Cream filled chiffon loaf, delicious cake without rolling!

 After posting a lot of roll cake, some one ask me about making chiffon cake and filled it with cream without turning it into a roll.

Because for someone making roll cake is not easy ^^". When I saw this idea on the Orange page magazine I think it's the answer! So I adapt the recipe and method to make it easier (and more delicious, haha).
This cake is very easy to make, it's a chiffon cake that contained less flour than other recipe, so it's ver soft. Be careful not to underbake the cake, because it will collapse (I made this mistake before, ^^"). By lining only the base of the pan, you will give the cake something to stick to while it's in the oven. Let the cake cool completely before removing from the pan will help the cake to set perfectly, and it's one of the most important step for this super soft cake.
When removing the crumbs, don't remove it too much or the cake will crack when you piping the cream into the center, but if it happen, don't be afraid, hehe, just press the cake together and refrigerate until set and it will be OK!.

Cream filled chiffon loaf

Make 1 loaf (21x10cm)

Cake batter
75g ...................... Cake flour
1/2tsp .................. Baking powder
40g ...................... Granulated sugar (A)
.............................. Pinch of salt
3 .......................... Egg yolks
35g ...................... Oil (I use rice bran oil)
40ml ...................... Milk
1tsp .................. Vanilla extract
3 .......................... Egg whites 
30g ....................... Granulated sugar (B)

Filling
150g ..................... Whipping cream
15g ....................... Icing sugar
1/2 tsp ................... Vanilla bean paste (or 1tsp vanilla extract)

.............................. Icing sugar, for sprinkle over the cake

Preheat an oven to 170C

Line 21x10 cm loaf with baking paper (line only the base).

 Beat the egg yolks, pinch of salt and sugar (A) together.

 Beat to combine and light in color.

 I use rice bran oil.

 Pour the oil into the bowl and beat to combine.

 Pour milk and vanilla into  the bowl and beat to combine.

 Sift the flour and baking powder into the bowl.

 Beat to combine, set aside while making meringue.

 Whip the egg whites until foamy and add the granulated sugar (B) gradually. Whip until firm peaks formed.

 Mix 1/4 of the meringue into the egg yolks mixture.

 Then fold the rest of the meringue into the bowl in 2-3 additions.

 The mixture will be smooth.

 Pour the batter into the prepared pan, tap lightly to remove large air bubbles.

 Bake for 40-50 minutes, or until the top spring back when touch lightly.
Let the cake cool completely in the pan.

 Remove the cake from the pan.

 Poke the cake with straw on both sides of the cake.

 Remove some of the cake crumbs, be careful not to remove too much of it ^^.

 Whip the whipping cream with icing sugar and vanilla bean paste until soft peaks formed.

 Put into a piping bag.

 Pipe into the cake.
(into both sides of the cake).
Then refrigerate until set.

Sprinkle with icing sugar before serving.

Cream filled chiffon loaf,  delicious cake without rolling!