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For a Successful Cake Roll

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The ingredients must be measured accurately. For dry ingredients use a measuring cup or spoon that is the exact capacity you wish to measure. For liquids, use a glass or clear plastic measuring cup on a level surface. Be sure your eye is level with the mark you wish to read.

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  • There's no need to sift the flour before measuring it, but stir the flour to lighten it before spooning it gently into a dry measuring cup.
  • Egg yolks should be beaten with an electric mixer on high speed until thick and a pale lemon color.
  • It is important to roll the cake when it is still warm. Start at a short side and loosely roll up the cake and towel together. The towel keeps the cake from sticking to itself as it cools. The powdered sugar sprinkled on the towel prevents the towel from sticking to the cake.
  • When the cake has cooled on a wire rack, gently unroll it. Spread cake with desired filling. Roll it up again without the towel.
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