Cracking is a common issue when making jelly roll cakes. The delicate sponge can easily tear or split apart if not handled properly. Fortunately, there are several tips and tricks you can use to help prevent your jelly roll cake from cracking.
Use the Right Pan
The pan you bake your jelly roll in can make all the difference. Opt for a rimmed jelly roll pan or sheet pan with a 1-inch rim on all sides. The rim will help hold the batter in place as it bakes. Avoid using a cookie sheet, which has no edges and allows batter to spread too thin and crack.
Make sure the pan is well-greased and lined with parchment paper or a silicone baking mat. The lining will help the cake release easily once baked.
Spread the Batter Evenly
Uneven batter leads to uneven baking and cracks. Be sure to spread your jelly roll batter into the prepared pan as evenly and smoothly as possible. Spread it completely to the edges of the pan in an even 1⁄4 to 1⁄2 inch thickness.
Use an offset spatula or small icing spatula to spread the batter. Take your time working the batter to the edges and smoothing the top out.
Bake at the Right Temperature
Baking jelly roll cakes requires a delicate balance of time and temperature. Bake at too high of heat, and the outside can set before the inside cooks through, causing cracks. Too low of heat can lead to a cake that’s underdone in the middle.
Most recipes call for baking jelly rolls at 375°F. Always preheat your oven fully before baking. Watch carefully near the end of the recommended bake time and adjust temperature or time accordingly if needed.
Moist Cake Batter Helps
Dry cake batters are more prone to cracking than moist, flexible batters. Be sure your cake batter has enough moisture and binding agents.
Eggs provide moisture and structure. Consider using an extra egg yolk or two. Oil, such as canola or vegetable oil, also helps increase moisture.
Incorporate liquids gradually into dry ingredients when mixing for a smooth, cohesive batter.
Let It Cool Properly
How you cool a baked jelly roll is key for avoiding cracks. As soon as it comes out of the oven, loosen the sides with a knife or offset spatula. Then invert it onto a clean kitchen towel dusted with powdered sugar.
Remove the parchment paper and roll up the cake lengthwise in the towel. Let it cool completely this way, seam side down, for 20-30 minutes. The towel insulates the cake and prevents cracking as it cools and sets.
Roll Carefully When Filling
Once cooled, gently unroll the cake and add your filling. Re-roll it up as smoothly and carefully as possible to prevent tearing the sponge.
Brush a thin layer of filling near the edges rather than mounding it in the center. This helps distribute the filling evenly when you re-roll.
For a super clean roll, trim off the ragged edges before rolling up the final cake.
Keep It Moist
Try adding a light syrup or soak to help keep your rolled cake moist. Combine sugar and water or liquor like rum or Kahlua. Brush the mixture over the cake before filling and rolling.
You can also sprinkle the filled cake with a little syrup before serving. The moisture helps prevent drying and cracking as it sits.
Use Flexible Fillings
Soft, flexible fillings are less likely to crack a delicate jelly roll than stiffer fillings. Whipped cream, pastry cream, and cream cheese frostings work wonderfully. Avoid fillings with chunks of fruit or nuts.
If using a drier filling like ganache or buttercream, be sure it is warm and at a spreadable consistency when assembling so it doesn’t tear the cake.
Handle With Care
Once assembled, refrigerate jelly rolls to help them hold their shape. Chill for at least 2-3 hours before slicing.
Use a sharp knife and gentle sawing motion to cut slices. Don’t press down and drag the knife or the cake may crack.
Store leftover jelly roll well wrapped. The moist filling can cause the cake layers to deteriorate quickly.
Troubleshooting Cracks
Even when carefully made, jelly rolls can still sometimes crack. Here are tips for troubleshooting and minimizing cracks:
| Issue | Solution |
|---|---|
| Cracks around the edges | Batter was too thick and didn’t spread evenly to pan sides before baking. |
| Large crack across top | Oven temperature too high or batter over-baked. |
| Small cracks across surface | Batter lacked moisture or pan was not lined properly. |
| Cracks when rolling | Fillings were overly thick or cake wasn’t cooled properly before rolling. |
| Cracks when serving | Cake dried out from refrigeration. Store tightly wrapped. |
Tips for Perfect Jelly Rolls
Follow these top tips for crack-free, delicious jelly rolls:
- Use a properly greased and lined jelly roll pan.
- Spread batter evenly and completely to pan edges.
- Bake at 375°F, adjusting time or temp if needed.
- Cool completely rolled up in a powdered sugar-dusted towel.
- Fill with soft, flexible fillings like whipped cream.
- Brush sides with syrup before rolling to keep moist.
- Refrigerate 2-3 hours before slicing.
- Cut chilled rolls with gentle sawing motion.
- Store tightly wrapped to prevent drying out.
Example Jelly Roll Cake Recipe
This vanilla jelly roll cake recipe yields a soft, flexible sponge perfect for rolling. The egg yolks and oil keep it super moist and prevent cracks.
Ingredients
- 5 large eggs, separated
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.
- In a stand mixer, beat egg yolks and sugar until thick and pale yellow. Set aside.
- In another bowl, whisk together flour, baking powder and salt.
- In a third bowl, beat egg whites until stiff peaks form.
- Fold 1/3 of whites into yolk mixture to lighten. Fold in remaining whites just until combined.
- Sprinkle flour mixture over egg mixture and fold gently to combine. Mix in milk, oil and vanilla.
- Spread batter evenly in prepared pan. Bake 12-15 minutes until cake springs back when touched.
- Dust clean towel with confectioners’ sugar. Loosen cake edges and invert onto towel. Carefully remove parchment.
- Starting from a short side, roll up cake in towel. Cool completely on a rack, seam side down.
- Unroll cooled cake and spread with filling. Re-roll up carefully. Refrigerate 2 hours before slicing.
This light, fluffy vanilla sponge is perfect for all your jelly roll filling ideas. Follow the tips above for a gorgeous jelly roll cake with minimal cracking.
Conclusion
Jelly roll cakes may seem tricky, but with some care in preparation and baking, you can produce stunning creations with minimal cracking. Be sure to use the right pan, spread the batter evenly, and bake at the ideal temperature. Letting the cake cool properly before filling and handling with care are also essential. With the right techniques, you’ll have picture-perfect, crack-free jelly roll cakes every time.