Before I even thought about starting this recipe, I looked for the PBS video of Julia and contributing baker, Mary Bergin, making this roll. I always like watching the contributing bakers make the recipe, so I can understand the recipe better. Occasionally (which sounds better than 'a lot of times'), I find the recipes in this book a bit hard to understand. Watching the video generally (which sounds better than 'sometimes') clears up any confusion incurred during reading of said recipe. Here is the link for the video.
This really is a beautiful cake. I am a little intimidated with the process of rolling the chiffon cake (without cracking it). But I'll worry about that later. (Just kidding, I will continue to worry until I actually get to the rolling stage.)
|Set your phasers to worry.|