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How to Make a Cake Roll

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					How to Make a Cake Roll
Step 1: Bake the cake

Prepare and bake the cake roll recipe as directed.




Use a jelly roll pan (usually a 15x10x1-inch pan) only. Other pans may be too deep, making
it difficult to remove the cake from the pan.

Be sure to grease and flour the pan (or line it with waxed paper) as directed in the recipe.
That way, the cake will be easy to remove from the pan without tearing.

Do not overbake. The cake is done when you lightly touch the surface with the tip of your
finger and the cake springs back.

Step 2: Remove cake from pan onto towel




      Dust a clean, lint-free kitchen towel with powdered sugar.
      As soon as the cake comes out of the oven, immediately loosen the edges of the cake
       from the pan with a flat knife.
      Turn out the cake onto the prepared towel. The towel prevents the cake from sticking
       to itself when rolled, while the powdered sugar prevents the cake from sticking to the
       towel.
      Immediately peel waxed paper (if used) from the cake and discard.

Step 3: Roll cake




Starting with a short side of the cake, roll up the towel and the warm cake together into a
spiral.

Step 4: Cool rolled cake




Roll to the end of the towel. Place the rolled cake in the towel on a wire rack and cool
completely (about 1 hour).

Step 5: Spread filling on cake




Unroll the cake, but leave the cake on the towel. Spread the filling over the top of the cake to
within 1 inch of the edges.
Step 6: Roll cake with filling




Reroll the cake, using the towel to lift and guide the cake into an even roll.

Step 7: Chill cake roll




Chill the cake roll in the refrigerator as directed in your recipe. Note that some cake rolls,
including those filled with whipped cream, are best served within a few hours. Others, such
as those with a cream cheese filling, can be stored longer -- follow the recipe guidelines.

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