I had pretty high expectations with this one. My first cake of the year was the Butterscotch Cream Roll-up which made me comfortable with the idea of a roll cake, because that one wasn’t too hard. My second cake (not from Vintage Cakes cookbook) was an extremely successful and delicious German Chocolate Cake, which I made for my Grandpa’s birthday. This roll cake turned out equally delicious (in a different way), but was more difficult than I expected and didn’t quite get the “pretty” factor like I always hope for. All the same it was one of those cakes that didn’t allow for any leftovers because everyone wanted it and enjoyed it. 🙂
It is also gluten-free, for those of you who have an allergy or sensitivity to gluten, or are currently observing the Passover dietary restrictions. There is another flourless cake in this book that I’ll be making towards the end of May (at least that’s the plan).
The ganache topping I made ahead (pictured above, top left) because you have to let it sit for 2-3 hours before it gets to a spreading consistency. I didn’t document it because I’ve made it a couple times before.
The book says to grease it with “Baking Spray” which contains flour, and I never have that stuff on hand so I just used butter. That kept it gluten-free but I think the flour in the spray helps prevent the cake from sticking to the parchment too much, which is what gave me so much headache in the rolling process. Next time I would use the baking spray, but if making gluten-free I would use plain vegetable spray instead and see if that makes a difference.
I got that serving tray at a Goodwill in Seattle when I lived up there. It has come in handy so many times! I wouldn’t have been able to predict how useful a rectangle tray would be, though it made transporting the cake a bit more complicated as I had to use the toothpick and cling wrap (which never seems to cling) method.
For those of you who have been wondering what I do with all these cakes I make….