Name: Coffee Cream Roll Cake
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: 8
Ingredients: 5 egg yolks; ⅓ cups milk; 1 teaspoon vanilla extract; ¼ cups oil; 1 teaspoon baking powder; ¾ cups cake flour; ¼ teaspoons salt; 5 egg whites; ⅓ cups granulated sugar; 1 teaspoon lemon juice; 1 ½ cup heavy cream; ⅓ cups powdered sugar; 1 ½ tablespoon instant coffee + 1 tbsp hot water; 2 teaspoons vanilla extract

For all the coffee lovers out there, get this sweet light delicious roll cake: light chiffon cake with smooth coffee cream in between.

Jump To Recipe Print Recipe

What are Chiffon Cakes?

Chiffon cakes are a type of cake that are light, fluffy, and airy in texture. The science behind chiffon cakes involves a combination of chemistry and physics.
A chiffon cake batter is made from a combination of flour, sugar, eggs, oil, and leavening agents such as baking powder and baking soda. The oil in the batter makes the cake tender and moist, while the eggs provide structure and stability. The leavening agents create air pockets in the batter, which cause the cake to rise.
The eggs in the batter can be separated into yolks and whites. The yolks are beaten with the oil and sugar to form a thick, creamy mixture, while the whites are beaten until they are stiff and form peaks. The two mixtures are then folded together, which helps to incorporate air into the batter and makes the cake lighter and fluffier.
When the cake is baked in the oven, the heat causes the baking powder and baking soda to release carbon dioxide, which expands and creates more air pockets in the batter. This, in turn, causes the cake to rise. The structure of the cake is held together by the proteins in the eggs and the gluten in the flour.
After the cake is baked, it must be cooled upside down to prevent it from collapsing. This is because chiffon cakes are delicate and rely on their air pockets for structure. When the cake is upside down, the air pockets are compressed, which helps to prevent the cake from collapsing.
In conclusion, the science behind chiffon cakes involves the interaction between the ingredients and the heat in the oven, which leads to the creation of a tender, moist, and fluffy cake with a delicate and airy texture.

Why are Chiffon Cakes Healthier?

Chiffon cakes are often considered healthier than other types of cakes because they contain a relatively low amount of fat and sugar. Here are a few reasons why chiffon cakes are considered healthier:

Low Fat Content: Chiffon cakes are made with oil instead of butter, which is a healthier source of fat. Oil has a lower saturated fat content compared to butter, and is less likely to raise cholesterol levels.
Lower Sugar Content: Chiffon cakes often have a lower sugar content compared to other types of cakes, as they rely on the natural sweetness of the eggs and the oil for flavor. This can help to reduce the overall calorie and carbohydrate content of the cake.
Use of Alternative Sweeteners: Some recipes for chiffon cakes use alternative sweeteners, such as honey or agave syrup, which are healthier options compared to refined sugar.
Higher Protein Content: Chiffon cakes are made with eggs, which are a good source of protein. Protein helps to keep you feeling full and satisfied, and can help to regulate blood sugar levels.
Lower Carbohydrate Content: Chiffon cakes often have a lower carbohydrate content compared to other types of cakes, as they are made with a smaller amount of flour. This can make them a better choice for those following a low-carbohydrate diet.

Print Recipe