Vanilla Chiffon Jam Roll
This week’s Tuesday’s with Dorie recipe kind of snuck up on me. After those giant loaves of bread from last time, I think I thought I was done baking for the month! I have to admit to sort of dreading this recipe. For some reason, I have never been able to master chiffon cakes. They seem so promising and then turn out to be not as good as expected. Well, this recipe was no different.
The sponge came together really easily.
Even folding the egg whites into the batter went well.
Then, it looked wonderfully fluffy when it came out of the oven after 18 minutes.
However, once it cooled, all that lovely fluffiness just disappeared. Poof! Gone!
Sigh. I had never really intended to make the filling recipe as it has too much cream in it for me to eat. Only half of us in this house really eat whipped cream, so I decided to go the super easy route and make it a jam roll.
Strawberry rhubarb jam gave us a little bit of spring in our dessert.
In the end, I was disappointed. The cake was nice and moist with lots of vanilla flavor, but I can’t help but think that it was supposed to be different. Plus, I really think that I am just not a big fan of chiffon cakes. They taste strange to me. I like angel food, genoise, and butter cakes, but have yet to meet a chiffon cake that I like. It’s a bit odd since I generally love cake, but oh well. I am glad that I did not go through the extra trouble of making the chocolate walnut mousse, though maybe that would have been so yummy that it would have made up for the disappointment in the cake. I will probably never know.