Traditionally rolled cakes are made with sponge cakes and while that's tradition, it's also tradition for those to crack like crazy when you roll them. For rolling (like a Noel Log) or anything requiring a spongier sponge, I prefer Chiffon cake. This recipe is specifically for rolling up and comes to you courtesy of America's Test Kitchen.
- 5 1/3 ounces Cake flour (do not substitute)
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, separated
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 tsp vanilla
- 1/4 tsp cream of tartar
- Whisk together the flour, sugar, baking powder, and salt
- Add into the dry: the five yolks (do not pre-whisk!), vegetable oil, water, and vanilla.
- Whisk together until smooth and no lumps.
- In a stand mixer, whisk the whites until just frothy
- Add in the cream of tartar and turn up to medium-high and whisk to stiff peaks.
- Fold into the stiff batter thusly:
- 1st 3rd of the egg whites beat in with stand mixer.
- 2nd 3rd of the egg whites fold in until no white is showing
- final 3rd fold in until no white streaks.
Prep of the Pan.
- You will use a 1/2 sheet pan or a traditional cake roll pan.
- Lightly grease and place a single sheet of parchment to fit
- Lightly grease the top of the parchment paper as well
- Scoop the batter into the pan using same size scoops placed around the pan and spread evenly.
- Whack the pan a few times to remove bubbles
- Bake the Cake at 350 for 12-14 minutes, turning halfway through.
- Remove from oven and allow to cool a couple of minutes; loosen sides if need be.
- Flip onto a wire rack and peel off the parchment paper
- Then flip onto a tee- towel (do NOT use a fibrous towel!)
- While still warm, roll up tightly and allow to cool for at least 1 hour
- Unroll when ready to fill
SUGGESTION: Do this the day before. But once cool, wrap in plastic wrap if leaving overnight.