The cake roll looks simple, but it is not easy to make it perfect. Soft cake slices are easy to wrinkle and crack when rolled up.

The following are the ways to successfully roll up the cake rolls:

1. Wet foaming

When making cake rolls, you must stop until it is wet foaming. If it is dry foaming, the cake will swell too much, which will easily crack when rolling the cake.

2. Baking time

If the cake roll is baked for too long, the outer crust of the cake will become hard, and it is likely to crack when the cake is rolled, so we can shorten the baking time as much as possible.

3. Roll up while the temperature is warm

Unlike demoulding when the cake is cooled, it is recommended to roll the cake slightly, with a little residual temperature, tear off the oiled paper, roll it while the temperature is warm, and it is better to set it. Pull the oiled paper under the cake slice to roll it (don't roll it directly by hand), and then press it with a rolling pin.

4. pat water on the skin

when rolling a cake, pat a little water on the skin, which can soften the skin, and then roll it, because the cake is hot and the water bounced on it quickly evaporates. But don't play too much, or the surface will stick to your hands if it is too wet.

5, lightly scratch to prevent breaking

Before rolling, you can gently scratch a few knives on the inner layer of the cake with a knife, so as to prevent it from breaking, but don't scratch it.

6. Refrigeration shaping, cutting and knife method

After the cake is rolled, don't cut it immediately. You can wrap it in oil paper and refrigerate it for about 3 minutes. After the cake is shaped, open the oil paper and cut the cake, so that the cake will not spread out when cutting, and it will present a perfect and smooth section. ?