Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Two large mixing bowls
- Clean, lint-free kitchen towel
- Spatula
- Fine-mesh sieve (for dusting sugar)
- Serrated knife
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C). I line my jelly roll pan with parchment paper, ensuring it goes up the sides slightly. I lightly grease the parchment. This pan is the perfect size for a thin, flexible cake layer. In a large bowl, I combine the cake mix, eggs, oil, and water. I mix with a hand mixer until the batter is smooth and slightly thinner than typical cake batter—it should be easily pourable. I pour it into the prepared pan, spreading it evenly into all corners with a spatula. A thin, even layer is crucial.
I bake the cake for 12-15 minutes. It’s done when the top springs back lightly when touched and the edges just begin to pull away from the pan. It bakes fast! While it bakes, I lay out my clean kitchen towel on the counter and dust it generously with powdered sugar. This is my rolling canvas. The moment the cake comes out of the oven, I immediately run a knife around the edges to loosen it. Then, I carefully invert the hot cake onto the sugar-dusted towel. I peel off the parchment paper—it should come off easily if you’re quick.(See the next page below to continue…)