Recipe: Yummy Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll)

Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll). Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer. Holidays mean more time to do things you love. Starting at the short edge, *tightly* roll the hot cake up with the towel (so the towel is literally rolled in between the cake. You can have Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll)  using 22 ingredients and 20 steps. Here is how you cook it.

Ingredients of Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) 

1. Prepare of Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''.
2. You need of Sponge Cake (Chiffon Cake).
3. Prepare 4 of egg yolks (80g, 2.8 oz).
4. Prepare 35 g (3 Tbsp) of granulated sugar, for egg yolk.
5. It's 45 g (3.7 Tbsp) of vegetable oil.
6. Prepare 65 g of (4 + 1/3 Tbsp) milk.
7. It's 105 g of cake flour (3.7 oz).
8. Prepare 4 of egg whites (160g, 5.6 oz).
9. Prepare 65 g (5.5 Tbsp) of granulated sugar, for egg white.
10. You need of Cheese Cream.
11. You need 100 g (3.5 oz) of cream cheese.
12. It's 2 Tbsp of granulated sugar, for cream cheese.
13. It's 200 g of (7 oz, 7/8 us cup) heavy cream.
14. It's 1 Tbsp of granulated sugar, for heavy cream.
15. Prepare 1/2 tsp of lemon juice.
16. You need of Coffee Syrup.
17. You need 4 Tbsp of boiling water.
18. Prepare 2 Tbsp of instant coffee.
19. You need 2 Tbsp of granulated sugar.
20. It's 1 tsp of rum.
21. You need of For dusting.
22. You need of cocoa powder, sugar-free.

Tiramisu Cake Roll made with espresso flavored sponge cake that's brushed with a coffee-liqueur syrup, then filled with a Or just a ROLL?? While everyone is on a Pumpkin Roll kick, I am currently adoring all things coffee and all things liqueur, especially when they make their appearance together. This is my favourite no fail Pandan Swiss Roll Cake recipe, easy to make and tastes awesome. This recipe was bought from the original inventor of the Chiffon cake- Harry Baker, who baked and sold Strawberries and Cream Swiss Roll is a refreshing summer cake that is sure to impress and satisfy.

Tiramisu-ish Chiffon Swiss Roll (Chiffon Cake Roll) step by step

1. Prepare All ingredients.
2. 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!.

Tiramisu cake roll recipe- espresso flavored sponge cake, brushed with coffee syrup and filled with Mascarpone Cheese Cream filling. I chose making a Tiramisu cake roll, because Tiramisu is one of my favorite desserts. I also noticed that a lot of people liked my Classic Tiramisu Recipe, which was. You're not one of these suckers, are you? My orange chiffon cake recipe is adapted from the pandan chiffon cake recipe I use.

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