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For New Year's Eve, we stayed home and had a couple friends over. The Hubby cooked his famous chicken parm, which I will someday get him do guest blog for me, but he seems to want to keep his recipe a secret... silly man. I decided to do something fun and festive for dessert.
I saw this beautiful champagne mousse on Sprinklebakes and I knew I wanted to try it... but not as mousse. How about as a cake roll? And how about with orange? Voila - Mimosa Roll! I'll just link to the recipes I used, with pictures..
I started off by making an orange cake roll, according to this recipe I found on Allrecipes - the only change I made to the cake was to add some orange extract to it, to up the orange flavor a bit.
I have never had success with a cake roll before... but I really love them and they are beautiful, so I wanted to give it another try. This time, it came out perfectly! This is not the last cake roll you'll see here. The Hubby has already requested a chocolate raspberry cake roll. And I really want to make a Bouche de Noel next year, to honor The Hubby's French-Canadian heritage. With meringue mushrooms. Because they are awesome.
I found King Arthur Flour cake flour at the grocery store. I was thrilled. I wonder if that was the secret to it coming out so well?
For the champagne mousse, I followed Sprinklebakes recipe. And I have the sore forearms to prove it. The Hubby even helped me, and it was a lot of whisking. In the end, it was worth it.
I filled the cake roll with some of the champagne mousse, and then piped more on top, serving with a slice of orange. A drizzle of chocolate would have been wonderful... next time, maybe...
This is rather boozy.. so the kids had cookies for dessert. :)