Ingredients:
For the chiffon cake:
A.
B.
C.
D.
Procedure:
Whipped cream filling:
1. 1 1/4 cups thickened or whipping cream, very cold
2. 2 tablespoons caster sugar
3. Combine ingredients in a cold mixing bowl. Beat until stiff.
To assemble cake:
1. It is best to assemble the cake as soon as it is no longer warm.
2. The longer the cake sits, the drier it will become
and will most likely crack when rolled.
Carefully flip the cake over:
1. Spread about 3/4 of the whipped cream filling evenly on the cake,
leaving about an inch space at the top.
2. Starting from the side nearest you and using the parchment paper as a guide,
gently roll the cake.
Refrigerate the cake for about an hour to allow it to firm up a bit
and make it easier to handle. Chill the remaining whipped cream as well.
3. Unwrap the parchment paper then trim about an inch off the two ends.
4. Transfer cake to a serving tray.
5. Fill a small piping bag fitted with a large star tip with the remaining whipped cream
6. then pipe out rosettes along the top of the cake roll.
7. Top each rosette with a macapuno ball, if desired.
8. Keep the cake covered to retain its soft and moist state.
ENJOY :)