Rolling a Jelly Roll

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Published 1989

The key to rolling a cake without cracking it is not to overbake it. Unmold on to wax paper sprinkled with confectioners’ sugar.

Peel off cooking paper. Roll and unroll the cake in the wax paper several times.
When cool, spread the unrolled cake with an even layer of buttercream filling using a spatula.
Using the paper underneath to help you, carefully roll the filled cake as tightly as possible.
To serve, cut the ends of the roll on the diagonal.

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