A Frederick Food Garden

Growing (and eating) fruit and veggies in a little downtown garden

TWD — Vanilla Chiffon Roll

| 6 Comments

Cake-sliceLet's get this out of the way first. Mary Bergin may bake a really great dessert, but she stinks at naming them. "Vanilla Chiffon Roll" is the sort of name that  most people would skip over on a dessert list or cookbook TOC. While the cake part was very tasty, the star of this dessert is the chocolate mousse.

mousseI did make a couple of changes to the recipe. Nobody at our house likes walnuts, so I used the same amount of toasted hazelnuts. Walnuts probably would've ground down to a smoother paste, but the hazelnut version was still very good. I also added a little bit of Frangelico to the filling (about 1.5 Tablespoons). It added an extra dimension of flavor.

I did have a few quibbles with the recipe:

  • 6 servings?!? Are you kidding? It made a 17-inch long roll. That means that each serving would be a little over 3 inches wide. That is way too much cake (even for me.)
  • 10-12 minutes to bake the cake roll? My cake stayed in the oven for 25 minutes, and it was still slightly underbaked.
  • Cocoa blizzard! I followed the recipe and dusted the cake roll with cocoa and little powdered sugar. I don't think this added very much to the taste of the dessert and it made a huge mess.

Would I make this again? Yes, but not together. I liked the mousse. I liked the cake. But I think the mousse overpowered the cake. My husband and I ate the scraps that I trimmed from the cake before rolling it. The cake is terrific! I'd like to try it with some raspberry jam and whipped cream or some lemon curd. But in the finished product, all I could taste was the mousse. What did you guys think of this one?

Entire-cake

 

Author: cathybruce

I'm a graphic designer, cook, gardener, geek, wife, and mom. Not necessarily in that order.

6 Comments

  1. I liked this one. I thought the mousse was tasty, but I agree that this cake would work wonderfully with other fillings, esp fruity ones.

  2. I like that you put the stripes at an angle. I went the hazelnut route as well, and liked the flavor of the cake and mousse on their own, but together, I felt it was lacking something. Maybe a sauce of sorts. Then as I was writing my post, I realized I forgot the cream, and thought that may have been the issue.
    Cathleen recently posted..TWD: Vanilla Chiffon Roll

  3. Your cake looks like it is wrapped in ribbon. Pretty.

    I was thinking Lemon Curd would be perfect with this cake, or Ice Cream.
    Margaret recently posted..The Look: Give Your Site a Retro Vibe

  4. I liked the plain scraps I cut off too!! Just with the powdered sugar dusting!
    Kim recently posted..Vanilla Chiffon Roll

  5. Love the look of your roll with those strips! Just beautiful. I loved eating the trimmings too! I was thinking it would be a good cake to cut and make into a layer cake, like a sara lee cake.
    SandraM recently posted..TWD-Vanilla Chiffon Roll

  6. I definitely think I would have liked this one better with a different filling. Lemon curd for the win, I think!

    Your roll came out beautifully.
    Cher recently posted..Looking inward (French Fridays with Dorie: Paris Brest)

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