Yule Logs - Swiss rolls

[dragnlaw]

Can one make a Swiss roll in stages?
For example - bake the cake and roll it, leave it rolled - unfilled - over night and frost the next day?
I ask as I don't think I could do it all in one day.

 

[jennyema]

I'm not expert, but I'd be afraid that you couldnt properly unroll it the next day.

A better bet might be to fill it, roll it and complete the frosting the next day

 

[dragnlaw]

Well, that is sort of what I was thinking too. Thanks jennyema.

 

[medtran49]

I think i would make the filling and frosting ahead, then make the cake. You can always let the frosting soften a bit and re whip if needed. If you don't frost right away, make sure you cover the cake up tightly with plastic wrap so it doesn't dry out/harden.

I made a buche noel several years ago. I made the decorations ahead over a couple of weeks, but did the cake in 1 day and it was very tiring. I was so ready to be done with it by the time I finished the cake.

 

[GotGarlic]

Can one make a Swiss roll in stages?
For example - bake the cake and roll it, leave it rolled - unfilled - over night and frost the next day?
I ask as I don't think I could do it all in one day.

I would bake and fill the cake the first day and frost it the next. Once it's baked and rolled, you can leave it on the counter for a few hours to let it cool while you rest. Then unroll it, add the filling and roll it back up. Wrap it well and refrigerate overnight.

Btw, I've seen a lot of recipes that advise putting a thick layer of powdered sugar on a tea towel and flipping the cake onto that, then rolling it in the towel. I did that once and it was a PITA.

I found another recipe where you spray the pan with baking spray, put parchment on the pan, spray that, and bake the cake, then roll it in the parchment. This was a lot easier. I think it also keeps the cake more moist (sugar draws out moisture), which makes it less likely to break when you reroll it after filling.

 

[Aunt Bea]

I think that we need one or two practice cakes!

I think that I would make the frosting and filling ahead of time and the cake the day of assembly.

This inexpensive mock whipped cream makes a nice filling that holds up well.

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Consider a vanilla log with a layer of raspberry jam in addition to the traditional cream filling.

Or maybe a black forest version filled with cherry pie filling.

Or …

 

[medtran49]

I did the parchment paper thing GG described. I did peel the pan parchment off after the cake cooled for a few and replaced it with a fresh sheet.

The powdered sugar would probably be a good idea as it should keep that thin layer from trying to stick and peel off, but I'd put some in a wire colander and sprinkle it lightly on the top after it had cooled some, then lay out a piece of parchment, flip the cake out, peel baked parchment, sprinkle sugar, fresh parchment, roll.

I also laid a couple dish towels on top of the parchment to simulate the filling.

 

[msmofet]

Or devils food with coffee ice cream filling.

 

[dragnlaw]

Oh my goodness! So many ideas! All sound great!

Thanks so much.

Now the truth will out.... will dragn get off her butt and actually do it?

 

[Aunt Bea]

Oh my goodness! So many ideas! All sound great!

Thanks so much.

Now the truth will out.... will dragn get off her butt and actually do it?

A sprinkle of powdered sugar might help to prevent it sticking to the chair!

A pumpkin roll filled with cream cheese frosting sounds like a great place to start!

https://www.verybestbaking.com/libbys/recipes/libby-s-pumpkin-roll/

 

[dragnlaw]

you guys are killing me here.

 

[medtran49]

Do it! I had wanted to make one for years before i did it. Had a heck of a feeling of accomplishment.

 

[dragnlaw]

Well, I have never done a sheet pan cake nor a roll. that pumpkin one sounds like a good experiment to start with.

I believe DIL has a can of pumpkin in the larder.

 

[Sir_Loin_of_Beef]

I made a Bûche de Noël when I was working for Amoretti. It wasn't hard, long or tedius, and there was plenty of free time while waiting for the cake to cool before frosting it. Check it out HERE.

 

[dragnlaw]

Sir LOB, don't think anyone said it was tedious, just need to be watchful, dexterous, and able to stand up.
That looks good, is that the one you made?

 

[Sir_Loin_of_Beef]

Sir LOB, don't think anyone said it was tedious, just need to be watchful, dexterous, and able to stand up.
That looks good, is that the one you made?

Yes, that is the one I made.

 

[dragnlaw]

Well, it looks great. Very nice.

 

[GotGarlic]

The pumpkin cake was the one I started with, too.

Here's another option. I especially like the way she uses white chocolate to make the "bark." It reminds me of birch trees that were common where I grew up in Michigan.

gingerbread yule log

A dark, deeply spiced, almost sticky gingerbread roll cake filled with slightly tangy, barely sweet cream, covered in the easiest chocolate bark, and studded with sugared cranberry gems. This feels…

smittenkitchen.com

 

[gerardj]

Heres my "you all" log, genoise , french buttercream, marzipan moss etc.

 

[gerardj]

Can one make a Swiss roll in stages?
For example - bake the cake and roll it, leave it rolled - unfilled - over night and frost the next day?
I ask as I don't think I could do it all in one day.

it depends what sponge you use, genoise is easier to roll hot, let cool, douse with rum syrup ,fill and re-roll in the parchment it was baked on, seAl the ends with buttercream and freeze, it can be finished at a later time .

Swiss roll recipes are far more tolerant ( rubbery).