Hey ladies,

I've got a question about making a Yule Log or Jelly Roll cake. I have her recipe from her first book and I also found a recipe on this site that uses the recipe off the box. I use a jelly roll pan most of the time when I make a cake. No matter what recipe I use, the cake is still pretty thick. When I picture myself rolling the cake into a log, it just seems like it wouldn't roll right, like the cake would just be too thick to do it right.

My question to you all is, does it really roll right?


Thanks!

OK, I know this is late...LOL. But I just made yet another Bouche de Noel for my hubby to take to work. This is the second one since Christmas! When you bake it in a jelly roll pan-either a 15" or a 17" pan-make sure you line it with wax paper first. Then bake it. Flip it out onto a linen towel that has been dusted with powdered sugar, removed the wax paper and then fold thed short edge of the towel over the end and roll the cake up into a spiral. Let sit until cool-which takes several hours. Or you can do it the day before and fill the next day.

When you bake it in a jelly roll pan, and roll it up,the cake compresses so it doesn't get as thick as you think it will. It really does work well..and you are hailed as such a MARVELOUS baker!

PS the secret is not letting the cake cool before your roll it. You roll it while it is hot-right out of the oven.

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Avoid biting when a simple growl will do.

Thanks very much for the reply! Now I won't hesitate to bake one.