TWD: Vanilla Chiffon Roll
I have always wanted to make a “Swiss roll” - you see them in the cake shop windows, these creations of rolled up cake - all nice and symmetrical and so inviting. So even though I have just come back from a couple of trips abroad and have just started a new job, I cleared out part of my weekend and got to work.
How did this turn out for me? The mousse turned out great and I really liked the addition of nuts in it - it gave it another dimension. The cake? Well, I baked a full sized one on my first attempt and it broke up on me when I tried maneuvering it around (Note: this is what happens when you don’t read the instructions properly). So the next day I attempted half the recipe for the cake portion. I followed the instructions to a “t” and got it all rolled up. “Yay!” for perseverance.
The end result? I found the cake a little too moist. I pulled the cake out from the oven when the sides started to shrink away from the jelly pan so am not sure whether I should have baked it longer…. With some time in the fridge when everything had hardened up, the cake was passable but not what I have seen in the cake shop windows.
For more successful attempts, check out the rest of the TWD bakers sites.