Fluffy Chiffon Swiss Roll
Fluffy Chiffon Swiss Roll

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fluffy chiffon swiss roll. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Fluffy Chiffon Swiss Roll is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Fluffy Chiffon Swiss Roll is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook fluffy chiffon swiss roll using 12 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Chiffon Swiss Roll:
  1. Get 3 Eggs
  2. Take 1 pinch Salt
  3. Get 45 grams Sugar
  4. Prepare 60 grams Plain flour
  5. Get 2/3 tsp Vanilla extract (optional)
  6. Prepare 2 tbsp Vegetable oil
  7. Make ready 40 ml Milk
  8. Make ready 130 to 170 ml Your favorite heavy cream (for filling)
  9. Get My family's favorite cream filling (not so sweet)
  10. Make ready 150 ml ❤Heavy cream
  11. Get 2 tsp ❤Sugar
  12. Prepare 7 ❤Freeze-dried raspberries
Steps to make Fluffy Chiffon Swiss Roll:
  1. Preparation: Separate egg yolks from whites. Sift the flour. Leave the eggs and milk at room temperature.
  2. Mix the egg whites and salt. Beat with a hand mixer and add 1/2 of the sugar little by little to make a stiff meringue. Beat until glossy.
  3. Mix the egg yolks and vanilla extract. Beat with a hand mixer and add the rest of sugar little by little until pale and fluffy.
  4. Add one tablespoon of vegetable oil at a time and milk and continue to beat.
  5. Switch to a hand whisk and add 1/3 of the flour. Stir roughly, add the rest of the flour and fold in.
  6. Add 1/3 of the meringue and stir with a hand whisk until combined. Add the rest of the meringue and fold in, making sure that the air of the mixture remains.
  7. Pour the batter into the cake mold and bake in the oven preheated to 200°C for 11-12 minutes. Adjust the baking time according to your oven at home.
  8. Place on a cooling rack and cool slightly. Cover with parchment paper and cool completely.
  9. Meanwhile make the cream filling. I made the filling with the ❤ quantity this time.
  10. Crush 7 freeze-dried raspberries with your finger into powder. Add to the cream for a nice mildly sweet flavor and pink color.
  11. After the Step 8 sponge has cooled spread the 9 cream on top. Roll the sponge from the front.
  12. Wrap the rolled sponge with the parchment paper used in Step 8 and cling film and chill in the fridge for at least 2 hours for the flavors to meld.
  13. Decorate with your favorite toppings.

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