Vanilla Chiffon Roll
This Vanilla Chiffon Roll is filled with a dreamy walnut mousse and was hailed as a success by the nut-phobic husband! I hope you guys love this recipe as much as we did!
This elegant cake roll recipe is a bit of work, but the results are impressive, not to mention delicious.
Why You Should Make this Chiffon Roll
- Well, this may be a first. My nut-hating hubby ate a dessert that had a heck of a lot of walnuts in it. This gorgeous Vanilla Chiffon Roll is filled with a chocolate-walnut mousse. It’s something special.
- Granted, the walnuts were ground to a paste and indiscernible, but there was a cup and 2/3 of lightly toasted walnuts and even some walnut oil mixed into the filling.
- Nearly every bowl and spatula in my kitchen was utilized to make this jelly roll cake, but it was worth the effort and the dishpan hands.Not to mention it’s a delicious, elegant, party-worthy dessert!
How to Make a Cake Roll
- First, make the filling so it’s ready to go once the cake is baked and cooled.
- Next bake the cake, lining the pan with greased parchment for easy removal.
- Use a knife to cut around the cooled cake to prevent any area of the cake from sticking when inverted.
- Flip out the cake and use the parchment to assist with rolling after the filling is spread over the surface.
- Make sure to chill the cake, giving the filling a chance to firm up again.
A Few Baking Tips
I used my half baking sheet to cook up the sponge cake, but it took nearly double the time listed in the recipe before it pulled away from the edges of the pan and passed the finger test. This is despite my half sheet pan being slightly bigger than the pan size recommended in the recipe.
I either use a toothpick to check for crumbs or a light tap with my finger to see if the cake bounces back to its original position to check for doneness.
This cake roll took 20 minutes instead of the 10-12 listed in the recipe to be baked thoroughly. It may have been my heavy-duty Chicago Metallic baking pans (affliate link), so use your discretion if you try this wonderful recipe from contributing baker, Mary Bergin.
The hubby thought this vanilla chiffon roll was amazing. In fact, he said I could quote him, “I like walnuts I cannot taste.” Well, YEAH, I knew that!!!
Helpful Tools:
- Stand Mixer (affiliate links)
- Cake Cutter
- Offset spatula
Watch Julia and Mary Bergin make this recipe here. And check out the Tuesdays with Dorie site to see what the other members thought about this vanilla chiffon roll.
More Cake Roll Recipes You’ll Love:
- Chocolate Cake Roll
- Old Fashioned Pumpkin Roll
- Blueberry Mascarpone Roulade
- Plus more of my Best Cake Recipes
Vanilla Chiffon Roll
A vanilla chiffon cake rolled around a delectable milk chocolate walnut mousse
Ingredients
Cake
- 1 1/2 cups plus 2 tablespoons sugar
- 1 cup flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs, separated
- 3/4 cup vegetable oil
- 1/2 cup water
- 1 teaspoon vanilla
- 2 egg whites
Filling
- 5 ounces walnuts
- 1 tablespoon plus 1/2 teaspoon walnut oil
- 1 1/2 cups heavy cream
- 5 ounces milk chocolate, chopped
- 3 egg yolks
- 1/3 cup sugar
- 1/4 cup water
Instructions
- To make the mousse, first toast the nuts at 350° for about 10 minutes, rotating and shaking the pan at the halfway mark. Set aside and cool.
- Process the nuts and oil in a food processor until they form a paste Set aside.
- Whip the heavy cream, cover, and refrigerate until needed.
- Place a medium-sized heatproof bowl over a pan of simmering water; add and melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Add to the nut paste and process until mixed. Set aside.
- In another heatproof bowl, lightly whisk the egg yolks. Set near your pan of water as you will be using it as a double boiler again.
- In a small pan, mix together the sugar and water and bring to a boil. Slowly pour this hot liquid into the yolks while whisking continuously. Then place this bowl over the pan used as a double boiler and whisk until the mixture is foamy and hot. Next, remove the mixture from the heat and using a hand mixer, beat until it's cool to the touch and holds a "soft ribbon" when the beater is lifted from the bowl.
- Fold in the walnut paste, then fold in the reserved whipped cream. Refrigerate the mousse until you are ready to fill the cake roll.
- To make the cake, center the oven rack and preheat the oven to 350°. Spray a 12 x 17 x 2-inch pan with baking spray, then line with parchment paper and spray the paper. Set aside.
