Just curious, do you have to have a specific type of cake recipe for a jelly roll cake, or is it just the pan that you need? I was wanting to make a space shuttle cake like this one:
http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=favpics&cat=0&pos=-75282
Can I put a filling in it for something like that or will it all come running out (lemon curd)? I was wanting to cover it in fondant rather than bc though. Thanks!
Sure I would love it, thank you. Does the filling stay put then? I guess I only assume it does...?
The lemon curd filling I have used is Alice Medrich's recipe which is delicious but a bit thin for this type of cake. It's perfect for a jelly roll sliced and plated with lemon curd on the side, but for a decorated cake I would suggest Robertson's lemon curd filling. I find it in the jam and jelly section of the grocery store. I think it would be more stable.
I make Angel Rolls. There is a recipe on the side of the box mix angel food cake. You mix the cake according to directions (just add water!). Place a piece of waxed or parchment paper on a jelly roll pan; divide the prepared cake mix into two portions (one box mix makes two rolls)- spread batter onto wax paper; bake @ 350 for 12-15 min. Remove from oven and immediately invert onto towel sprinkled with powdered sugar. peel waxed paper off. Roll cake and towel together (start at the narrow end and roll lengthwise). Place seam side down and allow to cool. To fill, I like to use Rich's bettercream- whipped up kinda thick. Unroll cake carefully; spread a layer of whipped bettercream onto cake, then drizze with raspberry or strawberry jam (microwave for a few seconds to thin it); then roll cake again (this time -no towel!). they freeze well, and look so pretty when sliced. And they really are EASY!
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