Do you know what the trick here is behind this rolled strawberry chiffon cake? Make sure that you make the cake batter as airy as you possible can! It is this that will make it extremely light and very easy to roll up afterwards.
Have you ever made a cake like this?
One where you first have to bake a very thin sheet cake to roll up later? I’ve done that before just once. So it still is quite a challenge for me here. See, I’m not a good baker. I mean I really bake very little at home.
How about you? Are you an avid baker?
Or more like me?
I do like to experiment with baking cakes. This chiffon cake for instance isn’t just a kind of cake that you can pull off with your eyes closed. So I’m always a bit in the dark about the end result.
Not that I mind. I like to spend time in the kitchen when I have nothing else planned. Especially when it is raining all weekend. Or just in the wintertime in general.
And this chiffon cake is yet another one of those weekend experiments.
Easy Chiffon Cake Roll with Strawberry Jam
All in all, in the end I was actually quite happy with the way this cake turned out.
Once you have baked the cake, you can choose whatever you want to fill it with.
The thing I would change next time is the filling. I added strawberry jam but next time I’d add some sour cream as well. Because the jam seems to kind of be soaking into the cake. A layer of cream cheese might prevent that I think.
Again I’m not an expert.
Serve the sliced chiffon cake roll with some whipped cream and a sprinkle of icing sugar.
Do you love chiffon cakes?
Then also check my pumpkin version with hazelnuts!
Easy Strawberry Jam Chiffon Cake Roll Recipe
The trick here with this chiffon cake? Make the cake batter as airy as possible! This will make it extremely light and very easy to roll.
- 4 tbsp strawberry jam
- 3,5 oz yellow cake mix (100 g)
- 3 oz caster sugar (85 g)
- ⅙ cup whole milk (40 ml)
- 2 tbsp vegetable oil
- 3 medium eggs
- icing sugar
Carefully break the eggs and separate them. Transfer the whites to a high cup or bowl and beat them for a couple of minutes using a stick mixer or balloon whisk until the whites are stiff.
Pour the whole milk in a large mixing bowl and add the remaining egg yolks, a little pinch of salt and the caster sugar.
Stir well into a runny mixture. Then add the yellow cake mix.
Stir well again. Then gently fold the whipped egg whites into the runny batter.
Stir very carefully now or the cake will not be airy enough in the end if you break too many air bubbles. Then pour the cake batter on a baking tray lined with baking paper.
Bake the cake in a preheated oven at 356°F (180°C) for 10 to 12 minutes until the cake is cooked through and the middle has set. Then remove the cake from the hot oven and let it cool down for 5 minutes at room temperature before touching it. Then flip the cake over on a clean surface or chopping board and carefully peel away the layer of baking paper from the bottom.
While the cake is still hot, roll it in between 2 clean and dry kitchen towels.
Let the cake cool down fully now at room temperature for at least an hour. Then unwrap the cake again and spread it evenly with the strawberry jam on one side.
Once that is done, roll the cake back up again. Then wrap it in cling film and let it rest at room temperature for another 30 minutes.
Unwrap it again, sprinkle with some icing sugar and slice the cake roll up.