Hi, I’m Laura. Today, I’m gonna show you how to make melt in your mouth chocolate chiffon roll cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Melt in Your Mouth Chocolate Chiffon Roll Cake Recipe
Melt in Your Mouth Chocolate Chiffon Roll Cake is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Melt in Your Mouth Chocolate Chiffon Roll Cake is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook melt in your mouth chocolate chiffon roll cake using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Melt in Your Mouth Chocolate Chiffon Roll Cake:
- Take Chiffon cake batter:
- Take 5 Egg
- Make ready 70 grams White flour
- Get 30 grams Cocoa
- Take 100 grams Sugar
- Prepare 60 grams Vegetable oil
- Prepare 75 grams Hot water
- Get Chocolate cream:
- Take 200 ml Heavy cream
- Prepare 15 grams - 5 grams Sugar
- Get 50 grams Chocolate
- Make ready 1 tbsp
Instructions to make Melt in Your Mouth Chocolate Chiffon Roll Cake:
- Preliminaries: Line a baking sheet with parchment paper. Combine the flour and cocoa and sift. Separate the egg whites and yolks. Be preheating the oven to 190℃.
- Chiffon cake batter: Lightly beat the egg whites. Add half of the sugar in 2 - 3 batches, mixing well after each addition. Beat until stiff peaks form.
- Use the handheld mixer you used in Step 2 (you don’t need to wash it). Put the remaining sugar into the bowl with the egg yolks and mix until light-colored and thick. When it has a mayonnaise-like consistency, it’s done!
- Pour the vegetable oil into the bowl of egg yolks from Step 3 and mix well. Add the hot water and mix. Sift in the dry ingredients and mix. Now add 1/3 of the egg whites and after they’re mixed in well, add half of the remaining egg whites and mix. Keep using the hand mixer up to this point.
- Add the mixture from Step 4 to the bowl of the remaining egg whites. Fold in lightly with a rubber spatula, as though you’re lifting the batter from the center of the bowl as you mix. If you overmix, the bubbles in the egg whites will collapse, so don’t spend too long on this step!
- Pour into the baking sheet. Rap the baking sheet on the counter 2 - 3 times to remove air bubbles. Bake at 190℃ for 15 - 17 minutes. When a bamboo skewer comes out without any gooey cake batter sticking to it, it’s done! (Temperature and baking time vary for each oven, so please adjust for your own oven.)
- When the cake is done baking, leave the parchment paper attached and let it cool on a cooling rack. After it’s cooled off a bit, cover tightly with plastic wrap to prevent it from drying out. (When you remove the wrap, the sticky surface of the cake will come off with it and the cake will look perfect.)
- Chocolate Cream: Melt the chocolate over a hot water bath. In a separate bowl, add the sugar to the heavy cream and whip to very soft peaks. Add 1/4 of this whipped cream to the melted chocolate, and mix well. Gradually add and mix in the remaining whipped heavy cream. After the chocolate and heavy cream are combined, whip until it reaches your desired level of firmness.
- Finishing: Remove the parchment paper and place the cake on a new sheet of parchment. Diagonally cut off the edge of the cake that will be on the outside of the rolled up cake . Spread on the chocolate cream (but stop about 2 - 3 cm before the cut end). Lifting up the paper, slowly roll up the cake.
So that is going to wrap it up for this exceptional dish melt in your mouth chocolate chiffon roll cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
