TWD – Tuesdays with Dorie
Vanilla Chiffon Roll
Whew! This recipe took a bit of time. Although taking photographs throughout the baking definitely adds on time.
I made the walnut mousse one day, then baked and assembled the cake the second day. I was definitely glad I broke this Vanilla Chiffon Roll into steps.
Other than dirtying a lot of dishes, and using both mixer and food processor, it was easy enough to make. But, there are a lot of steps involved, especially for the walnut mousse.
The vanilla chiffon cake came together pretty quickly, faster than the mousse, but still used a few different bowls, since whipping egg whites was required. The chiffon cake turned out super soft and spongy.
The first slice I had was just after the two hour suggested refrigeration time following final assembly. The mousse, while very delicious, definitely overpowered the flavor and texture of the cake. Although, I also had the end piece, which may have had a bit of extra mousse pushed into it from rolling. When I had a second slice the next evening the proportions seemed to work out a bit better, with a least a bit of the chiffon cake texture coming through. While the Vanilla Chiffon Roll with Walnut Mousse is delicious and decadent, I’m not sure if I will make it again. With the mousse overpowering, I may just make a mousse dessert instead, and forgo the cake part altogether. If I do make the cake again, I may just use a bit less mousse when filling and rolling.
View other Tuesday with Dorie blogger posts here.
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