No extraneous squares rewrapped and stuffed in the back of the pantry!
Even better: It’s sold in boxes of three two-ounce bars, wrapped elegantly in wax paper, producing the precise six ounces called for in the recipe. While Ghirardelli had historically been our unchallenged choice for bittersweet chocolate, we realized a few years back that Guittard lent a richer, smoother flavor. With the unmatched mixing prowess of the stand mixer, our beaten egg yolks became thicker and paler, our whipped cream loftier. Our bright teal KitchenAid stand mixer, procured many years into roll cake’s existence, unshackled us from the hand mixer, salvaging my tired arms in turn. With our workflow now second nature, bordering on muscle memory, a number of kitchen advancements and ingredient discoveries have seen our roll cake’s quality heighten over the years. The author at age 9, celebrating with a Lighter-Than-Air Chocolate Roll Photo by Jenny Chan
#Oh my star vintage facebook cracked
I’ve developed a thicker skin for an imperfect roll cake: Next birthday’s version will always be better, and there are four chances every year on each of my family members’ birthdays to redeem a cracked one.
#Oh my star vintage facebook crack
Sometimes the roll cake sees a fault line crack down its center, but that’s nothing that a little cocoa powder and handiwork can’t fix (or hide). Still, the “Lighter-Than-Air” roll cake is timeless: It’s delicious and reliable in equal measures for its unchanging simplicity, with an ingredient list you can almost count on one hand.
Working at Epicurious and Bon Appétit, I’m fortunate enough to bear witness to (and taste) the development of so many exciting new cake recipes, including the occasional Swiss roll.
Birthdays in my family smell like candle wax and cocoa powder, plumes of the latter filling the air with every heeded call to “make a wish.” For as long as I’ve been sentient enough to register a birthday as a birthday, each year around the sun has been punctuated with Gourmet’s “ Lighter-Than-Air Chocolate Roll,” a not-too-sweet flourless Swiss roll filled with pillowy whipped cream and dusted with cocoa.
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