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Bread & Pastries/cake roll
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Question
Dear Ralph: Is it possible to use a cake mix to make a chocolate cake roll, filled with a marshmellow cream filling? Is there anything I can add to make it more spongy to be able to roll while still warm? Thanks
Hi Darlene:
We're talking "roulade" here...or rolled cake.
The trick is to bake the batter on a sheet pan, on top of parchment paper.
Then using a second sheet to do the actual rolling.
Roulades usually contain flour, egg yolk, maybe some almond paste and egg whites folded in to lighten it.
It's the paper that rolls the cake!
What do they say?...A picture is worth a thousand works!
http://www.youtube.com/watch?v=4IhzA8-t4Zc
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| Rating(1-10) | Knowledgeability = 10 | Clarity of Response = 10 | Politeness = 10 |
| Comment | Ralph: Thanks so much for the info on rolled cake. I will try to make one from scratch and skip the idea of using a mix.I assumed they were harder to make, but watching the video, I will try that.. Thanks again. | ||
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Ralph Onesti
Expertise
Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.
Experience
I grew up in the pastry business in South Philadelphia many years ago.
I trained with the best in bread baking artisan style loaves.
Organizations
Bread Baker's Guild of America
Education/Credentials
Trained with the family in the family business, and award winning bread artisans
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