Rolled Cake Recipe: maman Bilodeau's Soft Rolled Cake
Instructions
Preparation of the moist cake
Preheat the oven to 180°C (350°F). Separate the whites from the yolks. Beat the yolks with the sugar until the mixture whitens and becomes creamy. Add vanilla extract and hot water. Gradually incorporate sifted flour. In another bowl, beat the whites with a pinch of salt until firm peaks form. Incorporate the whites into the mixture using a soup spoon.
Baking of the moist cake
Spread the batter evenly on a baking dish lined with parchment paper. Bake for 10 to 12 minutes. The cake should be slightly golden but still soft to the touch.
Rolling (key step)
Upon removing from the oven, remove the cake from the pan and place it on a clean, damp and floured cloth. Carefully remove the parchment paper. Immediately roll the cake in the cloth without filling. Let it cool rolled.
Filling and finishing
Once the cake is cooled, carefully unroll it. Spread your chosen filling evenly: jam, pastry cream, whipped cream, etc. Roll again tightly. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour before serving. Sprinkle with powdered sugar just before cutting into slices.
To Conclude
Our Tips
Chef's tips for making this recipe
Homemade Jam : strawberries, raspberries, apricots
Nutty Chocolate Spread
Chocolate Ganache (black or milk)
Pastry Cream with Vanilla or Coffee
Mascarpone Chantilly + Fresh Raspberries
Lemon Cream + Light Meringue
Frequently Asked Questions
1 question about this recipe
-
Roll the biscuit while it's hot prevents cracks.
-
Use parchment paper or a silicone baking mat for easy removal.
-
Do not overload the filling, it makes the roll cake difficult to hold.
-
Let it rest in the fridge for better hold and clean cutting.
-
