Foolproof! Chiffon Roll Cake

Foolproof!  Chiffon Roll Cake

If you use this batter, you won't have to worry about it breaking!
I love its deliciousness.

Ingredients: Makes 2 cakes

Egg (large)
Sugar (separated in half)
100 g
75 g
Vegetable oil
70 g
Cake flour
120 g
◇Whipping cream
300 ml
1 1/2 tablespoons
Any fruit you like
as much as you like


1. Line the moulds with parchment paper. Preheat your oven to 180°C.
2. Make the batter the exact same way as "Basic Milk Chiffon" Recipe ID: 738159
3. Pour the batter into the moulds and smooth out the surface. Bake them in the 180°C oven for 12 minutes.
4. Once they're done baking, cool them on a cooling rack. Cover with a newspaper to keep them from drying out.
5. Beat the whipping cream until soft peaks form. Cut the fruit into bite-sized pieces.
6. Cut off a diagonal piece from the end that will be the outside of the roll. Cut a few notches on the end that will be on the inside of the roll.
7. Spread a generous amount of cream on the surface of the cake and a little on the edge.
8. Top the end of the cake closest to you with the cut fruit.
9. When you start wrapping, roll it tightly as if you were making the core of the cake.
10. Finish rolling the cake and turn the cake so that the open end is on the bottom.
11. Wrap the cakes in parchment paper and refrigerate them for at least 1 hour.

Story Behind this Recipe

This is delicious and easy to roll!
This kind of roll cake is indispensable.