I always thought of chiffon as a fabric but as it turns out it doubles as a cake. This week’s recipe from our Tuesday with Dorie baking group is for Vanilla Chiffon Roll by contributing baker Mary Bergin.
It is a chiffon cake rolled around chocolate walnut mousse. Since my oven is not big enough to accommodate a large jelly-roll pan, I decided to make a cake. After halving the recipe, I ended up with two 8-inch cake layers and enough mousse to spread in the middle. Instead of walnuts, I used roasted hazelnuts for the mousse and the final result was like dark chocolate Nutella. To finish the cake, I covered it with dark chocolate ganache. We enjoyed it on a lazy Sunday with some red wine. Half of the cake was enough for four of us.
For the recipe, please follow the link.
Happy Tuesday, everyone!