RECIPE: How do I stop my roulade from cracking?

barbukNovember 28, 2006

Have this great recipe for flourless chocolate sponge, which is baked in a 15" x 9"tin. I spread with melted chocolate, raspberries and chantilly cream. Tastes really good, but what's the secret to rolling it up without it cracking on the surface? thanks in advance, barb.

Thank you for reporting this comment. Undo
lisbet

What do the instructions of your recipe say? I have made plain jelly rolls (not chocolate), but all the recipes I have ever seen tell you to roll the sponge cake (without any filling), while still fairly warm, with a smooth weave kitchen towel (sprinkled with confectioners' sugar, or in the case of chocolate...cocoa). When cooled off, *very carefully* unroll and put in filling. This is a fairly delicate proceedure, so unroll with an easy, and delicate touch! After filling is spread in, very carefully reroll.

Think rolling in kitchen towel while fairly warm is the key! Don't know if my suggestion will be of any help, but it is worth a try.

    Bookmark   November 30, 2006 at 7:01AM
Sign Up to comment
More Discussions
pistachio gelato
Hi, I got David Lebowitz's ice cream book and made...
alexh1000
RECIPE: new Orleans bread pudding
Looking for the best pudding recipe with brown sugar....
goldy
LOOKING for: Eagle Brand Lemon Bars (No Cooking)
I'm looking for a recipe my mom used to make all the...
lobotome
RECIPE: Lost Cookie Recipe
I'm looking for a cookie recipe I use to make. I can't...
darrah
RECIPE: basic jelly roll, 2 or less eggs, non-dairy
DELETED - CHANGING TO: LOOKING FOR This post was edited...
jally
© 2015 Houzz Inc. Houzz® The new way to design your home™