Chiffon Swiss Roll/sponge cake

Chiffon sponge cake

Stage: intermediate

Ingredients

(A)
Egg yolk                                90gm
Sugar                                     54gm
Honey                                   18gm
(B)
Warm milk                          90gm
Warm corn oil                    117gm
(C)
Low protein flour             63gm
High protein flour            63gm
Salt                                         1gm
(D)                                         
Egg white                            216gm
Sugar                                     72gm
Cream of tar tar                  pinch

Filling

Ready-made butter cream/jam

Method:

1. Combine egg yolk, sugar and honey in mixing bowl and whisk till fluffy with speed 6.
2. Gradually add in warm milk till mix well with speed 2.
3. Next, mix in corn oil till combine with speed 2.
4. Sift low protein flour, high protein flour and salt then fold into the mixture.
5. In another bowl, whisk egg white and cream of tar tar till foamy with speed 6.
6. Slow down to speed 2 and gradually add in sugar and continue whisking till medium peak form (meringue).
7. Divide 3 times to fold in meringue into the egg yolk mixture with spatula.
8. Bake in preheated oven at temperature 170 degree Celsius - 190degree Celsius for 17-20 minutes.
9. After bake, set aside till cold and can spread with any flavour of cream or jam as desired.

Tips:
*Can be bake in cup cake or Swiss roll pan. These recipe can use for Green Tea Swiss Roll too. Just cut 3gm flour from low protein flour and substitute 3gm of green tea powder and mix well with the rest of the flour.

 

Equipment used:

KitchenAid mixer