Dienstag, 28. Januar 2014

TWD: Vanilla Chiffon Roll

I like chiffon rolls, I like vanilla - I like these Vanilla Chiffon Rolls.
Usually, I guess I would do them with a jam-layer instead of a chocolate-nut-mousse, but why not try something else?

I had so much dough, my cake turned out too high. So I cut the cake in two layers and made two rolls. Like that, I had enough mousse for my taste but less than in the picture in the book.

Baking time was much longer but maybe I used a too small baking pan and the longer baking time was due to the height of the cake. Anyhow, I had no troubles handling the cake.

It is a bit time-consuming, but you can prepare the mousse and cake in advance.

I can imagine to use the cake dough for other variations as well. The mousse might not be my favourite, but I am no chocolate fan in general, so I don't blame the mousse. :-)

For the recipe have a look at Dorie Greenspans book on pp. 277-279 - and to see how beautiful this recipe can turn out when more experienced and better bakers do it, have a look at the TWD-group-page!


Kommentare:

  1. Love the look of you roll. The cake does take longer to bake then specified. That is also the experience of other TWD members

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  2. Your chiffon roll looks great. Mine took longer to bake as well. Glad I tried it, as I was afraid of this recipe at first!

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  3. Looks just fine. It was fun, but did take lots of time. Mine didn't take long, but I did have a rather large pan.

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  4. Mine came out with less filling as well, due to the fact I forgot the cream! I can see this cake with many different fillings. I made one that had a spicy pumpkin filling. Delish.

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  5. It looks good.

    Yes, this one did take a little longer to bake when the recipe said. I would rather have the jelly filling too :-)

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