Making Cake Rolls

Cakes are like people; when you try to do studies on them, there are many variables to consider. There may be so many that results are close to impossible to validate. Such was my experience with making cake rolls.


Both my mother and my husband can bake cakes from scratch that are high, light, tender and delicious—better than any cake mix cake. Me? I really have trouble with them and have even been known to convince people that they would rather have birthday pie than cake. I can turn out a pie in the blink of an eye—to be honest. But cake is another story.

One type of cake with which I have been successful from time to time is a cake roll—you know, usually called a jelly roll—filled with anything from jelly to frosting to whipped cream or even ice cream. In fact, my standard cook books tout them as “fun and easy to make, even if this is your first jelly roll.” But remember what I said about variables?

I went to two old standard cookbooks—Better Homes and Gardens and Betty Crocker. I used my newest versions and found each book used a little different recipe and method. I decided to try both and see which I liked best. One is quite a bit easier and I was hopeful that it would be the best, or at least as good as the more difficult one.

Side by side I made the two cakes—then I added a variation—a chocolate version of the easy one. I used a standard jelly-roll pan: 15 ½ x 10 ½ x1 inch. I sprayed the pan with vegetable spray, then lined it with waxed paper and sprayed it again. I baked them separately but using the same rack position (close to the center of the oven). I baked them at the same temperature for the same length of time. I used the same ingredients, exactly. Did they turn out the same? No. Then I made one with the other method of mixing but everything else the same. Was this one different? Yes.

By this time, I was getting frustrated and just a little bit mad. This couldn’t be rocket science—after all, my mother and Zig aren’t necessarily geniuses. I decided to try a different flour, a different pan liner, a different flavor and do each variable with each method. Kindly draw the curtain on the mountain of mixing bowls, beaters, spatulas, measuring cups, flour and powder-sugared towels all over the kitchen. I emerged with an outstanding cake roll. I am going to give you the exact instructions in hopes that you can make a great one, too—although this is NOT “fun and easy to make even if it is your first jelly roll.”

Lynette’s Cake Roll (standard yellow)

4 eggs
¾ cup sifted cake flour
1 tsp. baking powder
¼ tsp. salt
½ tsp vanilla
1/3 cup sugar
½ cup sugar
Sifted powdered sugar

Separate eggs and bring to room temperature in separate bowl. (Tip: you can microwave whole eggs for 5 seconds each before shelling) Meanwhile, spray a standard jelly-roll pan (see above) with vegetable spray. Line bottom and sides with waxed paper; spray well again. Set pan aside. Sift flour, baking powder and salt together in small bowl and set aside. In bowl of electric mixer on high speed beat egg yolks and vanilla for 5 minutes or until very thick and lemon colored. Gradually add the 1/3 cup sugar, beating on high speed for 1 minute, scraping sugar down from sides of bowl occasionally. Thoroughly wash the beaters. In another bowl beat the egg whites on medium speed until soft peaks form. Gradually add the ½ cup sugar, beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan. Bake in a preheated oven (375deg.) for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cake’s short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with filling of your choice to within 1 inch of edges. Roll up cake.

Fillings:

• ¾ cup jelly or jam, stirred with a fork before spreading
• 2 cups ice cream, softened. Store in freezer
• Lemon filling or lemon curd mixed with whipped cream
to equal 2 cups total.

Chocolate Variation: Prepare as above, except reduce flour to 1/3 cup plus 2 Tbsp. and omit baking powder. Add ¼ cup unsweetened cocoa powder and ¼ tsp. baking soda to flour. Fill with sweetened whipped cream. Drizzle cake roll with a chocolate glaze, if you wish.

If you have a recipe that you like, e-mail me at lgudrais@charter.net.