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!!!
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?)