Looking for a specific recipe? Search here:

Monday, March 2, 2009

Chiffon Ice Cream Cake Roll

I believe that at one time or another we have been encouraged to "think outside of the box" Well, today I'm going to inspire you to perhaps "think outside of the pan".

I'm well aware that most recipes warn you to bake in the size of pan they recommend and I realize that substituting different pan shapes and sizes can't always be done. But who's stopping anyone from experimenting?

I must caution you however, that casualties may include disappointment, inedible results, wasted ingredients, all of the above, or something "new and fantastic!!"

This simple recipe for Chiffon Cake Roll holds possibilities as far as your imagination can take you and yet the cake roll filled with simple vanilla ice cream can satisfy like nothing else.

Most people are impressed with complex tasting well decorated cake creations for their birthday.

It was not long after Daniel became my son-in-law that he shared his philosophy on the perfect birthday cake. He didn't actually put it into words but I heard it loud and clear.

Something like "Skip the frills; frosting, decorations and the such and give me cake and ice cream!! Decorations? Okay, a mound of raspberries on top of a slice won't hurt."

This has now become Daniel's signature birthday cake. (I know it's not your birthday yet but it's all yours Daniel, "after" I take a picture to put on my blog.) I guess you deserve it considering all the questions I ask you on how to use this computer.

I have, with much success, used this recipe to make theme cakes for birthdays and showers and it really worked well when I made wedding cupcakes for Elizabeth and Daniel.

I've posted a few pictures below to give you some ideas.

Go ahead, you might be surprised at what you can come up with!

Chiffon Cake Roll

1 cup plus 2 tablespoons sifted cake flour (sift before measuring)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs (separated)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar1/3 cup of water
  1. Beat the 3 egg whites with the cream of tartar until very stiff peaks form, set aside.
  2. In a large bowl sift together the flour, baking powder, salt and sugar.
  3. Make a well in the center of the dry ingredients and add in order oil, yolks, water and vanilla and beat until smooth.
  4. Gently fold egg yolk batter into egg whites until well blended.
  5. Grease a 15 1/2 x 10 1/2 x 1 inch pan, line with a sheet of wax paper then grease paper.
  6. Spread batter evenly and bake at 350F for about 20 minutes or until cake is golden and springs back when top is lightly pressed down.
  7. Immediately turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.
  8. Peel off wax paper and starting at narrow end, roll cake and towel together; cool completely on rack.
  9. Unroll cake and fill as you wish then roll again. Yields approximately 12 servings.
(Click on the photos for a larger view)

Notes, Tips and Suggestions
  • For best results use extra large or jumbo eggs
  • Roll cake immediately after removing from oven while still hot (peel wax paper off first)
  • Any flavour ice cream works well as a filling. Slice ice cream into 1 inch slices and place on cooled unrolled cake. Allow ice cream to soften for a few minutes for easier rolling. Roll, wrap and freeze.
  • Sweetened and flavoured whipped cream also makes a delicious filling.
  • Makes a great large rectangular layer cake, just don't roll the cake. Fill and frost 3 layers for a cake that will feed approximately 35 to 40 people.
  • Make cake layers and cut out your favourite pattern for a theme cake as I did for the bear and butterfly cakes. May I suggest not to rent a cake pan from baking supply stores unless you are extremely artistic and can turn that blob of cake that comes out of the pan into a masterpiece with your expert decorating skills! Look around, it's just incredible how many patterns are just waiting to be used within your own home.
  • This recipe makes about 18 cupcakes. Fill cups only 3/4 full, you don't want large caps on these.
  • Your cake may develop some surface cracks upon rolling. Not to worry. Nothing that a little sprinkling of confectioners' sugar over the the top of the filled roll won't hide. Also remember that this dessert is usually served already sliced, no one will notice!

(Click on the photos for a larger view)

That's all for now, I believe I've given you enough inspiration to get you started!

No comments:

Post a Comment