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I have not made a roll cake since culinary school, and I really need more practice with them! Every roll cake I have ever made had some sort of crack in it, and this one was no exception. I am not sure why it cracks, I roll it warm right out of the oven, just like every recipe states but, inevitably it happens! So, when Sally’s monthly baking challenge came out this month I decided I would use it as an opportunity to work on two culinary issues that I struggle with constantly. One, fixing the cracking problem and two, practicing making buttercream roses to hide the crack!

I decided to divide this project into different phases and spread out the work over a couple days. I wanted the cake to be ready early on Mother’s Day, so working backwards meant that Friday was buttercream rose day. I used Sally’s Vanilla buttercream recipe from last months challenge because I knew it would pipe easily and tastes amazing!

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This was the consistency I was going for, thick enough to hold shape but still able to flow through the #104 tip

I used clear vanilla to keep some frosting white and colored other portions red, pink and green for some leaves. I did try to stripe some white icing for two toned roses but had technical difficulties with that piping bag (meaning it blew up all over me!)

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I stored the green icing in the fridge for later and set about piping roses. I watched a few youtube videos to refresh my memory but ultimately I had to dive in and just start trying. My goal was to pipe as many as I had icing for knowing full well that only a few would be useable! It might take 100 bad ones to get 3 or 4, such is my skill in this area!

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I tried to get a variety of sizes and I really had no idea how many I would need to cover the cake. So they all went into the fridge to firm up and I would have to see what I would have to work with after the cake was baked.

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Saturday was sponge cake time! My goal was to mix, bake and roll the cake which would then sit in the fridge until the following morning. I set about mixing the batter as per Sally’s instructions.

I sifted the dry ingredients together and set the them aside. The important part in making a sponge cake is to separate the eggs and beat the egg whites into stiff peaks, this will provide much of the leavening agent to the cake.

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The rest of the ingredients make up the base of the batter. The egg yolks, butter, additional sugar, vanilla and buttermilk are combined, then the beaten egg whites are folded in carefully. The dry ingredients are then folded into the final mixture. The batter is put into a 10 X 15 jelly roll pan that has been greased and lined with parchment paper. Bake the cake at 350°F for about 15 minutes. The critical part is next! Use a cup or so of powdered sugar and dust a clean, thin tea towel.

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When the cake is done it is immediately inverted onto the sugared towel.

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Peel off the parchment and roll the towel and cake into a tight spiral.

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The cake needs to cool in this form so that you can fill it later and re roll it. If you allow the cake to cool first, then attempt to roll it, you will have beautiful cake crumbs- I guess you could make cake pops!

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The cake went into the fridge to sit overnight

Since we had a long drive planned on Sunday morning, I also wanted to prepare the filling on Saturday.  Sally’s recipe calls for a strawberry cream cheese filling but my mother-in-law and daughter do not eat any cheese! So I opted for Sally’s Strawberry Buttercream instead. I am so glad I did! This was the star flavor of the cake. If you like strawberry this is your new go to recipe! Unlike most strawberry flavored icings it does not have jello or pudding mixes for flavor. Sally uses freeze dried strawberries and grinds them into a powder to flavor her buttercream-yum! I found some at Trader Joes but I am told there are other outlets that carry dried strawberries.

With the strawberry filling made and sitting next to the cake and roses in the fridge, all I had to do Sunday morning was fill and decorate the cake.

The cake and icing need a couple hours to come to room temperature. I unrolled the cake, and spread on the filling.

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Rolled it back up and put it seem side down on my serving tray. Everything was looking pretty good, until…

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The big crack! Every time, at least my record remains intact!

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So I pulled out my roses and started covering the cake. I had to use some warm water on the bottom of the flowers to get them to stick to the powdered sugar cake and then I used the green icing and a leaf tip to fill in the holes.

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IMG_1613It wasn’t perfect, but it was delicious! My husband who dislikes frosting in general loved the strawberry filling. I was not sure the roses would make it the hour and half drive in the car to my in laws home, but to my delight not one fell off!

This was a tough challenge for me but I am glad I gave it a go and look forward to Sally’s next task in June.

6 thoughts on “Sally’s Baking Addiction, May Challenge: The Roll Cake!

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