2. Ingredients;
•1 cup sifted cake flour
•1 1/2 teaspoons baking powder
•1/4 teaspoon salt
•2 eggs
•3/4 cup white sugar
•1/2 teaspoon vanilla extract
•2 tablespoons 2% milk
•1/2 cup confectioners' sugar for
dusting
•1 cup strawberry jam
3. Bake the cake
Use a jelly roll pan (usually a 15x10x1-
inch pan) only. Other pans may be too
deep, making it difficult to remove the
cake from the pan.
Be sure to grease and flour the pan (or
line it with waxed paper) as directed in
the recipe. That way, the cake will be
easy to remove from the pan without
tearing.
Do not overbake. The cake is done when
you lightly touch the surface with the tip
of your finger and the cake springs back.
4. Remove cake from pan onto towel
Dust a clean, lint-free kitchen towel with
powdered sugar.
As soon as the cake comes out of the oven,
immediately loosen the edges of the cake from
the pan with a flat knife.
Turn out the cake onto the prepared towel. The
towel prevents the cake from sticking to itself
when rolled, while the powdered sugar
prevents the cake from sticking to the towel.
Immediately peel waxed paper (if used) from
the cake and discard.
5. Roll the cake
Roll to the end of the towel.
Place the rolled cake in the
towel on a wire rack and cool
completely (about 1 hour).
6. Spread cake with filling
Unroll the cake, but leave the
cake on the towel. Spread the
filling over the top of the cake
to within 1 inch of the edges.
7. Roll cake with filling
Reroll the cake, using
the towel to lift and
guide the cake into
an even roll.
8. Chill cake roll
Chill the cake roll in the refrigerator
as directed in your recipe. Note
that some cake rolls, including
those filled with whipped cream,
are best served within a few hours.
Others, such as those with a cream
cheese filling, can be stored longer
-- follow the recipe guidelines.
9. THANK YOU FOR WATCHING
BY: Marwin M. Basilan
Grade 11 ARB
