Rolled Cakes

All rolled cakes start as sheet cakes. They don’t require any special skill, but it is important to keep in mind that the sheet cake you use must be moist and flexible enough so it doesn’t crack when you try to roll it. While three kinds of sheet cakes (hot milk-cream sponge, biscuit made with melted butter, and almond flour sponge) are especially suited for rolling, you can use any cake you like as long as it is pliable enough to roll. If your cake threatens to crack as you try to roll it, brush it lightly with flavored simple syrup before or during rolling.