Hi. Most of my family members are vegetarians who do not eat eggs. If I try to make an eggless then it would not be Julia Child’s recipe. Wanted your take on it. Thanks
I think if you can come up with a way to make something like the recipe that accommodates your families dietary needs, go for it! We aren’t strict, at least I’m not!
Sometimes baking together is all that counts, at least in my books. I am all up for changes and substitutions :)
Here is a link to egg substitute. Looks like it would work.
I can’t fit a 17 x 12 jelly roll pan into my oven. I also do not have such a pan for obvious reasons :) I am thinking of making a cake instead of a roll. Maybe make half of the cake batter and bake it into an 8 inch cake pan? Do you think it’s going to work? I have never baked a chiffon cake nor made a roll before so I am open to suggestions. Not sure how much this recipe yields either…
*Thanks for posting the P&Q!
if you make half a recipe, bake it in at least two 8″ pans, maybe even three. when i made the cake, it filled the jelly roll pan rather full-to the top and then it puffed up and a little over the sides. with two or three layers, they will be thin but it would make a nice cake with lots of layers of mousse and chiffon.
I made a half recipe and used a 1/4 sheet pan. It worked out pretty well.
Thank you! It’s going to be a cake, it’s decided :)
Thank you. It’s a relief to know that all of you are pretty flexible. Where it is possible to come up with an egg free version, I will definitely choose that option. Am not too sure whether a chiffon roll without eggs will work as the required leavening is provided by the eggs.
I have an 8″ jelly roll pan and intend to use that. Make only half the quantity. Did I mention that my husband is also a diabetic and right now there are only the two of us :-). That’s why I like to give away most of the sweet things that I make.
I made the cake. After filling and refrigerating the roll, it is very moist. Is that how it is meant to be?
Mine wasn’t especially moist, Sunita. It was more spongy and soft…which made it perfect for rolling. BTW, mine took nearly 20 minutes to bake…I use heavy sheet pans, and it was not nearly baked through at 10-12 minutes.
I baked mine for 14 minutes. One side browned but I was too scared to bake for longer. Everywhere I read that it bakes in 9-12 minutes. The rolling was easy but the roll was very moist.
Thanks for the info. I plan to bake it today.
Glad I read your post Thanks!. I baked it for 12 and it was not nearly baked enough. Put it in for another 8 minutes.
Mine also took longer than 10-12 minutes, about 16 or so.
Same here. 16 minutes.
My cake is somewhat moist. But the filling came out well. I know the recipe states it makes 6 servings, but those are huge. I would suggest it makes 12 servings and my one regret is that I should have cut the recipe in half.
Good to know. I was thinking, only 6? That would not have been enough to send into work.. yet, too much to keep at home. ;)
I froze 10 out of the 12 slices .
I also got 12 slices. We froze 8.
BTW – it tastes delicious.
Can’t wait! Hoping to make this Monday. :)
Made it. And it really needs to sit in the fridge for a few hours or overnight…the texture of the filling is so much better when really cold. This was good!
I agree. We ate a slices after 2 hours, which were pretty good. Much better on day two.
My cake was also fairly spongy and on the moist side. I baked it longer, about 15 minutes I think. I made a simplified filling, with whipped cream and Nutella. That was fabulous!
I did the same but I used dream whip topping as we do not get heavy cream here. What we get is 25% fat cream.
Hi. Most of my family members are vegetarians who do not eat eggs. If I try to make an eggless then it would not be Julia Child’s recipe. Wanted your take on it. Thanks
I think if you can come up with a way to make something like the recipe that accommodates your families dietary needs, go for it! We aren’t strict, at least I’m not!
Sometimes baking together is all that counts, at least in my books. I am all up for changes and substitutions :)
Here is a link to egg substitute. Looks like it would work.
http://theshiksa.com/2014/01/20/how-to-make-a-vegan-egg-substitute/
I can’t fit a 17 x 12 jelly roll pan into my oven. I also do not have such a pan for obvious reasons :) I am thinking of making a cake instead of a roll. Maybe make half of the cake batter and bake it into an 8 inch cake pan? Do you think it’s going to work? I have never baked a chiffon cake nor made a roll before so I am open to suggestions. Not sure how much this recipe yields either…
*Thanks for posting the P&Q!
if you make half a recipe, bake it in at least two 8″ pans, maybe even three. when i made the cake, it filled the jelly roll pan rather full-to the top and then it puffed up and a little over the sides. with two or three layers, they will be thin but it would make a nice cake with lots of layers of mousse and chiffon.
I made a half recipe and used a 1/4 sheet pan. It worked out pretty well.
Thank you! It’s going to be a cake, it’s decided :)
Thank you. It’s a relief to know that all of you are pretty flexible. Where it is possible to come up with an egg free version, I will definitely choose that option. Am not too sure whether a chiffon roll without eggs will work as the required leavening is provided by the eggs.
I have an 8″ jelly roll pan and intend to use that. Make only half the quantity. Did I mention that my husband is also a diabetic and right now there are only the two of us :-). That’s why I like to give away most of the sweet things that I make.
I made the cake. After filling and refrigerating the roll, it is very moist. Is that how it is meant to be?
Mine wasn’t especially moist, Sunita. It was more spongy and soft…which made it perfect for rolling. BTW, mine took nearly 20 minutes to bake…I use heavy sheet pans, and it was not nearly baked through at 10-12 minutes.
I baked mine for 14 minutes. One side browned but I was too scared to bake for longer. Everywhere I read that it bakes in 9-12 minutes. The rolling was easy but the roll was very moist.
Thanks for the info. I plan to bake it today.
Glad I read your post Thanks!. I baked it for 12 and it was not nearly baked enough. Put it in for another 8 minutes.
Mine also took longer than 10-12 minutes, about 16 or so.
Same here. 16 minutes.
My cake is somewhat moist. But the filling came out well. I know the recipe states it makes 6 servings, but those are huge. I would suggest it makes 12 servings and my one regret is that I should have cut the recipe in half.
Good to know. I was thinking, only 6? That would not have been enough to send into work.. yet, too much to keep at home. ;)
I froze 10 out of the 12 slices .
I also got 12 slices. We froze 8.
BTW – it tastes delicious.
Can’t wait! Hoping to make this Monday. :)
Made it. And it really needs to sit in the fridge for a few hours or overnight…the texture of the filling is so much better when really cold. This was good!
I agree. We ate a slices after 2 hours, which were pretty good. Much better on day two.
My cake was also fairly spongy and on the moist side. I baked it longer, about 15 minutes I think. I made a simplified filling, with whipped cream and Nutella. That was fabulous!
I did the same but I used dream whip topping as we do not get heavy cream here. What we get is 25% fat cream.