Chef Stella Parks’ Foil Tip for Easier Rolled Cakes

Rolling a cake can seem like a daunting task, even for the most experienced bakers, because of the tendency it sometimes has to crack. Chef Stella Parks, also known as BraveTart, has a revolutionary trick to make rolling the cake easier: line the cake pan with foil. This simple trick helps retain moisture, ensuring your cake stays soft and pliable, making it easier to roll without cracking or falling apart.

To use this simple trick, after baking your cake in a jelly pan, carefully remove it from the oven and immediately cover it with foil while it is still warm. Be sure to seal the edges well to create a steamy environment that will keep the cake moist while it cools. Let the cake cool while still covered with foil. The extra moisture in the cake as it cools will work wonders, allowing it to become more flexible and less likely to crack when rolled. However, it’s still important to be careful about how long you let the cake cool, even with the foil coating.

Read more: 30 Types of Cakes, Explained

Master the foil rolling trick

cake being removed from the oven – Gilaxia/Getty Images

But how long should you cover the cake in foil and how long should it cool before trying to fill and roll it? Chef Parks recommends covering the cake with foil until it is slightly warmer than room temperature, about 30 to 45 minutes after removing it from the oven. This allows enough time for the steam to penetrate the cake and lock in moisture. However, it is crucial that the cake does not cool completely to avoid breaking when rolling.

Once the cake has cooled sufficiently, carefully remove the foil and spread the desired topping evenly over the surface. Whether you fill your cake with whipped cream, frosting, or jam, be sure to leave a small border around the edges to prevent the filling from oozing out when rolled. Then, with a gentle but firm hand, carefully roll the cake from end to end, using the parchment paper underneath to help lift and guide the cake as you roll it. Once the cake is rolled, now it’s time to let it really set, not only at room temperature, but by chilling it in the refrigerator for about 30 minutes.

With Chef Stella’s guidance and a little patience, you’ll be rolling soft, fluffy cakes like a pro in no time. So unleash your inner baker and bake a deliciously rolled cake that’s sure to impress with its perfectly whole exterior.

Read the original article on the tasting table.

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