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Dec 25, 2012 01:48 PM

Urgent Q for Bakers - Jelly Roll

I'm making a Yule Log that is a little different. Calls for a merangue jelly roll with passion fruit marsacapone filling - sounded quite light and fresh so thought I'd give it a try.

I am wondering about storing it....

I'm not serving it until tomorrow night and the jelly roll is just about to come out of the oven so I started thinking that maybe I'm better off to leave it in the pan and put filling in tomorrow? But as I write this I'm thinking if I wait until tomorrow it might be harder to roll up?

I just dont want it get soggy overnight and I dont have room in the fridge for it although I have a cold spot in the cellar.

Folks help me please, and Merry Christmas everyone!!!

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  1. Flip the cake on to a flour sack type towel that has been dusted with confectioners sugar, roll it up, and let it cool. Unroll it to fill tomorrow.

    1. as far as i understand - for the cake type of roll - one has to roll it asap in linen towel while warm otherwise you're going to be making a layer cake (ie lots of cracks and splits and you're going to be stacking it up)

      on that note - i suppose you could make a rustic layer log (plank yule?)

      1 Reply
      1. re: Georgia Strait

        thanks Becca and Georgia.

        I decided things were coming along well and it supposedly can be done 1 day in advance so I took the plunge and assembled it.

        It seems to have turned out nicely but I'll know for certain tomorrow evening when I serve it :)