Chiffon Roll Cake with yogurt cream filling
Chiffon cake is like angel food cake’s cloud. Fluffy and light but not so innocent I tell you. It has over 1/4 cup of oil in it. Love of sweets makes it hard to lose weight in the first place, especially true with this cake. Japanese style cake is not so sweet, melts in your mouth and goes down your throat fast! Luckily, I have two others in our household to share this cake with so I don’t mistakenly (?) eat the whole plate.
The yogurt cream filling sounds healthier but the main ingredient is heavy cream. I like the slight sour taste that comes from yogurt and lemon. But the filling can be anything. Changing to ice cream is a good choice for a warm day like today to make ice cream cake. When I was little, ice cream meant Snow brand (雪印). Started as butter maker in 1925, the Snow Brand company reigned over Japan not only as milk products but meat products maker for a long time. But in 1955 and again in 2000, their milk products caused mass food poisoning in Japan. Then the company’s dishonesty practice for meat products in 2002 came to light. Now the company is divided and taken over by other companies. A renewed Snow Brand Megu Milk Co.was created in April of last year.
I and millions of children in Japan at times had only choice of vanilla (my husband’s top choice) flavor. I still remember the commercial song and little blue and white paper container with a tiny wooden spoon. Though life was much simpler then,
I need to have my number one choice of pistachio ice cream that present day offers for sure…or raspberry chocolate? No, I love rocky road ! You may now sing “I love rocky road” by Al Yancovic’s parody of Joan Jett’s “I love Rock N Roll”.
Ingredients for chiffon roll cake
- 6 eggs separated
- Cake flour 170g sifted
- Vegetable oil 6 Tablespoons
- Sugar 140g
- Put egg whites in the bowl of a stand mixer with whisk attachment and beat at low speed.
- When the color becomes cloudy then add 1/3 (about 45g) of sugar and beat at high speed till peaks form. Put egg white into another large bowl and set aside.
- Put egg yolk in a same stand mixer (you do not need to wash the bowl) and beat for 1 minute at low speed.
- Add the rest of the sugar and beat at high speed until egg yolks turn light yellow and creamy.
- Add oil and continue to beat at medium speed.
- Add flour and mix well until it gets sticky and stretchy. Start heating the oven to 355F (350F for my oven).
- Remove bowl from the stand mixer and use a spatula to combine egg whites, 1/3 at time. Scoop from bottom and fold in-try not to disturb the egg white but you need to incorporate it well.
- Pour batter into the prepared jelly roll pan and bake for 15 minutes. Check the doneness by inserting a skewer.
- When it’s done, remove from pan then peel off paper gently and rest cake on top of the paper to cool.
- Plain yogurt 180g
- Heavy cream 1-1/2 cups
- Sugar 4-5 Tablespoons
- Lemon juice 1 teaspoon
- Vanilla essence 1 teaspoon
- Put strainer on top of a big enough bowl and line with paper towel.
- Pour yogurt and wait at least 30 minutes to drain liquid form yogurt. Set it aside.
- Pour cream in the bowl of stand mixer with whisk attachment (make sure the whisk and bowl is clean and dry completely).
- Beat cream until very soft peaks form.
- Add sugar and vanilla. Continue to beat at high speed.
- Add lemon and yogurt. Beat till near stiff peak.
Spread yogurt cream all over the sheet cake leaving about 1/2 inch at the far end. You may not need all of the cream. Use the paper to roll up to the un-creamed edge. Keep in the paper and chill for about 30 minutes in the refrigerator.
My husband made the same cake for Mother’s day. He added 8 Tablespoons of water after adding oil for much fluffier sponge. Instead of rolling, he cut it in thirds then add chopped fruits in between the slice and simply whipped heavy cream, sugar and vanilla. Darling, you rock!
I attended my friend’s son’s wedding. My friend dressed in full traditional kimono. This photo does not do her justice but she looked great!