Vanilla Chiffon Roll with Eggless Chocolate Mousse- TWD

This is my second time baking along with the other Tuesdays with Dorie members, and first time making a Swiss roll. The group is currently baking from Dorie Greenspan’s “Baking with Julia”.

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.

Chiffon rollGiven my family’s dietary constrains (no eggs) and my inexperience, I decided to make half the recipe. This necessitated a visit to the store to buy a small jelly roll pan (an 8″ one).

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.

Chiffon roll CollageI 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.

Chiffon roll 1

Yippee….nicely rolled up!!!

Once the cake cooled down, I unrolled it and spread the chocolate mousse. 

Chiffon roll fillingI 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.

Chiffon roll close up

Chiffon roll all ready to be served up!

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.

Vanilla Chiffon Roll with Eggless Chocolate Mousse- TWD

Prep Time: 10 minutes

Total Time: 10 minutes

Vanilla Chiffon Roll with Eggless Chocolate Mousse- TWD

A chocolate mousse without eggs.

For the mousse:
1 sachet Dream Whip
1/2 cup cold milk
100 gms heavy whipping cream
2 Tbsps Nutella
50 walnuts (chopped into small pieces)
2 gms agar agar (china grass)
1/4 cup water
1 tsp vanilla extract
Cut the agar agar into small pieces, add water and bring to a boil.
Cook till the agar agar has melted completely.
Whip together the cold milk and dream whip till it thickens.
Add the nutella, chopped walnuts and vanilla extract and mix till well combined.
Add the agar agar and water mixture to the cream.
Stir briskly.
Leave to cool in the fridge till loosely set.


Vanilla Chiffon Roll with Eggless Chocolate Mousse- TWD — 11 Comments

  1. So many ways to make a roll. Luckily this one rolled easily cause it was so flexible and soft. Looks really good. Mousse sounds good.

  2. your roll came out beautifully-and you are right, the baking time was not accurate. in just about every post i have read, the baking time was increased to at least 20-24 minutes for the full recipe.

  3. It is great that you have made the recipe to accommodate the dietary preferences of your family! I quite enjoy a raw chocolate mouse that is made out of avocado, banana, cocoa, and dates. When you posted your question in P&Q, I was thinking that this could be a good replacement for the egg-based mousse.

  4. Your vanilla chiffon roll looks lovely!!
    Your work very well, all your variations are interesting!
    The most important is the final taste, and it sounds delicious!!