Roll cakes are so versatile. You can turn just about any Sponge type cake recipe into a roll cake. Add different extracts to change the flavor, and there are unlimited fillings and toppings that you can use to create your own personal take on the Roll Cake.
Here are the steps to take, along with photos, to do just that.
First, you need to pour the cake batter into a parchment paper lined sheet pan. For the recipes I’m listing on this site, the size of sheet pan needed is 10″ x 13″, also called a 1/4 sheet pan. This pan should be lined with parchment paper, with the top of the parchments lightly buttered. This will make it easier to remove from the bottom of the cake smoothly.
A couple of hints – one, spread the batter as evenly as possible, and two, be careful not to over-bake the cake.
While your cake is cooling, sift powdered sugar over a cotton dish towel. A thin coating about the same dimensions as the cake.
Once the cake has cooled for 15 minutes, flip it onto the powdered sugar coated cotton kitchen towel. Then, gently peel off the parchment paper.
After you have removed the parchment paper, dust the top of the cake with a thin coating of powder sugar. The powdered sugar keeps the cake from sticking to the towel.
Now, flip the top edge of the towel over the top portion of the cake.
Gently take the edge of the cake that has been covered with the towel and tightly roll the cake. The towel will keep the rolled cake from sticking, and will allow it to retain the “jellyroll” shape once cooled.
Once you have the cake rolled, place it on a rack to cool completely. Once cooled, you may unroll and fill.