I’ve been on a diet lately. More than two weeks now!
It’s not the strictest diet I have followed, and yet, that’s 10 days without carbs. No bread, no sugar, no chocolate. Only the occasional fruit for lunch. My sugar blood levels must be dangerously low…
Truth be told. I really needed some slow down, because during the holidays my food consumption took on gigantic dimension. But I feel kind of empty without my treats, I miss them so much. Unfortunately I am not blessed with a slim figure, and some enormous efforts are required to keep things, like my size, in control.
Now. I don’t know if it was the diet talking, but this roll… It tasted like a piece of heaven! In my mouth! The cake was so luscious, and the cream was light yet exquisite, and the sweet pieces of pears… Perfect! Just what I craved! It was such a good roll!
Was. Like in “gone”. I realize it was not the right thing to do, stuffing chocolate roll in my mouth, while taking pictures. And, Diet, I’m so sorry! But I’m not that strong. And, honestly, I don’t know who is.
Chocolate Chiffon Cake
/Adapted from The Professional Pastry Chef/
- 4 tablespoons (50 ml.) vegetable oil (I used sunflower oil)
- 4 eggs, divided
- 120 ml (1/2 cup) water
- 1 tablespoon vanilla extract
- 1 cup + 1 tablespoon (150 gr.) all purpose flour
- 3 tablespoons (45 gr.) cocoa
- 1 cup (200 gr.) sugar
- 2 teaspoons (8 gr.) baking powder
- Pinch of salt
- Line a 36×38 cm. (14×15 inch) jelly roll pan with baking paper and preheat your oven to 190°C (370°F).
- Mix the egg yolks and the oil briefly, using a wire risk. Add the water and the vanilla extract, and whisk for a minute.
- Sift the flour, cocoa, half of the sugar and the baling powder together.
- Whip the egg white and the salt using a mixer for 1-2 minutes, until foamy. Continue whipping and gently add the remaining sugar, one tablespoon at a time. Whip until stiff peaks form and the meringue is shiny.
- Add the dry ingredients to the egg yolk mixture and mix until combined.
- Gently fold the egg whites to the batter, in three additions.
- Spread the mixture into the prepared pan and bake for 20 minutes.
- Prepare a kitchen towel by lining it on the table and generously sprinkling it with powder sugar.
- When the cakes start to pull away from the sides of the pan and springs gently when pressed in the center, remove from the oven and leave on a wire rack to cool slightly in the pan.
- While the cake is still warm, carefully transfer it to the prepared towel and roll it along with the towel. Leave to cool completely.
Filling:
- 8 oz. (220 gr.) cream cheese, room temperature;
- 6 oz. (160 gr.) chunky pear jam;
- 1 cup (240 ml.) heavy whipping cream;
- Beat the cream cheese with the mixer on low speed to break the chunks and smooth it out.
- Add the pear jam and mix it thoroughly.
- Whip the heavy cream until soft peaks are formed, and gently fold it into the cream cheese mixture.
Unfold the roll and spread the filling evenly on top of it, leaving some empty space around the sides. Gently fold it again, this time don’t fold in the towel. Chill in the refrigerator for few hours. Before using, sprinkle generously with powder sugar on top.
