How to Roll a Roulade Cake

Fine Cooking's senior food editor Shelley Wiseman demonstrates how to roll a roulade without letting the cake crack. Get the recipe for the almond-raspberry jelly roll at www.finecooking...

[@danivee8572]

This was extremely helpful! I've been baking a lot during quarantine and it was frustrating when my Swiss rolls kept cracking. This tutorial was fast and straight to the point. It really helped, thank you!

[@SarahLovesFood]

commenting for the algorithm--this video was perfect! Nice and short, detailed instructions. My cake rolled without cracking!

[@SuzetteG316]

I just use parchment paper to roll up my swiss roll. That way I don't have to worry about lint or scents from the towel transferring to my cake. Works like a charm!

[@tashadarvanian6116]

Thank you for giving cleat and simple instructions. ❤

[@jonathanrobinson8926]

Very helpful, thank you!!

[@brittanyfleming3908]

Thanks Shells!

[@Siudin220]

what did you mean by 'without letting the cake crack'...it cracked...

[@PurJiro25]

IT CRACKED 😂😂

[@miasanchez4510]

I trust the baking granny

[@ms.sturry684]

What size baking Nguyen pan did she use?

[@Freedomtospeakmymind]

My rolled cake fell apart during reroll. I used cheese clothe and not a towel could that be the issue? First roll went perfectly.

[@JustMe-jc2ft]

Hmmm that's interesting. I hope you get an answer. My first guess was your flour didn't "hydrate fully." There's a bunch of science to the play between sugar, eggs and flour. America's test kitchen has a whole school on it in their content. An angel food cake is dry in that it hasn't one molecule of oil in it. Not even yolks, but it's strong. It doesn't crumble. Thats because of the protien in the whipped egg whites giving it a lattice. But then there's this peanut butter cake recipe I'm trying to learn. It wants to be the kind of dry that just turns into crumbs. Im thinking that's a hydration problem. Now I'm pushing it because im using unprocessed peanutbutter. I tried adding yogurt and that seems to have fixed it. But my point is i learned what little I know...to get a sense of how to adjust...from America's test kitchen.

[@razan-hx1bc]

wow!

[@jaydee7969]

It broke

[@furtenfur2796]

Jay Dee that’s a mood

[@svetlanaava5891]

Great tip. Will be doing this tomorrow. You say "so" a lot...

[@yunlenwong7224]

0

[@olgahornickova1733]

Pani mala ukázať celý postup.

[@summerlearning2208]

Your cake was so dry, that's why it cracked😑

[@Freedomtospeakmymind]

thank you

[@ShandraBuble]

messy :(