Saturday, 23 March 2013

Vanilla Chiffon Swiss Rolls

Chiffon cakes are the first kind of cakes i've learnt to make, I just love how soft and moist it can be and it just keeps well for days! Its quick and easy to make once you know how. I love how versatile it can be, you can eat it on its own, roll it out into a swiss roll, use it instead of your basic sponge and my favourite is using it for my mousse cakes. In this recipe i've decided to fill my swiss roll with fresh cream and fruits but you can leave out the fruits if you want, or you can use your own favourite filling. For this recipe you MUST ensure that the bowl your whipping your egg whites in and your metal whisk on your hand held whisk is completely dry and grease-free.

3 egg whites 
40 grams caster sugar 

3 egg yolks
35 grams caster sugar
35 grams vegteable oil (weighing the liquids is more accurate)
40 grams water 
75 grams self raising flour (sieved)
1 teaspoon vanilla extract

200ml fresh double cream or whipping cream
1 tablespoon of icing sugar 
1 teaspoon vanilla extract 
fruits (optional) 

Preheat oven to 170 C/ 338 F
  1. Line a swiss roll tin with grease proof paper, theres no need to grease the side of the tin. Separate egg yolks from the egg whites. Yolks in a big bowl and whites in a smaller bowl.
  2. Start whipping the egg whites with a hand held whisk on low speed and gradually add in the 40g of caster sugar, turn the speed up to medium and whip till stiff peaks (if you've not tried this method before, a way to check if its done is by turning the bowl upside down. The whites is mixed enough, if the whites remain in the bowl.
  3. In your bowl of egg yolks, add all of ingredients B. Mix with a balloon whisk till well combined.
  4. Pour your egg whites into your mixture.
  5. Gently fold the egg whites into the mixture till well combined.
  6. Pour the mixture into the tray and spread evenly with a palette knife and bake for 22 minutes.
  7. Leave the sponge to cool in the tray for 5 minutes, then run a palette knife along the rim. Place a cooling rack on top of the tray.
  8. Carefully turn your sponge out onto the cooling rack and remove the grease proof paper. Leave to cool, about 30-45minutes
  9. Line a sheet of grease proof paper on your work top and carefully turn your sponge onto the paper. Trim off the top and bottom edges of your sponge.

To make filling, add the icing sugar and extract to the cream and whisk till soft peak.

     10.  Pour cream over the sponge.
     11.  Spread the cream evenly all over the sponge.
     12.  Line and press the fruits gently on top of the cream if using any.
     13.  Roll up and use the paper to help you pull and mould the roll into a neat 
            shape. Chill the roll for 30 minutes so its easier to slice.

            Take the roll out of the fridge and slice into equal pieces.

Enjoy! xx


  1. How long do these cakes keep for? Do they loose shape or texture if they are made a day or two in advance, and decorated on the day or is that not possible?

    1. Hi, yes you can make the sponge ahead if you like (1-2 days is fine) then fill it when you need it but if your kitchen is quite warm I advise you cover the sponge and put it in the fridge, it will still remain quite soft :)

  2. Thank You, for this great recipe! It was straight forward to follow and the 1st time i tried it, i was really chuffed wiv the end result ;-) My very 1st chiffon cake!!! The cake it-self is very light and fluffy and not too sweet... the whole family loved it! :0) I've used this recipe several times now and i would recommend people to give it a go as you won't be disappointed! :-) x x

    1. Thanks Jen for trying the recipe! So glad you found it easy to follow and that your whole family enjoyed the cake xx