Cake Roll

Ingredients;•1 cup sifted cake flour •1 1/2 teaspoons baking powder •1/4 teaspoon salt •2 eggs •3/4 cup white sugar •1/2 teaspoon vanilla extract •2 tablespoons 2% milk •1/2 cup confectioners' sugar for dusting •1 cup strawberry jam

Bake the cakeUse a jelly roll pan (usually a 15x10x1-inch pan) only. Other pans may be too deep, making it difficult to remove the cake from the pan.Be sure to grease and flour the pan (or line it with waxed paper) as directed in the recipe. That way, the cake will be easy to remove from the pan without tearing.Do not overbake. The cake is done when you lightly touch the surface with the tip of your finger and the cake springs back.

Remove cake from pan onto towel

Dust a clean, lint-free kitchen towel with powdered sugar.As soon as the cake comes out of the oven, immediately loosen the edges of the cake from the pan with a flat knife.Turn out the cake onto the prepared towel. The towel prevents the cake from sticking to itself when rolled, while the powdered sugar prevents the cake from sticking to the towel.Immediately peel waxed paper (if used) from the cake and discard.

Roll the cake

Roll to the end of the towel. Place the rolled cake in the towel on a wire rack and cool completely (about 1 hour).

Spread cake with filling

Unroll the cake, but leave the cake on the towel. Spread the filling over the top of the cake to within 1 inch of the edges.

Roll cake with filling

Reroll the cake, using the towel to lift and guide the cake into an even roll.

Chill cake rollChill the cake roll in the refrigerator as directed in your recipe. Note that some cake rolls, including those filled with whipped cream, are best served within a few hours. Others, such as those with a cream cheese filling, can be stored longer -- follow the recipe guidelines.

THANK YOU FOR WATCHING

BY: Marwin M. Basilan Grade 11 ARB