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VANILLA CHIFFON ROLL

Ingredients:

CAKE:

1-1/2 cup sugar
1 cup PUREFOODS MAGNOLIA ALL PURPOSE FLOUR
1 tsp BAKER'S BEST BAKING POWDER
1 tsp baking soda
1/4 tsp salt
4 pc eggs, separated
1/2 cup cooking oil
1/2 cup water
2 tbsp vanilla extract
2 pc egg whites

FILLING:

1-2/3 cup walnuts, lightly toasted
2 tbsp cooking oil
150 gram bittersweet chocolate, melted
3 pcs egg yolks
1/3 cup sugar
1/4 cup water
1-1/2 cup heavy cream
powdered sugar for dusting

Procedure:

Cake:
  1. Preheat oven to 350°F. Grease and line a 17 ½ x 12 ½ x 1” pan with Glad Cook and Bake Paper. Set aside.
  2. In a bowl, sift together 1 cup sugar, flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, whisk yolks, oil, water and vanilla until well blended. Gradually add the dry ingredients to the yolk mixture, whisking continually to make sure no lumps are formed. Set aside.
  4. Beat the 6 egg whites in a bowl until foamy then gradually add in the remaining sugar. Continue beating until stiff peaks are formed.
  5. Fold 1/3 of the egg foam to the egg yolk mixture to lighten it then turn the yolk mixture into the whites then fold gently but thoroughly. Pour and scrape the batter into the prepared pan, then spread it evenly. Bake for 10 to 12 minutes, until the edges of the cake starts to pull away from the sides of the pan.
  6. Transfer to rack and let cool until room temperature.
Filling:
  1. Put walnuts and oil in a food processor and process until mixture forms into a paste or chop and grind the walnuts with a mortar and pestle. Add the melted chocolate with the walnut paste then mix well. Set aside.
  2. In an ovenproof bowl, lightly whisk the yolks. While beating the eggs, combine sugar and water in a saucepan and cook until syrupy.
  3. Slowly pour the boiling syrup into the eggs while continually beating. Then continue whisking over a double boiler until foamy and hot to the touch. Remove from heat and continue beating until pale and is cooled. Fold in walnut paste.
  4. In another bowl, whisk cream until soft peaks then fold gently with the walnut mixture. Refrigerate mousse, tightly covered with Glad Cling Wrap, until ready to use. You can do this one-day ahead.
To assemble Cake:
  1. Sprinkle some powdered sugar over a piece of Glad Cook and Bake Paper then invert cake on it.
  2. Peel off the paper where the cake was baked on.
  3. Spread the filling over the cake leaving ½” from the edges.
  4. Roll cake then let set in chiller for at least 2 hours.
Serve chilled.  
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