Rolled Cakes

2017-03-18
  • Yield : 1
  • Servings : 14
  • Prep Time : 40m
  • Cook Time : 12m
  • Ready In : 60m

Many recipes for rolled cakes require a 10 x 15 inch jellyroll pan. Unless you make a lot of rolled cakes or have a need for a smaller pan, many American kitchens do not have a jellyroll pan.

I haven’t owned a jellyroll pan in over 30 years and rarely make rolled cakes. When it can to make this recipe, I modified the ingredient quantities to fit a standard 12 x 18 inch half-sheet pan. The results were a moist, springy cake about 25% larger than a standard rolled cake. As a result this recipe makes 14 to 18 servings versus 12 to 15.

Special equipment

  • Clean, cotton kitchen or other towel at least 14 x 20 inches.
  • Parchment paper

To make rolled cakes, you also need a large, cotton or other towel without any designs that can be transferred to the cake.

Older recipes line the baking pan with wax paper that browns and releases a waxy residue during baking. I highly recommend investing in a roll or sheets of parchment paper for all your baking needs.

Rolled cakes require more time and effort than round or rectangular layer cakes, but they are worth the effort when you want to serve a unique dessert. It is hard to find rolled bakes at your local bakery and store bakery cakes can contain as many preservatives and additives as commercially produced snack cakes.

Snack cakes are convenient and taste good. Some are bargain priced. The reason they are bargain priced is due to using low quality ingredients and preservatives to extend shelf life.

Although, this rolled cake recipe is made with 2 cups of heavy whipping cream, an equivalent serving has about 1 gram more saturated fat while providing 20% less calories and 50% less sodium. Cholesterol is significantly higher since this cake is made with cream versus corn syrup and oil. Like the snack cake, this recipe has more sugar than flour, but still has 35% less sugar.

Homemade vs. Snack Cake
Nutrition Homemade Snack Cake
Serving Size 62g 61g
Calories 215 270
Calories from Fat 12g 12g
Saturated Fat 7g 6g
Cholesterol 84mg 15mg
Sodium 70mg 140mg
Carbohydrates 25g 39g
Dietary Fiber .6g .4g
Sugar 17g 26g
Protein 3g 2g

Since this rolled cake has no preservatives it must be refrigerated or frozen.

Cook’s Tips

  • When making the cream filling and frosting, adjust the amount of sugar to taste.
  • Over mixing the cream will turn it into sweet, flavored butter. Mix filling and frosting until stiff peaks form.
  • The chocolate decoration is added to prevent plastic wrap from sticking to the frosting while the cake is refrigerated.
  • If chocolate is runny after melting, allow it to cool 10 to 15 minutes after placing it in the decorating bag.
  • A sandwich or freezer bag can be used if you do not have a decorating bag. Use scissors to cut a small hole in one corner of the bag.

Ingredients

  • 1 1/4 cup (130 g) sifted cake flour
  • 1 1/4 teaspoon (6.125 ml) baking powder
  • 4 large eggs
  • 1 1/4 cups (250 g) granulated sugar
  • 6 tablespoons (90 ml) water
  • 1 1/4 teaspoons vanilla. almond, or lemon extract
  • 1 to 2 tablespoons powdered sugar to dust cloth
  • 2 cups (480 ml) heavy whipping cream
  • 4 to 6 tablespoons (60 to 90 ml) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla or other extract
  • 3 tablespoons (45 ml) cocoa powder
  • 1/4 cup (45 g) semi-sweet chocolate chips
  • Vegetable cooking spray

Method of Preparation

Step 1

Line a 12x18 baking sheet with parchment paper. Lightly coat with cooking spray.

Step 2

Place rack in middle of oven and preheat oven to 375°F (190°C).

Step 3

Combine flour and baking powder.

Step 4

In a large mixing bowl or stand mixer bowl, beat eggs at high speed (hand mixer) medium speed for stand mixer until foamy. Gradually add sugar, beating until mixture is thick and lemon colored; about 5 minutes.

Step 5

Stir in water and vanilla. Fold in flour mixture until there is no dry flour. Spread batter evenly into prepared pan. Bake 10 to 12 minutes or until lightly browned. Meanwhile sift a 12 x 18 rectangle of powered sugar onto the kitchen towel.

Step 6

Immediately, turn the baked cake onto the towel and carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together. Place on a wire rack seam side down to cool completely before filling.

Step 7

When ready to fill, unroll the cake, spread filling over the cake and roll up without the towel. Place seam side down on serving plate. Frost and decorate.

Step 8

Filling.

Step 9

In a medium bowl (chilled if possible) add 1 cup whipping cream, 2 tbsp. powdered sugar, and extract. Using a hand mixer or stand mixer, start on low speed and increase speed as cream thicken. Beat on medium to high speed until cream forms soft peaks. Add another tabs of sugar if desired and continue beating until stiff peaks form.

Step 10

Frosting.

Step 11

In a medium bowl (chilled if possible) add 1 cup whipping cream, cocoa, and 3 tbsp. powdered sugar. Using a hand mixer or stand mixer, start on low speed and increase speed as cream thicken. Beat on medium to high speed until cream forms stiff peaks.

Step 12

Cocolate Decoration.

Step 13

In a heat proof cup or bowl, heat chocolate chips in a microwave oven for about 15 seconds on 50% power. Stir and repeat until the chocolate is uniformly melted. Spoon the chocolate into a sandwich or decorating bag and pipe onto the cake to form lines, swirls or any pattern. Refrigerate about 30 minutes or until chocolate is firm and than cover the cake with plastic wrap.

Recipe Type: Tags:
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Nutritional Info

This information is per serving.

  • Calories

    275
  • Calories From Fat

    140
  • Total Fat

    16g
  • Saturated Fat

    9g
  • Trans Fat

    0g
  • Cholesterol

    110mg
  • Sodium

    90mg
  • Carbohydrates

    32g
  • Dietary Fiber

    1g
  • Sugar

    22g
  • Added Sugar

    18g
  • Protein

    4g
  • Serving Size

    About 3 oz. (80 g)