I have tried everything i can think of rolling hot cake in towel, cutting down on mix time, letting cake cool flat. still breaks when rolling up after filling. please email [email protected] with help
Lisanne is a trusted home cook.
What I do is this: 1) Make sure you bake the cake in a buttered jelly-roll pan lined with parchment. Do not overbake or cake will be dry. While cake is baking, prepare a thin tea towel before removing cake from oven. Lay it flat on the counter. For a chocolate cake I sift cocoa powder over it; for a vanilla cake powdered sugar. Take cake from oven and invert over the tea towel. Peel off the parchment and trim a very thin strip off each of the four edges with a sharp knife (you don't want the crispy parts interfering). Overlap a short edge of towel over a short edge of cake and Immediately roll cake in the towel and allow to cool completely on a wire rack, still rolled in its towel. When ready to frost, unroll cake gently, keeping it on the towel, and spread filling. Using the towel as a support, re-roll around the filling. Being sure not to overbake, trimming the edges so they are not dry or crispy, and allowing to cool in the rolled position to "stretch" the crumb, should all help.
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
We've Got The Blues
A Lake Superior Cabin Tour
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.