TWD: Vanilla Chiffon Roll

This week's Tuesday's With Dorie recipe is a luxurious Vanilla Chiffon Roll, which I filled with a homemade whipped chocolate mousse. 

The recipe for the Vanilla Chiffon Roll was contributed by Mary Bergin, but called for a mousse filling made with walnuts.  Since most of my little people don't like nuts, I opted for the plain chocolate mousse instead.  However, time got away from me, and I was rushed to prepare the roll, and the mousse had not had adequate time to set up firmly.  

Regardless, the cake and mousse were delicious!!!   The chiffon cake recipe is definitely one I will make again in the future for cake rolls.  I love the strong vanilla flavor.  Vanilla is my favorite!!   I can imagine a wide variety of fillings that would be perfect inside.

The yield for this recipe is 6 servings.  Say what??   I was able to get 16 generous slices from my cake!  Could it be a type-o in the cookbook??

Here is the recipe for the Chiffon Cake.  If you'd like the recipe for the walnut mousse, please visit the TWD website and take a glance at some of my fellow TWD bakers' blogs!  

Following the cake recipe is the mousse recipe that I used.  It was delicious as well!

Vanilla Chiffon Cake
~Mary Bergin~

 

1 1/2 cups sugar

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

4 large eggs, separated

1/2 cup vegetable or safflower oil

1/2 cup water

2 tablespoons pure vanilla extract

2 large egg whites

 

Position a rack in the center of the oven and preheat the oven to 350.  Coat a 17 1/2 by 12 1/2 inch jelly-roll pan with vegetable spray, line with parchment or waxed paper, and spray the paper lightly all over.

 

Sift together 1 cup of the sugar, the flour, baking powder, and baking soda onto a sheet of parchment or waxed paper;  add the salt.

 

In a large bowl, whisk together the yolks, oil, water, and vanilla until blended.  Add the dry ingredients gradually to the yolk mixture, whisking all the while;  set aside.

 

Beat the 6 egg whites in the bowl of a mixer fitted with the whisk attachment or work with a hand-held mixer.  At low speed, beat the white until they're foamy and form very soft peaks.  Increase the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar, beating until the whites are thick and shiny and hold peaks.  (If you run a finger through the whites, it should leave a smooth, even path.)  Fold about one third of the whipped egg whites into the yolk mixture to lighten it, then turn the yolk mixture into the whites and fold it in gently but thoroughly.

 

Pour and scrape the batter into the prepared pan, spreading it evenly with an offset spatula.  Bake the cake for 10 to 12 minutes, until the edges of the cake just start to pull away from the sides of the pan.  Transfer the pan to a rack and allow the cake to cool to room temperature.

 

When you're ready to unmold the cake, sprinkle the top with a little confectioner's sugar and cover the cake with parchment paper or waxed paper.  Place an inverted jelly-roll pan over the cake and turn the cake over, inverted pan and all.  Remove the baking pan, peel off the paper the cake baked on, turn the paper over, and reposition it over the cake.  Invert the baking pan, press it against the cake, and invert again so that the cake is right side up and resting on the inverted pan.  With the cake on top of the pan, trim the edges of the cake with a long, thin knife.

 

Keeping a 17 inch side of the cake in front of you, spread the chilled mousse evenly over the cake, leaving an inch of cake bare along the side closest to you.  Starting at the side closest to you, roll the cake up into an even roll, using the paper to help you move it along.  When you come to the end of the roll (it will have only rolled over on itself about one and a half times), the edges of the paper should meet.  Grab the edges and use the paper to scoot the cake into the center of the jelly-roll pan.

 

Tuck the ends of the paper under the cake and chill the cake, on the baking pan, for at least 2 hours.  Wrapped well, the cake can stay in the fridge overnight.   Sprinkle with cocoa powder and/or powdered sugar before slicing and serving.  Yield:  16 servings.

 

 

 

Chocolate Mousse

 

4 eggs separated

1 cup milk

1 ½ cups semi sweet chocolate chips

1 Tablespoon vanilla extract

1 cup heavy cream whipped 

In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips and vanilla.  Continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use.