With just a few ingredients that you have around your kitchen, you can make this beautifully light dessert in a few hours. This cake is perfect for any occasion and garnished with just about any fruit or additional chocolates. This chocolate chiffon cake is pillowy soft and fluffy. It is lightly sweetened with whip cream and dusted with cocoa powder.
The most challenging part in making this cake is rolling out the cake. After removing the cake from the oven, allow it to rest for 10 minutes. It is best to roll this cake into shape while it's still warm. After inverting the cake onto a board and removing the parchment paper, use new parchment paper to roll the cake over. This helps mold the cake into shape before spreading out the filling.
Here is a step by step video to help show you how I made this cake!
Chocolate Chiffon Jelly Roll
Prep Time: 2 hrs.
Cook Time: 15 mins.
Total Time: 2 hrs 15 mins.
Yields: 9 in roll
2 tbsp (20g) cocoa powder
1/3 cup (40g) hot water
3 each egg yolks
4 tbsp (50g) sugar
4 tbsp (50 g) vegetable oil
2 tbsp (30g) milk
1/2 cup (70g) cake flour, sifted
1/4 tsp salt
3 egg whites
5 tbsp (65g) sugar
3/4 cup (180g) heavy cream
1 1/2 tbsp (20g) sugar for cream
* extra cocoa for dusting
* strawberries for garnish
In a small microwaveable bowl, heat up water. Whisk in cocoa powder. Thoroughly whisk and set aside to cool.
Whisk together 3 egg yolks. In the following order, add in sugar and mix. Add in milk and vegetable oil until combined. Add cooled chocolate mixture. Add sifted cake flour, sugar, and salt. Combine until smooth. Set aside.
Meringue: Whisk together 3 egg whites. When it becomes foamy, add sugar in 3 steps. When it reaches soft peaks, add in the last batch of sugar. Whisk egg whites to medium peaks.
Gently fold meringue into chocolate batter in 3 batches. Be careful not to deflate the egg whites. Thoroughly mix until no white streaks remain.
Pour onto parchment paper lined 10 inch x 15 inch pan and spread evenly.
Tap the pan on the table a few times to get rid of the bubbles.
Bake at 350°F 15 mins.
Allow to cool for 10 mins.
On a board with new parchment paper, invert the pan and remove the old parchment paper.
While the cake is still warm, gently roll the cake but not too tight or it will break. Let it cool down for 1 hr and then place in fridge for 20 minutes.
Filling: On medium low speed, whisk heavy cream. Add sugar. Whisk until medium peaks.
Spread whipped cream on cake and gently roll the cake. Using the bench scraper, create tension and tighten the cake.
Place in the fridge for 1 hour before slicing.