Foam cakes, such as this Mojito Roulade or Jelly Roll Cake, lend themselves well to flavored soaking syrups. It's because they do not fall apart when moistened; they have little fat, except that coming from egg yolks, and little flour. Instead, their structures come from incredibly strong baked egg protein meshworks instead of "interwoven" gluten strands found in buttercakes, which helps keep the cake from falling apart or crumbling, even when moistened.  
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