Tuesday, January 28, 2014

Vanilla Chiffon Roll



This week’s Tuesdays with Dorie recipe is the Vanilla Chiffon Roll, which is a jelly roll-style cake with a chocolate mousse filling. I was really excited to make this cake, because I hadn’t made a jelly roll cake in ages! I think I may have been in high school the last time I made one. This one was a little different since it was a chiffon cake, but I was glad to give it a try. Make sure that you visit the Tuesdays with Dorie site to see how all of the other bakers did with this week’s recipe.

This cake took a little more patience, which is the case whenever you have to whip the egg whites separated and fold them in to the batter. As much as I bake, I don’t ever feel that confident in my folding skills. I did ok here, although there was one place which the egg white wasn’t fully incorporated. I spread the batter in the pan, evenly I thought, but my cake was a little uneven. It seemed to even out as the cake cooled, as my super puffy cake deflated quite as bit as it cooled. You cool this cake flat, which is different than my experience. I was worried it would crack when I rolled it up but the cake was flexible enough that it was fine.

I did a simplified version of the mousse filling. With the cake taking two bowls and the mousse filling requiring two bowls plus a saucepan, I wasn’t thrilled about messing up more dishes. My husband found a recipe that was heavy cream and Nutella that made into a mousse. I had planned to substitute hazelnuts for the walnuts anyway, so that worked great. It was a little less firm perhaps, but was just fine. I liked this cake and was pleased with how it turned out, even though it wasn’t 100% perfect. I will certainly use the Nutella/heavy cream mousse again.

Recipe from Baking with Julia by Dorie Greenspan, pages 277-279

Filling recipe from Michael Symon

10 comments:

Dawn said...

Sounds delicious with the Nutella! I made a simple chocolate mousse instead of the walnut mousse, and while soft, was delicious.

meli melo said...

Your mousse sounds delightful!
I made one with ice-cream instead the mousse, and it was yummy too, there are lots of possibilities...

Liz Berg said...

A Nutella filling sounds fantastic!!!

smarkies said...

Nutella mousse sounds like a good way of getting around washing all those extra dishes! :)Glad you liked it.

Have Apron....Will Bake said...

Great job with the rolling of the cake. Looks fantastic. I like your idea of using nutella.

Kathy said...

Ooooh! Nutella filling…sounds wonderful!

sunita rohira said...

Your roll looks good. I made mine with nutella too.

TeaLady said...

I bet the nutella mousse was really good with this cake. I was so glad mine rolled up so well. Fun to make.

Cathleen said...

This recipe did use up a lot of equipment and utensils. I subbed hazelnuts for the walnuts, and my first thought was that it tasted a lot like Nutella.

Cher Rockwell said...

I still struggle with folding - although I have become much better at it since joining this group!

The Nutella filling sounds good.