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!!!
More Cake Roll Recipes You’ll Love:
- Chocolate Cake Roll
- Old Fashioned Pumpkin Roll
- Blueberry Mascarpone Roulade
- Plus more of my Best Cake Recipes
- 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
- 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
- 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.
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.
Amount Per Serving: Calories: 493Total Fat: 39gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 144mgSodium: 284mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 9g
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