Classic Rolled Cake Techniques
The Secrets of the Jelly Roll
Nov 18, 2008 Leslie Bilderback
The beauty of the rolled cake is the rolling. This technique looks complicated, but herein lays its appeal. There is no special icing technique, or pastry bags, or fancy piping.
Roll Along
The method begins with the cake. It must be thin, baked in a jelly-roll pan, or any baking sheet with a lip. Spread the batter out evenly, and bake it until it just begins to color, usually only 5-6 minutes. If it bakes too long, the cake will be too firm, and it will crack instead of roll.
When the cake cools, loosen the edges, then invert the cake onto a large sheet, or several small sheets laid end-to-end, of plastic wrap, and cover with a light dusting of granulated sugar. The plastic wrap is the key to rolling, and the sugar prevents sticking.
Some cakes require a light soaking of simple syrup to keep them moist before the filling is added. This is generally true with sponge-style cakes that have little fat in the batter. This soak is an excellent time to add a bit of flavor if the mood strikes you. Extracts, liqueurs, or coffee mixed into the simple syrup can add an extra layer of flavor.
Next, spread the filling in a thin, even layer. Stop about [1/2]-inch from all edges to keep the filling from oozing out as you roll.
Position the rectangle so a long edge is closest to you. Begin rolling from that edge by first folding a little of the edge inward. Then grab the plastic wrap closest to you and lift it up and away from you. This will force the cake to roll. Hold the plastic wrap with two hands to promote even rolling. When your cake is rolled up, twist the ends of the plastic wrap to tighten your rolled cake like a sausage, then refrigerate to set the filling into shape.
Pre-Rolling
Some cooks like to pre roll their cake before the filling is added, while it is still hot. Certain cakes give a little more when hot, and this step stretches out the crumb, and keeps it from cracking when it is finally rolled with filling.
To do this, sprinkle the cake with sugar, and sandwich it between two sheets of plastic wrap to keep it from sticking. Roll it up, hold it for 10-20 seconds, then unroll it, and let it cool.
Unfortunately this pre-rolling technique doesn't work with every cake. Those with a lot of butter are more delicate and tender when hot, and can fall apart. Reserve this technique for cakes with an egg foam, such as a sponge cake, which are more resilient.
If you experience cracking as your cake rolls, don't despair. It's normal, and it is rarely noticed in the finished product.
Serving
Store-bought rolled cakes are generally eaten before anyone even considers presentation. But if you're intention is to serve your rolled cake on a plate, there are some interesting ways to cut them.
Slices, like spiral coins, can be cut from the end [1/2]-1 inch thick. They can be fanned out on a serving platter, or plated with 3-4 slices per person, topped with a dollop of cream and some fresh fruit.
Bias cuts make a stunning presentation as well. Sliced on an angle, the slant accentuates the spiral filling, and draws attention to your handy work.
Of course, you can also just lob off a hunk and eat it. Or wrap it in foil like your favorite store brand, and tuck it into somebody's lunch box.
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