I'm looking for a cake recipe that I can roll without it breaking apart. It's really important to me to have a cake that tastes very good as well.
Does anyone think WASC would work?

What do you mean roll? For cake pops or for like a cake that is rolled into a log?

You mean like jelly roll, correct? I'm not sure, but would like to know too.

Would a simple jelly roll cake recipe work for you? This one works well for me:

Sift together twice: 1 cup flour, 1.5 Tbsp cornstarch, 1.25 tsp baking powder. set aside

Mix together: 3 Tbsp cold water and 1/2 tsp extract of your choice.

Separate 4 eggs.

Beat the 4 egg whites till stiff with 1/2 cup sugar

In a separate bowl beat together the 4 egg yolks with 1/2 cup sugar till thick enough to ribbon.

Gently fold egg whites into into egg yolks.

Gently fold flour mixture into egg mixture alternating with liquids.

Bake in parchment lined jelly roll pan for 12-15 mins at 350 F

You can sub out the water and extract with orange, lemon, or lime juice and zest for a delicate citrus flavor, or sub out 1/4 cup of flour for cocoa powder for a light chocolate flavor.

When you remove it form the oven turn it out immediately on a towel sprinkled with PS. Trim off the crusty edges, and roll with the towel while it is still warm. When it is room temperature, unroll, fill and reroll.

I've also used this recipe, baked it in 2 eight inch rounds twice (don't double the recipe, just make it twice) and stacked four layers with fresh strawberries and a cream cheese frosting mixed with whipped cream. Oooops, I just drooled all over my keyboard. . . . .I think I need to go bake something. HTH

Cakeyouverymuch, thank you for the recipe, But can i ask a stupit question, What do you mean, Beat till thick enouth to ribbon ??

http://www.recipetips.com/kitchen-tips/t--404/beating-eggs.asp

http://www.recipetips.com/kitchen/images/refimages/eggs/ribbon/ribbon2.jpg

The first link is to a page on beating eggs which explains far better than I ever could. The yolk part is about half way down.

The second link is to a picture (from the first link) of exactly what it means to arrive at the ribbon stage when beating eggs. You can actually achieve the same state with whole eggs for a genoise, but it doesn't work for the jelly roll recipe. For that one you have to do them separately or the cake is really tough--like trying to eat a sponge you'd clean your sink with, same texture, better flavor. You probably don't need to ask me how I know, LOL.

Thanks again cakeyouverymuch.

No prob. Let me know how it works out for you.

The pan I use is 10 x 15 x 3/4 of an inch deep. Its kind of like a cookie pan with raised sides.

http://www.google.ca/search?hl=en&source=hp&q=jelly+roll+pan&rlz=1R2GFRD_en&aq=f&aqi=g10&aql=&oq=

gotcha!
Thanks

Are these the same rolls, In the video, where the guy takes the rolls and and puts them together to make one cake, Then icys the cake to look like one whole< (cant remember where i seen it)

Hmm....I'm not getting notifications, it seems.

Yes, cake that can be rolled into a 'swirl' or log. Seems that most of the recipes I've come across end up 'tough' or not very good in taste.

I saw a viedo where this guy made a bunch of rolls,Then put one roll in the middle of a cake plate and the rest of the rolls around that one. Then icyed it all, And it looked like a whole cake (and i can`t remember where i saw it)