by Dorie Greenspan
Contributing Baker: Mary Bergin
For such a "simple" cake - having only two main components, it sure did have what seemed like a lot of steps, and used a ton of dishes. I do not recall having the same experience when I made a spiced pumpkin roulade several years ago. (Memories do fade though..)
The filling is made up of a nut paste, melted chocolate, egg yolks, sugar, water and heavy cream. To make the paste, the nuts are puréed with oil until a paste forms. I think using walnuts would give the paste a smoother consistency. However, I did not mind the texture the hazelnuts lent to the filling.
Add your nut paste mixture to the beaten eggs and fold until incorporated.
Once the chocolate is incorporated, (this is where the whipped cream should have been incorporated as well), then refrigerate until needed.
However, this ruins the fluffy texture you have with a mousse. Still, the filling was quite tasty.
The assembled cake, ready for chilling.
The cake is soft, moist and has a pleasant vanilla flavor from the addition of two tablespoons of vanilla. Do make sure to use a good quality, pure vanilla, not vanilla flavoring for this cake. I was fortunate enough to use homemade vanilla that our daughter had gifted me.
I liked the flavor of the hazelnut filling - better than I would if I had used walnuts, I'm sure. Even with both the cake and the filling being tasty on their own, I felt the completed roll tasted rather plain. The cake definitely would have benefited if served with some sort of sauce - raspberry, chocolate, or even some whipped cream. (Or maybe even the inadvertently omitted whipping cream.)
The recipe states this will serve six. The finished roll, after trimming was about sixteen inches long. This will easily serve ten to twelve, unless you want extra large slices.
To see the results, and other versions of this cake from all of the talented bakers in the group, click here for their links, or go to the Tuesdays with Dorie website and look for the link: LYL: Vanilla Chiffon Roll.
You can find the recipe by clicking here, or on page 277 of Baking with Julia.