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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.

Strawberry Chiffon Cake Roll

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.

Course Dessert
Cuisine General
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories per serving 170 kcal

Ingredients

  • 4 tbsp strawberry jam
  • 3,5 oz yellow cake mix (100 g)
  • 3 oz caster sugar (85 g)
  • cup whole milk (40 ml)
  • 2 tbsp vegetable oil
  • 3 medium eggs
  • icing sugar
  • salt

Instructions

  1. 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.
    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.
  2. Pour the whole milk in a large mixing bowl and add the remaining egg yolks, a little pinch of salt and the caster sugar.
    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.
  3. Stir well into a runny mixture. Then add the yellow cake mix.

    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. Stir well again. Then gently fold the whipped egg whites into the runny batter.
    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.
  5. 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.
    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.
  6. 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.
    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.
  7. While the cake is still hot, roll it in between 2 clean and dry kitchen towels.
    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.
  8. 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.
    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.
  9. 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.

    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.
  10. Unwrap it again, sprinkle with some icing sugar and slice the cake roll up.
    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.