Jelly roll cake questions?!
Also, i read two different recipes of the cake roll...the first one says to preheat the oven at 400 or 450 (don't really remember) and bake for 7-10 min. while the other one says to preheat at 350 and bake for 30 min.....what would be the result?? there's not much difference in the proportion of flour and sugar.
finally, how can i prevent the cake from cracking when i roll it? it's my first time to make it so im not really sure what'll happen..
Thanks!
Answers: I'm planning to bake a cake roll so i bought a pan that looks like a jelly roll cake pan but the sides are 2 inches high...is that okay?
Also, i read two different recipes of the cake roll...the first one says to preheat the oven at 400 or 450 (don't really remember) and bake for 7-10 min. while the other one says to preheat at 350 and bake for 30 min.....what would be the result?? there's not much difference in the proportion of flour and sugar.
finally, how can i prevent the cake from cracking when i roll it? it's my first time to make it so im not really sure what'll happen..
Thanks!
The following reply earned me 10 points, and I thought you could benefit from the same instructions. I detail making a Pumpkin Cake Roll, but you can apply the instructions for your cake.
It seems to me that the bake time for "400 for 7-10 min" is for the shallower cake needed for a jelly roll. Although I'd lower the temp to 350 and check it after 10-15 min. The other bake time "350 for 30 min" is for a deeper cake, probably a single standard cake layer.
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To make the Pumpkin Roll (I made 2 for Thanksgiving) it's a big help to use parchment paper to line the cookie sheet so the cake will slide right out and not stick.
The cookie sheet I used was 15"x10"x1"sides. If you don't know what size your pan is, measure it with a tape measure or ruler. The sides need to be high enough to contain the cake batter while it cooks. You'll be making a large thin cake that bakes in 15 min.
While the cake is baking you need to get a large cloth dish towel spread out and lightly sprinkled with confectioner’s sugar (powdered sugar). When you remove the cake, immediately turn it upside on a cooling rack, gently pull off the parchment paper, then gently slide it onto the sugar covered towel. You need to allow 3-4 inches on each end of the towel to assist in rolling it up.
Next, starting with a narrow end pulled toward you, gently raise the towel up and fold the end over the cake and start rolling the cake & towel up together, placing the seam side down on a cooling rack. The towel will be rolled up inside the cake while it cools. If you wait for the cake to cool and then try to roll it up, it will break and crack and will be unusable for this recipe. Rolling it up while hot assists with it retaining the shape you need for the jelly roll.
While the cake is cooling, make the icing. Gently unroll the towel & cake but don't try to flatten it, you need it to hold its shape. You'll need to dump all the icing on the cake and spread it all the way to the side edges, but NOT on the first inch or so of the part that you first started rolling or the last 1/2 inch at the end.
Now, start rolling the cake again but only use the towel to help lift the cake to roll it up, placing the seam side down on a platter. I search yard sales, flea markets and Good Will stores for inexpensive large platters. Remember the cake will be 10 inches long. If you don't have a long enough platter, just cut your cake in half and place the two pieces on separate plates.
Finally for the best part of the recipe!! Enjoy all the compliments that you'll receive for making this wonderfully simple cake!!!
3 months ago
I prefer to bake cakes in a 350 oven.
To prevent cracking and tearing, line pan with greased parchment or waxed paper. Peel back the paper as you're rolling it.
You can also use powdered sugar on the surface where you are rolling and on top of the cake, too. Yummy!
I say do both of the above and don't forget to roll it in a dish towel first to let it cool a bit and prevent it sticking to itself before you put in the filling.
The shorter amount of time seems right. Don't worry about how tall the sides are:) Jelly rolls don't have too much flour in them; they're more of a chiffon-cake type batter ...
Grease (or spray) the pan; then line it with waxed or parchment paper & spray/grease the paper. After the cake is done, turn it out onto a clean kitchen towel that's been heavily sprinkled with powdered sugar (use cocoa powder, if it's a chocolate cake). Roll the cake, in the towel, up and let it cool. When it's cool, carefully unroll & remove towel & paper. In the 30+ years I've been making them, they usually DO have a crack or 2, but you can usually hide it:) ... Just put some Cool Whip across the top:) ... I make Pumpkin Rolls every Thanksgiving, and the rest of the year I just put jelly in them ... or Whipped Cream with strawberries or raspberries..... You can also put softened ice cream in them and freeze for yummy ice cream rolls!