I am trying to make a chocolate jelly roll for a yule log... I cannot get it to roll without ripping to pieces.. Does anyone have any ideas how to do this or a better recipe that will roll without ripping... I used the Jellyroll recipe from cooks.com. This cake is due tomorrow afternoon (panic).
Are you baking on parchment? Are you flipping out on to a towel with pwd. sugar? Is your layer about 3/8 thick? Are you rolling the first roll right away? How long are you waiting before you try to unroll, and fill?
Are you trimming the crusty edges off, before rolling? Are you holding it in the center as you roll?
Yes baking on parchment, it is about an inch thick, how do I flip it onto the towel without it rippin?
Keep the cake in the jellyroll pan, cover with towel and flip. lift off the pan, and carefully peel off the parchment, starting from a corner. If you feel like it will rip, start from another corner. Then quickly roll up and let cool.
I flip mine onto a towel on top of a cooling grid, place towel over cake, place grid over towel, hold it all carefully and flip. Then roll up right on the grid.
Yeah, left out the cooling rack part. It really helps!
Your cake is as thick as the pan? It needs to be about 1/2 of that.
That's true too, you definitely need it to be thinner. Are you baking it in a jelly roll pan, or something smaller?
Too thick... it won't roll really well like that. Also it may be kinda dry since roll recipes usually have little fat. Don't grab the cake while rolling, use the parchment to do it.
OK, your tips have been great... I just switched recipes to Paula Deens Jelly Rol... I actually was successful in flipping onto the towel, and rolling without ripping... YEAH YEAH YEAH again,,, thanks for your suggestions. I love you guys...