Hi, guys. Looking for a good, easy-to-work-with recipe for a vanilla/white sponge for a Buche de Noel. I normally make chocolate sponge, but this year a friend has requested white cake. I’m nervous about finding a good recipe that will roll easily. Any suggestions/experience will be appreciated!

Biscuit roulade from the Cake Bible.  It bakes up into a pretty thin, very flexible layer.  It has an extra yolk to keep it flexible enough to roll.  Be sure to cool it in the rolled position.

ooh, I was just looking for tips on this very thing! Do you roll up the cake when still warm using wax paper as a layer, then unroll it to frost and re-roll?

cheers, Helen

Full directions are in the Cake Bible, but I think it’s rolled with a towel to cool, then unrolled, filled, and re-rolled.

I used the Biscuit Roulade recipe from TCB. It was awesome! I love how flexible and forgiving the cake was. I even rolled it up on the long side, changed my mind, and re-rolled it on the short side, and it was perfectly fine. It’s doesn’t make a very large log, but it was fine.

And yes, I rolled it with a towel, then let it cool, then unrolled, filled and rolled back up.

hiya, I used it this week as well, pretty fool-proof, and very well received.