Happy Holidays Everyone!
So I am going to make a buche de noel for our annual Christmas Eve dinner. My question is: can I make a jelly roll without using genoise or another type of sponge cake? I have never made a jelly roll with regular cake and I don't know if it would be sturdy enough to roll and what not. I really just do not like sponge cake, it is too dry and the texture isn't fluffy, or cakey enough for my taste. Any ideas for me?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)