How To Make Cake Rolls


Ever wondered how these little pieces of sweet crumbs came to roll across themselves in such perfect and orderly manner? Cake roll are one of the smallest bit-sized wonders in cakes. They come nicely rolled over bits and pieces of other sweet fillings like butter, chocolate, jam etc

Let’s look at these steps below to achieving the cake roll




Step 1: Use a jelly roll pan/ cookie sheet (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 over-bake. The cake is done when you lightly touch the surface with the tip of your finger and the cake springs back.


Step 2: Remove the cake from the 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.



Step 1: Separate eggs

Separate the egg whites from the yolks. Eggs separate more easily when cold, so separate them immediately after taking them out of the refrigerator. Even the tiniest bit of yolk can inhibit the beating quality of the whites (if any yolk gets into the white, do not use it; refrigerate that white for another use). To ensure that no yolk gets into the whites as you separate the eggs, separate each white into a small bowl (such as a custard cup), then transfer the white to the extra-large bowl in which you will eventually beat them. Place the yolks in a small mixing bowl.

Allow the egg whites to stand at room temperature for 30 minutes (for food safety, do not let eggs stand longer than 30 minutes at room temperature). The standing time ensures that the whites will reach their full volume when you beat them.

Step 2: Prepare cake pan

If your recipe calls for greasing the pan, use a paper towel or pastry brush to evenly spread shortening or butter on the bottom, corners, and 1 inch up the side of the pan.

If the recipe specifies flouring the pan, sprinkle a little flour into the pan; tap the pan so the flour covers all greased surfaces. Tap out any extra flour into the sink.

If a recipe calls for lining the pan with waxed or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line; place the paper in the bottom of the lightly greased pan, smoothing out any wrinkles or bubbles. Unless otherwise specified, grease and flour the lined pan as directed.

Step 3: Aerate flour

Before measuring flour, stir the flour in the canister to aerate and loosen it. Lightly spoon the flour into a dry measuring cup. Level it off with the flat side of a knife. (If you skip this aeration step or shake the cup to level it off, you risk adding too much flour.) Mix together other dry ingredients.

Step 4: Beat egg yolks

If your recipe calls for beating the yolks separately from the whites, beat the egg yolks with an electric mixer on high speed for about 5 minutes or until thick and lemon-color. After beating for 2 to 3 minutes, the yolks will be the right color, but probably not thick enough. When they’re ready, they will hold a ribbon when the beaters are lifted from the bowl 

Note: Some recipes call for beating the egg whites and yolks together, and adding sugar during the process. In this case, follow recipe instructions.


Step 5: Beat egg whites

If your recipe calls for beating the egg whites separately from the yolks, thoroughly wash and dry the beaters. In a clean, dry mixing bowl, beat the egg whites on medium to high speed until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted.

Gradually add the granulated sugar, beating on high speed until stiff peaks form. At this stage, the tips of the whites will stand straight up when the beaters are lifted.

Step 6: Fold ingredients

Some recipes call for folding the egg yolk mixture into beaten egg whites, then folding in the flour mixture. Use a spatula to cut down vertically through the mixture. Move the spatula across the bottom of the bowl and bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat, rotating the bowl, until ingredients are combined.

Tip: Do not overmix, which can decrease the volume of the batter and result in a tough cake.

Step 7: Pour batter into pan and bake

Spread the batter evenly into the prepared pan. Bake as directed in the recipe, using the doneness test given in the recipe. For most sponge cakes, you can tell when the cake is done by touching the top lightly with your finger. If the top springs back, the cake is done.

Cool cake as directed in the recipe. After cake is completely cooled (about 1 hour),




Please enter your comment!
Please enter your name here