Roulade help

[GoldenSyrupLion]

Can I make a fatless sponge roulade on Christmas Eve, roll it up with parchment, then unroll, fill and roll up again on Christmas day? Or will it break up?

Can’t you just leave it in it’s baking tin, flat, and turn it out to fill and roll the next day? As long as the sponge doesn’t dry out it should be fine. I make a roulade with eggs, sugar, and dark chocolate, and although it is quite delicate it survives until the next day to be filled with bits of orange and whipped cream.

That might be a better idea then. Thanks.

I thought the point was that you roll them up while they are still warm from the oven, otherwise they might break while rolling? However I've never dared try making one - bake gluten free so it is more crumbly and vulnerable! Good luck, hope it works out.

Hmmm conflicting advice.

@pythonesque most recipes are flourless so perfect for gluten free. Just chocolate, sugar & eggwhite.

And yeah, OP, just don't roll it until you fill it!

The one I make is gluten free. It has cocoa in instead of flower. Delia recipe, and is delicious. Definitely roll it up in greaseproof paper though.

I'd roll it while still warm (say, 10 mins after coming out of the oven and cooling on a rack in the pan) and leave to cool completely rolled up. Then fill the next day. That way it won't crack as it would if you let it cool flat and then try and roll from cold.

You have to roll it when it is warm otherwise it definitely will break up! What you are proposing is a good idea and will stop the sponge drying out as well.

I've made a fair few and I always roll it in a clean tea towel as soon as it's cool enough to handle but not cold. Leave it to go cold completely, then leave in the fridge overnight.
Should be easy to handle,fill and roll up again the next day. Good luck!

That's sorted then! Will roll in clean tea towel. Like that idea to absorb any residual steam. Won't put in fridge though as I find that makes cake go stale. It's a chocolate roulade and will fill Christmas morning with cream and boozy cherries. Thanks all.

I did this last week as a yule log for saturday.

Made sponge Friday. Cooled for a few minutes.

Tipped sponge out onto clean t towel with greaseproof paper on top and a sprinkle of caster sugar.

Rolled up and left to cool on side.

Saturday morning, unrolled and stuffed with whipped cream. Re rolled and made a chocolate ganache to put over top.

It's not looking good. Roulade quite a weird texture, almost meringue-like and cracked quite badly on rolling up. No idea if it will withstand filling and rerolling, or even if it will dissolve. Ah well, shops shut now so que sera sera.