I like chiffon rolls, I like vanilla - I like these Vanilla Chiffon Rolls.
Usually, I guess I would do them with a jam-layer instead of a chocolate-nut-mousse, but why not try something else?
I had so much dough, my cake turned out too high. So I cut the cake in two layers and made two rolls. Like that, I had enough mousse for my taste but less than in the picture in the book.
Baking time was much longer but maybe I used a too small baking pan and the longer baking time was due to the height of the cake. Anyhow, I had no troubles handling the cake.
It is a bit time-consuming, but you can prepare the mousse and cake in advance.
I can imagine to use the cake dough for other variations as well. The mousse might not be my favourite, but I am no chocolate fan in general, so I don't blame the mousse. :-)
For the recipe have a look at Dorie Greenspans book on pp. 277-279 - and to see how beautiful this recipe can turn out when more experienced and better bakers do it, have a look at the TWD-group-page!