Christmas vanilla roll cake recipe (2024)

FAQs

Why does my roll cake crack? ›

The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques. First, not all cake recipes are meant for rolling into a cake roll.

I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling.

A cake without vanilla essence can smell pretty awful, and no one would want to taste that. Why Do We Add Vanilla Essence to Cake Batter? Flour, butter, and eggs are the fundamental ingredients in cake baking.

It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely. When you're ready to fill, unroll the cake very carefully, slowly flattening it again.

Frequently Asked Swiss Roll Cake Questions

The cake can become rubbery if the batter has been over-mixed.

Using the parchment paper to lift it from the tray, gently pre-roll the cake*. Once cooled to about room temperature (too warm and it will melt the whipped cream), spread with desired filling and roll the cake (on the long side), finishing with it seam-side down.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Maple Syrup or Honey

Its rich and sweet flavor makes a decent vanilla bean substitute and a great vanilla extract substitute.

Honey adds a bright, floral sweetness to desserts. Like maple syrup, it can also enhance the texture of baked goods. Use 1 tablespoon of honey to replace 1 teaspoon (tsp) of vanilla extract.

What does milk do in a cake? ›

One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture. In addition to adding moisture, milk can also help to create a softer crumb in breads and cakes.

For my Swiss Rolls I either use a 9″ x 13″ cookie sheet or a standard 13″ x 18″ cookie sheet. If you are using the smaller cookie sheet I recommend using the half batch of batter (the one that starts with 6 egg yolks) like we use in this blog here.

While both desserts feature a thin layer of cake and fluffy filling rolled into a log, the difference between a yule log and a Swiss roll is how the two are decorated. Swiss rolls are typically kept plain while yule logs are cut, frosted, and adorned to look like, well, logs!

Immediately roll the cake when it is hot out of the oven.

The longer you wait, the more likely it will crack. I know this seems nearly impossible, but lining the jelly roll pan with parchment paper is key and having good oven mitts to help you negotiate the hot pan is extremely helpful.

After the cake is rolled into a ball, it needs time to harden in either the fridge or freezer. Likewise, the outer coating typically needs to be heated up enough to melt, but should come off the heat to cool down a bit before it seizes up. Even with all the best intentions, sometimes cake pops can still crack.

The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin.

Most likely is that the pastry is stretched too much as it is rolled. Don't try to roll pastry dough straight from the fridge as it will be very solid. Let it soften at room temperature for about 20 minutes before rolling and roll on a lightly floured surface or between pieces of baking parchment (parchment paper).