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Melt In Your Mouth Chocolate Chiffon Roll Cake Recipe

Melt in Your Mouth Chocolate Chiffon Roll Cake Recipe
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Serving : 6
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Prepare the ingredients before making Melt in Your Mouth Chocolate Chiffon Roll Cake in your home. Then, follow these steps below to serve Melt in Your Mouth Chocolate Chiffon Roll Cake for your family or friends.

Ingredients: Melt in Your Mouth Chocolate Chiffon Roll Cake

  • Chiffon cake batter:
  • 5 Egg
  • 70 grams White flour
  • 30 grams Cocoa
  • 100 grams Sugar
  • 60 grams Vegetable oil
  • 75 grams Hot water
  • Chocolate cream:
  • 200 ml Heavy cream
  • 15 grams - 5 grams Sugar
  • 50 grams Chocolate
  • 1 tbsp Rum

How to Make Melt in Your Mouth Chocolate Chiffon Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Melt in Your Mouth Chocolate Chiffon Roll Cake in your home by yourself.

    Step 1
  • Preliminaries: Line a baking sheet with parchment paper. Combine the flour and cocoa and sift. Separate the egg whites and yolks. Begin preheating the oven to 190℃.
  • Step 2
  • 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.
  • Step 3
  • 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!
  • Step 4
  • 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.
  • Step 5
  • 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!
  • Step 6
  • 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.)
  • Step 7
  • 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.)
  • Step 8
  • 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.
  • Step 9
  • 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.
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