Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tiramisu-ish chiffon swiss roll (chiffon cake roll) 【recipe video】. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】 is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】 is something which I have loved my whole life.

Take the egg white out from the fridge. Great recipe for Swiss Roll (Cake Roll) ★Recipe video★. This cake is moist and soft in harmony with plenty of cream..

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tiramisu-ish chiffon swiss roll (chiffon cake roll) 【recipe video】 using 22 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】:

1. Make ready Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''
2. Take Sponge Cake (Chiffon Cake)
3. Prepare egg yolks (80g, 2.8 oz)
4. Get granulated sugar, for egg yolk
5. Take vegetable oil
6. Prepare (4 + 1/3 Tbsp) milk
7. Prepare cake flour (3.7 oz)
8. Take egg whites (160g, 5.6 oz)
9. Take granulated sugar, for egg white
10. Prepare Cheese Cream
11. Get cream cheese
12. Make ready granulated sugar, for cream cheese
13. Make ready (7 oz, 7/8 us cup) heavy cream
14. Make ready granulated sugar, for heavy cream
15. Take lemon juice
16. Take Coffee Syrup
17. Get boiling water
18. Prepare instant coffee
19. Prepare granulated sugar
20. Prepare rum
21. Prepare For dusting
22. Make ready cocoa powder, sugar-free

Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. It is a simple, heavenly ube cake dream! Finally, Ube Cake Roll on the blog.

Instructions to make Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 【Recipe Video】:

1. ★Recipe video★ (my You Tube channel)→youtu.be/6rkKh3Fvt30
2. 【For Chiffon Cake】Sift the cake flour twice. Put the egg yolk in a large bowl. Put the egg white in another large bowl. Let the egg white sit in a fridge. Preheat an oven to 210℃ / 410 F.
3. Add granulated sugar to the egg yolk. Mix it with a whisk until whitish and heavy. Pour the oil little by little in it while stirring. Make it smooth. (Emulsify it.)
4. Warm the milk with a microwave to body temperature. Pour it little by little in the egg yolk mixture while stirring.
5. Add cake flour and stir it until powderiness disappears. And then mix strongly and speedy 20-30 times until heavy a little.
6. Take the egg white out from the fridge. Beat it lightly until watery. Whip it with a hand mixer on high speed.
7. When it becomes white and fluffy, add granulated sugar in 2 parts. Whip it until the peak hangs down lightly. Whip slowly on low speed for a min to smooth it.
8. Add the meringue to egg yolk batter in 3-4 parts. Stir well until smooth at 1st addition.
9. From the next addition, mix the top lightly, and then scoop it up and let it slip through your whisk; repeat scooping. Mix well until combined and smooth. Use a spatula to scrape the batter on the inner side of the bowl, and fold it.
10. Pour it into a baking sheet, and flatten it. Bake it at 180℃ / 356 F for 18 mins. After baking, drop the tray to prevent shrinkage. Take the cake out from the sheet, and let it cool; set aside.
11. 【For Cheese Cream】Put the cream cheese in a bowl. Mix it until smooth. Add granulated sugar. Mix well until the roughness of sugar disappears.
12. Add granulated sugar and lemon juice to the heavy cream. Whip it while cooling with ice water until soft peaks form, on low speed.
13. Add the whipped cream to the cream cheese in 3-4 times, and fold it until combined. Let it sit in a fridge.
14. 【For Coffee Syrup】Add instant coffee to hot water, and stir well. Add granulated sugar, and stir to melt the sugar. Add rum and mix well.
15. 【Let's finish up!】Brush both sides of the cake with the syrup, and use up the syrup.
16. Spread a plastic wrap over the cake and turn it over. Cut off the edge (end of rolling) at an angle.
17. Spread the cheese cream over the sponge.
18. Roll the cake. Roll it up tightly at the beginning. Lift the plastic wrap and push and roll.
19. Wrap it with parchment paper. And then seal it with plastic wrap to prevent it from drying. Let it sit in a fridge overnight to make the sponge moist. - (It's OK 3 hours as well.)
20. Sprinkle cocoa powder. It's all done!

It is funny that while I made this cake lots of time in my baking life already, we are only seeing it in the blog just now. This Coconut Pandan Cake Roll is moist and delicious with a Tropical twist. The sponge cake is made with freshly squeezed pandan juice and coconut milk like the chiffon cake that I had shared in my previous post, but this time with a little adjustment in the ingredients. The filling is reminiscent of the Ondeh Ondeh and Kueh Dadar (a Malaysian and Peranakan popular snack), grated white coconut. And things are even better this time, NO RAW EGGS in the recipe, which is awesome!

So that’s going to wrap this up for this special food tiramisu-ish chiffon swiss roll (chiffon cake roll) 【recipe video】 recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!