Why Won't Cakes Roll Up Properly? It's These Three Points That Matter and How to Make Them Soft and Easy to Roll

Many friends always encounter cracking when making rolled cakes on their own. As long as you pay attention to the following points, you can also make perfect rolled cakes at home. It's also a great idea to make them as packed lunches for colleagues, which everyone loves.

The main reason for rolled cakes not rising is:

1Overly whipped egg whites, dry and hard egg whites, resulting in a lack of elasticity after baking, so they will crack and break when folded.

2Incorrect recipe, too thick cake body. The amount of rolled cake should be adjusted according to the size of the baking pan, otherwise, with the same amount, but different baking pan sizes, it will cause differences in cake thickness, which can lead to uneven baking or over-baking.

3The cake body is not properly baked through, causing the cake body to be too wet. You will also have problems with it not rising; when the baked rolled cake is tapped, it will make a 'pop' sound. After baking, be sure to take it out of the baking pan to prevent it from becoming dry and hard due to residual heat.

Rolling method:

Before starting to roll, cut several lines in the part that rises first. Because the angle of the front part that rises is smaller, it's easy to cause cracking if you don't cut lines.

Today I recommend a very refreshing yogurt dense UDB, without a drop of oil, it's also less burdensome to eat.

Yogurt Rolled Cake (28x28 pan quantity)

Ingredients: 4 eggs, 95-100g yogurt, 55g low-gluten flour, 10g cornstarch, 70g sugar

Filling: 180g light cream, 20g sugar

Instructions: 1Mix and beat egg yolks and thick yogurt.

2-3Sift in low-gluten flour and cornstarch until no dry powder remains.

4Whip egg whites to a wet meringue stage three times, then gently fold in.

5Gently fold the egg yolk mixture into the egg white mixture.

6Pour from a height into the mold to release air bubbles.

7Bake at 180°C for 19 minutes.

8Whip 180°C light cream with 20g sugar and refrigerate for at least one hour before slicing.

The consistency of the yogurt is different, so the amount can be adjusted accordingly according to the concentration. I used homemade yogurt.

• Why do rolled cakes crack?•

• Not fully baked, extend baking time accordingly; also, turning over the cake body immediately after baking will cause heat to accumulate on the surface and become sticky and prone to sticking to the paper.

• Why is it uneven, wrinkled, and full of bubbles?•Bubbles, unevenness, and wrinkles on the surface of the rolled cake are mainly caused by improper whipping of the egg whites, incorrect mixing techniques that cause the batter to collapse, and instability.

Egg batter is not smooth before entering the oven, not laying down paper, or having creases, will affect the flatness and appearance of the cake body.

Make sure to lay down paper when using a non-stick baking pan. After baking, immediately pull up the paper and drag it to the cooling rack, let it cool to a slight temperature before turning over, and then pull off the paper after it's slightly warm, if you don't use it immediately, you must cover it with the paper to prevent it from drying out. If you want to add light cream filling, it's best to let it cool completely, otherwise the light cream will easily melt.

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