- Sift together 1 cup of the sugar, flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the large bowl of a stand mixer fit with a paddle attachment, beat the egg yolks on high. Then on low, pour in the oil, water, and vanilla. Slowly add the sifted ingredients and, when almost incorporated, increase the speed to medium and beat until well combined.
- In another very clean bowl with clean beaters, whip the 6 egg whites until soft peaks form. Begin with your mixer on medium speed and increase the speed as the peaks begin to form. Slowly pour in the remaining 1/2 cup sugar and continue to whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-quarter of the whites into the chocolate mixture, then add the chocolate mixture back into the whites, folding until completely incorporated.
- Pour into the prepared pan and spread with an offset spatula, smooth the top. Bake until the edges of the cake pull away from the pan and the cake springs back when lightly pressed, 25 to 30 minutes. Cool on a rack.
- When cool, cut around the outside edges of the cake, separating the cake from the pan. Sprinkle 2 tablespoons of sugar over the surface of the cake, Invert a second baking tray on the top of the cake and flip the cake over onto the second tray. Gently peel off the parchment paper, turn the paper over, and place it back on the cake. Invert the cake and the paper so that the paper is on the baking tray and the sugared side is on top. You are now ready to spread the filling onto the cake.
- With the 17-inch side in front of you, spread the mousse over the cake leaving an inch bare on the side closest to you. Start rolling from the side closest to you, using the paper to assist. It will make about 1 1/2 turns. Use the paper to help move the cake to the center of the pan.
- Chill the cake, on the baking pan, using the paper to keep it covered, for at least 2 hours.
- To serve, dust the cake with cocoa powder and garnish it with walnuts if desired.
Notes
The original recipe called for hazelnuts. Feel free to use those instead of walnuts.
Store in the refrigerator overnight or wrap well so the cake is airtight and freeze up to 2 weeks.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 493Total Fat: 39gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 144mgSodium: 284mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 9g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
62 Comments on “Vanilla Chiffon Roll”
This was absolutely amazing, it turned out perfect with the recipe as written!
This is totally irresistible! My kids loved it! A new favorite dessert at my house!
Is the actual recipe in this post? I don’t see it. Am I missing it somehow?
Hi, Laura, At the time I posted this, the publishers did not want us to post the recipe. Enough time has passed, that I think I can add it. I should have it done today!
P.S.I found the recipe on Epicurious if you’d like to take a look: https://www.epicurious.com/recipes/food/views/roulade-au-chocolat-pour-julia-358350
Bill is so funny and your desserts are perfect. Would love to see a video of your work, and Bill’s reaction!
Chiffon cake is delightful! Such a beautiful dessert! And I loled at your husband saying he likes walnuts he can’t taste 🙂
Wayyyy too many dishes involved here – but your end result looks absolutely perfect!
hhhhmmmm, so yummy and creamy 😀
A roll cake is one of those things I’ve always wanted to attempt but have been too scared to! Now you have me wanting to make one this weekend. Yours is beautiful!
Lizzy,
This cake looks delicious! Aren’t hubbies the pickiest sometimes – even though mine says he eats everything? 😉
Annamaria
Wow, this is so pretty… love the filling and it’s always great when you hubby gives his stamp of approval. 🙂
Liz, I’m squealing in delight over here! This vanilla chiffon roll is beyond. Beyond what? Beyond anything and everything. It’s so beautiful and elegant. I love walnuts so even if the taste of them was discernible in this roll, I’d love it. I also love the candied walnuts you have on the plate with the slice of cake. One of my favourite things to eat! It sounds like this was a labour of love in the making but it looks like it was worth every minute and dirty dish.
That looks like the sponge rolled perfectly – not that easy. So obviously your husband has a problem with the texture more than the actual taste of walnuts. It’s like oysters. They might taste fine but I am never going to give them a try to find out with that awful slimy texture.
Isn’t that the truth. So many pots used. But worth it. Yours is pretty.
What a thing of beauty! I had to go see what the filling was. Yum!!
What a gorgeous roll, it looks beyond beautiful 😀
That filling is calling to me!
Cheers
CCU
a great-looking roll– I like the top décor and your “c” of mousse in the center! was so glad that this one was worth the dish pan hands.
I lol’d at walnuts he couldn’t taste. Food at your house is a riot. I LOVE this roll!
What a beautiful cake Liz, but I have to tell you I laughed out loud with your comment about using every bowl and spatula in your kitchen! I’ve made recipes like that. How lovely that you got an unexpected home run with Bill on this beauty, who wouldn’t love a cake that looks like that?
I like walnuts, but they really do become another ingredient when you grind them up and use them the way you did. This looks terrific! Thanks.