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jelly roll cake

post #1 of 5
4/30/09 at 11:45am
Thread Starter 
I make the jelly roll cake last week. when come out from the oven it is very soft and little moist on top, I make the filling with coffee cream and put into refrigerator next day I taste the cake it get chewy and tough? Can someone help me solve the problem?:look:

cake:
10egg
3c sugar
1/4 c vegetable oil
2 tsp vanilla extract
3 cup cake flour
1 tsp salt
2 tsp baking powder

coffee cream
2 tbsp instant coffee with 1 tsp hot water
2 c heavy cream
1 1/2 c powder sugar

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post #2 of 5
4/30/09 at 1:37pm

jelly roll.

post recipe for the roll also the cream filling.... qahtan


this is genoese with coffee butter cream
Edited by qahtan - 2/28/10 at 10:20am
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post #3 of 5
5/1/09 at 7:43am

Jelly roll.

I think you are trying to get too much into it, this recipe turns out just fine.

6 eggs
1/2 cup butter
1 cup sugar
1 cup flour

filling. butter
icing sugar
very very strong coffee

qahtan
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post #4 of 5
2/28/10 at 9:28am
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post #5 of 5
3/1/10 at 12:45am
For me there are too many eggs, which tend to make cakes rubbery, contrary to what you might imagine.  What they do in the batter is very different than what they do when cooked.  Just think of hard boiled eggs.  . 

But maybe also you have to look at the method.  If you just mixed all the ingredients together, it will be hard, rubbery, not pleasant.  .  Also with that many eggs, why the baking powder?  Aren't you beating the eggs with the sugar?  And the oil?  that seems like a lot of oil.  I don't really like the feel of cakes with oil, the oil just ends up coating the tongue.  Anyway, post the method. 
The filling sounds fine (whipped cream with coffee)
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