Considering that I have not baked many cakes in my lifetime, I was more than a little nervous when I had to make this Vanilla Chiffon Roll.
The roll is made with a chiffon cake batter. A Chiffon cake is a typically made with eggs, sugar, flour, baking powder and oil. The light airiness is achieved by whipping the egg whites and folding them into the batter. In this recipe baking soda is used an additional leavener.
The instructions for making the batter are very precise and you cannot go wrong if you follow them to a ‘T”. But I tend to skip over or miss the crucial bits and when I do realize my mistake it is too late to retrace my steps. So this time I went over and over the recipe before I finally got down to making it.
The batter done and spread into the parchment lined pan, I put the cake to bake in the oven. Had a few anxious moments when the cake really rose. I kept my fingers crossed and prayed that it would not spill over. Thankfully I had lined the parchment paper (by accident not design) an inch above the pan. That really saved the day.
The instructions state to bake the cake for 10 to 12 minutes but that is not enough, at least not for my oven. I baked it for 14 minutes and feel that it could have done with another 3 to 4 minutes in the oven. I also forgot to turn the tray halfway through the baking time (one of the other idiosyncrasies of my oven), as a result one side browned while the other did not. The lighter side was also a tad undercooked.
I went through quite a few websites to learn how to roll the cake and picked up some really good tips. One was to roll the cake while it is still warm and keep it rolled up till cool before spreading the filling. Another trick was to make a cut along the entire length about an inch above the rolling edge (but to be careful not to severe the part from the rest of the cake) and then roll.
So after inverting the cake, peeling off the parchment and trimming the edges, that is what I did. I used the parchment to help me roll up the cake.
Once the cake cooled down, I unrolled it and spread the chocolate mousse.
I made the mousse without eggs and with Nutella. We do not get heavy whipping cream here all we get 25% cream, and that as you know is impossible to whip stiff. So I have used dream whip topping. You can substitute that with heavy cream. The recipe is given below.
The original recipe by the contributing baker, Mary Bergin is given here. There are also two very good videos featuring Julia Child and Mary Bergin, showing how to make the vanilla chiffon roll and chocolate mouse. To view them, follow the links here and here.