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1
Preparation: spread parchment paper on a cookie sheet.
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2
Sift the flour.
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3
Divide the eggs into egg yolks and whites.
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4
Warm milk to about skin temperature.
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5
Preheat an oven to 190C.
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6
Chiffon Batter: Lightly whip the egg whites, add half of the sugar in 2~3 batches, and mix well.
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7
It's good to go once it forms peaks!
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8
Use the hand mixer from Step 2 as-is without washing it.
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9
Add the remaining sugar to the bowl with the egg yolks and mix until it becomes white and thickens.
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10
It's ok once it looks like mayonnaise.
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11
Mix vegetable oil into the egg yolk bowl from Step 3 while stirring well, add the warmed milk (or water), and mix.
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12
Add 1/3 of the egg white and mix well, add half of the remaining egg whites, and stir well.
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13
Use the hand mixer up to this point.
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14
Add the remaining egg whites to the bowl from Step 4, and roughly mix as if folding with a rubber spatula.
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15
Scoop the dough from the bottom of the bowl and pour it back on top, and mix while turning the bowl with your left hand.
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16
Avoid over mixing, which will deflate the delicate meringue bubbles.
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17
Rap the bottom of the pan 2~3 times after pouring the batter into the pan to remove air bubbles.
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18
Bake at 190C for 15~17 minutes.
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19
It's good to go once you stick a toothpick and it comes out clean!
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20
(The baking time and temperature used will vary by your oven, so adjust.)
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21
After baking, place on top of a rack while it's still in the pan.
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22
Cover tightly with plastic wrap to keep it from drying out (this will also remove the uneven portions of the cake when removing the wrap and make the surface neater).
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23
Cream: Add sugar and vanilla extract to the heavy cream, and mix to your desired firmness.
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24
It might be difficult to roll if the cream is too loose.
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25
It will have a lumpy texture if it's too hard as well, so mix while checking it.
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26
Remove the cooking sheet from the bottom, and place the cake on top of a new sheet (or plastic wrap).
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27
Cut the overlap of the cake at an angle.
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28
Spread the heavy cream (Leave about 2~3 cm of the overlap clear of cream), pick up the parchment paper underneath (or plastic wrap), and slowly wrap it up.
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29
When adding the strawberries in the middle, it's good to line them up in 2 lines at the front as much as possible.
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30
It will roll up neatly if you make the first row the tips of the strawberries.
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31
This is how it turned out when finished!
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32
It is easier to roll up if you cut the fruit into small pieces.
