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Chiffon Roll With Caramel Cream Filling Recipe

Chiffon Roll With Caramel Cream Filling Recipe
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Serving : 6
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Prepare the ingredients before making Chiffon Roll With Caramel Cream Filling in your home. Then, follow these steps below to serve Chiffon Roll With Caramel Cream Filling for your family or friends.

Ingredients: Chiffon Roll With Caramel Cream Filling

  • 5 ◆Egg yolks
  • 30 grams ◆White castor sugar (superfine sugar)
  • 5 ◇Egg whites
  • 20 grams ◇White castor sugar (superfine sugar)
  • 30 grams Trehalose (or white castor sugar)
  • 45 grams Cake flour
  • 30 grams Canola oil
  • 30 grams Milk
  • Caramel Cream
  • 30 grams ☆White castor sugar (superfine sugar)
  • 2 tbsp ☆Water
  • 200 grams ☆Double (heavy) cream
  • 30 grams Condensed milk

How to Make Chiffon Roll With Caramel Cream Filling

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Chiffon Roll With Caramel Cream Filling in your home by yourself.

    Step 1
  • Make the caramel for the caramel cream. Heat the ☆ 30 g sugar and ☆ 2 tablespoons water in a pot over high heat.
  • Step 2
  • When its color turns to amber, mix in 40 - 50 ml of the double cream, all at once. Be careful not to burn yourself, as it may splatter.
  • Step 3
  • Place the pot on a well dampened cloth and let cool so it doesn't cook any more.
  • Step 4
  • Line a 33cm square pan with parchment paper. Sift the flour twice, and set aside. Separate the eggs. Put the egg whites in a large bowl.
  • Step 5
  • Add the ◇ 30 sugar, and the ◇ 20g trehalose to the egg whites, and beat with a whisk until it is glossy and soft peaks form. Be careful not to overbeat.
  • Step 6
  • In a separate bowl, beat the egg yolks with the ◆ 30 g sugar until the mixture becomes a whitish color. It's a good idea to use a double-boiler.
  • Step 7
  • Heat the milk in the microwave so that it's hot, but doesn't form a skin. Preheat the oven to 180℃.
  • Step 8
  • Add the canola oil and milk to the mixture in Step 6, in that order, and mix well. Fold in the sifted flour by scooping up the batter from the bottom of the bowl with the whisk.
  • Step 9
  • Add one large scoop of meringue from Step 5 to the batter in Step 8 with a whisk. Thoroughly fold into the batter with a rubber spatula, remembering to mix in the batter on the side of the bowl.
  • Step 10
  • Next add 2 scoops of meringue and mix it in. When it's well blended, pour the batter into the bowl with the meringue and mix it all together.
  • Step 11
  • Pour the batter into the baking pan and lightly smooth the top. Drop the pan from a height of about 10 cm to eliminate big air pockets.
  • Step 12
  • Bake on the lower rack of the oven for about 13 -15 minutes at 180℃ (adjust the baking time according to the oven). Cool on a rack when it is done.
  • Step 13
  • After 5 minutes or so,cover with a sheet of parchment paper to keep it from drying out,and let cool completely.
  • Step 14
  • In the meantime, beat the cream leftover from Step 2 until soft peaks form. Add the cooled caramel from Step 3 and keep beating. Sweeten to taste with condensed milk or sugar.
  • Step 15
  • When the cake has cooled completely, peel off the parchment paper. Decide which side will be on the outside, and cut off a thin diagonal slice about 3 cm wide on one edge.
  • Step 16
  • In this photo, the top will be the start of the roll and the bottom will be the seam edge.Spread the cream evenly on the cake, except for the edge with the diagonal cut.
  • Step 17
  • Done. This time I rolled up the cake with the browned side on the outside, but it's easier to roll up if you put the cream on the other side.
  • Step 18
  • Same cake, but filled with milk cream.
  • Step 19
  • Made with butter, instead of canola oil, and filled with milk cream. It's lighter in color, and the butter makes it richer.
  • Step 20
  • This is the canola oil I used. It's naturally bright yellow!
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