シフォンロールケーキの作り方 Chiffon Swiss Roll Cake｜komugikodaisuki

Preheat the oven to 350°F (175°C).

Grease and line a round cake pan with parchment paper.

In a mixing bowl, whisk together cake flour, baking powder, and salt.

In another bowl, beat eggs and sugar until pale and fluffy, about 5-7 minutes.

Add melted butter and milk to the egg mixture, then mix in vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a separate bowl, whip heavy cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks form.

Once the cake is cool, slice it in half horizontally.

Spread a layer of whipped cream on the bottom half of the cake.

Add fruit on top of the cream, then place the other half of the cake on top.

Frost the top and sides of the cake with the remaining whipped cream.

Decorate with additional fruit as desired.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Equipment Needed

Spice Level:

Allergens