OK so this is the first time I've ever made a jelly roll style cake. I baked a Duncan Hines chocolate cake according to the directions and spread it in a jelly roll pan. I turned it over onto a clean towel and rolled it up. I let it cool thoughly. I did not refrigerate it. When I unrolled it, it broke into so many pieces I couldn't use it . Ok so I'll save the broken pieces for cake balls. Anyway, is there anyone out the there that can give any helpful tips?? Maybe I should have put it in the fridge? Maybe the cake was too fluffy? Should I have added something to the mix for it not to break?? HELP!
I'm a scratch baker, and the recipe for normal cake and cake like this is very different. So maybe a box cake alone just isn't up to the job.
brincess, I bake from scratch also, but I have never baked a roll cake. I guess I just figured I could get away with a box mix. Is there a specific recipe you use for this type of cake? Thanks in advance for your answer.
The recipe I used is in a book I have, there's a similar looking one on www.BBC.co.uk/food site. The roll recipes tend to be more based on whipped egg White.
Thanks so much for the info. I will look it up!
A jelly roll is normally made with a sponge cake because it is more 'elastic'
I don't think a boxed cake mix could be rolled.