How to Make a Cake Roll

How to Make a Cake Roll

Step 1: Make and Bake the Cake.

Prepare and bake the jelly roll cake recipe as directed.

Cake roll recipe tips:

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 or parchment paper) as directed in the recipe. That way, the cake will be easy to remove from the pan without tearing.

Do not overbake.

Step 2: Remove Cake from Pan onto Towel.

Next, 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 jelly roll pan with a flat knife.

Turn out the cake onto the prepared towel. The towel prevents the cake from sticking to itself when rolled and the powdered sugar prevents the cake from sticking to the towel.

Step 3: Roll Cake with Towel Inside and Cool.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking.

Roll to the end of the towel. Place the rolled cake in the towel on a wire rack and cool completely (about 1 hour). While your cake is cooling, whip up your filling or soften some ice cream if you're making an ice cream cake roll.

Step 4: Spread Filling on Cake and Reroll.

Unroll the cooled cake, leaving the cake on the towel. Spread the filling over the top of the cake to within 1 inch of the edges.

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

Note: You're NOT rolling the towel inside this time, just use it to help evenly lift the cake as you roll.

Step 5: Chill Cake Roll.

Chill the cake roll in the refrigerator (or freezer for an ice cream cake roll recipe) 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—be sure to follow your recipe.

The copyright belongs to Sheena Chihak.