Cake rolls

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What is everyone's secret to rolling up cakes as in a pumpkin roll or red velvet cake roll? I've tried rolling up two rolls now and both split while rolling! Do I need to let them set out of the oven for a set amount of time before I try rolling one up with my towel? Argh! I'm frustrated!
 
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Have you tried using tha parchment paper to help you roll the cake? You use the same way you wold a sushi mat.
 
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I was looking for an answer to this as well as I'd like to attempt another roll cake for Christmas this year. Last year I created a practice roll – under the supervision of my mum - that went pretty well, and then I was given full responsibility to make the cake myself in time for the party. It ended up cracking and falling to pieces so I slopped tonnes of chocolate on top to try and neaten it up. Oh well, nobody complained about the taste :p.

The recipe I followed seemed to suggest using parchment and rolling it up while it was still warm. Then letting it cool, before unrolling and adding the filling. It might have been a problem with the mixture I used as well.
 
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I would say to roll it when it is still warm also. Warm cake does not split nearly as easy as cool cake. I have never tried to make a cake roll before, but I do know that it is more workable when it is still steamy.
 
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When I have to roll any kind of a cake, I always roll it when it's still warm and I use either parchment paper or wax paper. Either will work just fine. Remember though, it is quite hard to do and can be a bit frustrating at times but don't give up. You will eventually get it to come out perfectly!!

Hope this helps,
Danyel :)
 

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