Updated: Dec 28, 2020
If you have ever been to Japan, you must know how popular is cake roll. Fluffy sponge cake rolled up with fresh cream in the middle, it's gonna melt in your mouth.
Unlike Swill roll, Japanese cake roll has a chiffon base, which has a very fluffy and light texture. The fluffiness of the cake comes from the egg whites that are beaten till stiff peaks.
Also, it is less sweet and it requires very little oil and flour. I know this makes us all feel less guilty about eating more than one slice!
Some tips to make a successful chiffon cake base.
Freeze the egg whites for 15 minutes.
Egg yolk at room temperature.
Use fresh eggs.
Add a few drops of lemon juice to achieve a stabilized stiff peak.