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Bakers - need help with jelly roll!

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Bakers - need help with jelly roll!

LoN | Oct 30, 2005 08:32 AM

I don't profess to be a good baker, so I decided I would try the Pumpkin Roll (recent post) before actually serving it. Here's the thing....I used a 10 x 15 sheet. The batter was quite thin and spread very nicely BUT VERY thinly on the sheet. So much so, that I only baked it for about 10 minutes. As it turned out, the cake was only about 1/4 inch thick, and when filled with the icing was completely lost in the cream cheese! I would like to know if I can double the recipe (eggs and all) to make a thicker cake and thus a thicker log?? By the way....I did run out and buy a "jelly roll pan", but it is only 9 x 13 and the recipe did say 10 x 15....what to do?? TIA

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