Chiffon Swiss Roll

Yes, here I am again, trying a new recipe on a swiss roll.  It wasn’t an epic fail, but it definitely wasn’t a success.  The finished product was better than the coffee and the green tea roll that I made, but it didn’t have have that fluffy and airy texture I was trying to achieve.

Ingredients:
4 egg whites
2 tbsp. sugar (for the egg whites)

4 egg yolks
2 tbsp. sugar (for the egg yolks)
3 tbsp. vegetable oil
3 tbsp. water
9 tbsp. cake flour

In a small bowl, beat the egg whites until medium peaks is reached and gradually add the sugar to the egg whites until stiff peaks forms.  (The volume of this meringue will determine how fluffy your cake will turn out)

In a medium bowl, beat the egg yolks and sugar until light colored. Add vegetable oil and water and mix again.  Add sifted cake flour to the mixture.

Gradually fold in half the meringue to the mixture and mix until combined. Then, add the second half of the mixture to the meringue bowl and mix lightly with a rubber spatula.

Pour into a baking sheet lined with parchment paper and give it a couple of taps on the counter to shake out the air bubbles.  Keep in mind, the more the batter is agitated, the less volume it will have, as the volume of the meringue deflates with each movement.

Bake in a 320ºF for 15 minutes.

After it cools slightly, wrap in plastic wrap and let cool completely.  After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll (I just whipped up some whipping cream and sugar), and it’s done.

Chiffon Swiss Roll

 

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