I wanted to use it to make a fluffy and moist swiss roll.
By adding cornstarch, you can make a fluffy and delicate cake. This is a simple cake so use very fresh eggs. I do not use much sugar so the finished cake is very light, but increase the amount if you like. Use finer granulated sugar. I use heavy cream with 35% fat content.