Here is how to roll a cooled cake sheet tightly so it keeps a nice round shape. Before filling any cake sheet, let it cool completely, peel off the paper liner, and transfer the cake to a sheet of aluminum foil (not wax paper or plastic wrap) exactly as described in the individual cake sheet recipe. Rolled cakes, like sleeping bags, must be rolled tightly at the beginning to ensure a compact shape at the finish. Fold and press an inch or so of the cake firmly up over the filling at one end to get started. Even if the cake cracks at first, keep these first turns especially tight; cracking will diminish as the diameter of the roll increases. Use the sheet of foil under the cake to help roll the cake. When the cake is rolled, use two hands to move the roll carefully back to the center of the foil. Wrap the back of the foil over the cake so that it overlaps the front portion of foil, covering the roll completely. Place the edge of a yardstick or a cookie sheet on top of the foil right in front of the long end of the cake roll facing you. Tighten the cake roll by pressing the yardstick or cookie sheet at an angle toward the counter while you grasp the bottom sheet of foil. Then wrap the tightened cake roll in the foil and fold the ends. Refrigerate to firm the roll before unwrapping and serving (see Tightening the Cake Roll).
old-fashioned jelly roll
double-chocolate roll
lady baltimore cake
lane cake
boston cream pie
tiramis├╣
trifle
latin sponge cake with ΓÇ£three milksΓÇ¥ (tres leches)
bûche de noël
sicilian cassata
fresh strawberry dacquoise or meringue with whipped cream and chocolate
