I am not going to get too crazy, I just want to mess around with my flavors and I don't see anything in a regular roll recipe that is too different than cake recipes meant to be baked in a cake pan?
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I thik you'll find the basic sponge rolls best. You can play with flavors all year with that basic. :)
ChefJune..thank you for your reply! I guess I should have said I will probably not be doing the sponge cake route, it is just not my favorite texture and a little finicky at my altitude :( ...think more along the lines of the pumpkin roll or one of those giant Ho Ho cakes!
Whipped egg whites to stiff peaks is the difference, as is less flour per volume of ingredients. Basically you are creating a light omelette, with some flour for support. Stick with a roulade recipe if you want to roll it.
Like overnight, but easier.
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