How to Roll a Cake Without Weeping: Chiffon Edition
KEY POINTS
- •The recipe uses Nordic Ware half-sheet pans from Macy’s costing $50 for the perfect cake canvas.
- •Eggs are whipped on high then sugar added slowly to create an airy batter rising triple volume.
- •A vinegar and baking powder combo gives the cake impressive lift and fluffiness.
- •Once baked for 10-12 minutes, the cake is inverted onto a towel and rolled like a sleeping bag to cool without cracking.
Behold the $50 Nordic Ware pans from Macy’s enabling mere mortals to transform a flimsy sheet of vanilla chiffon cake into a majestic, crack-free Bûche de Noël. Crafted by whipping eggs to triple-human-volume power levels and folding in vinegar like a chemistry teacher on Christmas, this recipe demands precision and patience — and maybe some meditation to avoid batter trauma. Bake your 17¼ x 12¼ inch canvas for 10-12 minutes, then invert using tinfoil-scale gymnastics and a towel as your co-conspirator so the cake can nap rolled up like a sleeping bag. Fail to prep or rush and prepare for a cake crisis colder than your ex’s heart.
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Making a cake that rolls up without cracks is the culinary equivalent of juggling flaming swords blindfolded but with vinegar and patience instead of common sense.
If folding flour into batter gently were an Olympic sport, this recipe’s athletes would need concussion helmets.
This vanilla chiffon cake wants you to treat it like a baby and a flaky ghost simultaneously — good luck.
Source: Eater | Published: 11/25/2025 | Author: Ivy Manning
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