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!
Vanilla Chiffon Roll
Well, this may be a first. The 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.
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 dish pan hands.
How to Make a Cake Roll
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. 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, 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!!!
You may need these supplies to make this vanilla chiffon roll recipe:
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