Airy Fluffy Rich Chiffon Roll Cake



  1. 5 Egg
  2. 100 grams White flour
  3. 100 grams Sugar
  4. 60 grams Vegetable oil
  5. 75 grams Milk (water)
  6. 200 ml Heavy cream
  7. 20 grams Sugar


  1. Preparation: spread parchment paper on a cookie sheet.
  2. Sift the flour.
  3. Divide the eggs into egg yolks and whites.
  4. Warm milk to about skin temperature.
  5. Preheat an oven to 190C.
  6. Chiffon Batter: Lightly whip the egg whites, add half of the sugar in 2~3 batches, and mix well.
  7. It's good to go once it forms peaks!
  8. Use the hand mixer from Step 2 as-is without washing it.
  9. Add the remaining sugar to the bowl with the egg yolks and mix until it becomes white and thickens.
  10. It's ok once it looks like mayonnaise.
  11. Mix vegetable oil into the egg yolk bowl from Step 3 while stirring well, add the warmed milk (or water), and mix.
  12. Add 1/3 of the egg white and mix well, add half of the remaining egg whites, and stir well.
  13. Use the hand mixer up to this point.
  14. Add the remaining egg whites to the bowl from Step 4, and roughly mix as if folding with a rubber spatula.
  15. Scoop the dough from the bottom of the bowl and pour it back on top, and mix while turning the bowl with your left hand.
  16. Avoid over mixing, which will deflate the delicate meringue bubbles.
  17. Rap the bottom of the pan 2~3 times after pouring the batter into the pan to remove air bubbles.
  18. Bake at 190C for 15~17 minutes.
  19. It's good to go once you stick a toothpick and it comes out clean!
  20. (The baking time and temperature used will vary by your oven, so adjust.)
  21. After baking, place on top of a rack while it's still in the pan.
  22. Cover tightly with plastic wrap to keep it from drying out (this will also remove the uneven portions of the cake when removing the wrap and make the surface neater).
  23. Cream: Add sugar and vanilla extract to the heavy cream, and mix to your desired firmness.
  24. It might be difficult to roll if the cream is too loose.
  25. It will have a lumpy texture if it's too hard as well, so mix while checking it.
  26. Remove the cooking sheet from the bottom, and place the cake on top of a new sheet (or plastic wrap).
  27. Cut the overlap of the cake at an angle.
  28. Spread the heavy cream (Leave about 2~3 cm of the overlap clear of cream), pick up the parchment paper underneath (or plastic wrap), and slowly wrap it up.
  29. When adding the strawberries in the middle, it's good to line them up in 2 lines at the front as much as possible.
  30. It will roll up neatly if you make the first row the tips of the strawberries.
  31. This is how it turned out when finished!
  32. It is easier to roll up if you cut the fruit into small pieces.