Easy Does It: Cake Roll

• Photo/Art by

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/150.jpg

  Cut a piece of cardboard into a 4x10-inch rectangle, then cover with aluminum foil or plastic wrap. Place frosted cake on cardboard; freeze until firm. Line a shoe box with foil or plastic wrap; place cake in box and cover, making sure lid does not touch cake. Place shoebox in a large plastic bag. Remove excess air from bag and seal tightly. Freeze up to 1 month.

  

• Photo/Art by Howard L. Puckett

  http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/154.jpg
  

I once worked in a test kitchen. The minute the kids were back in school, the telephones started ringing — everyone wanted recipes that could be frozen for a special day ahead. A cake roll is elegant and whimsical, yet it couldn’t be easier to make.

There’s only one thin layer, so the cake doesn’t take long to bake, and you can pop it in the freezer, frosting and all. If time really isn’t on your side and if frosting is a hurdle, fill the cake roll with whipped cream and dust with cocoa or powdered sugar.

Either way, the cake can be prepared up to a month in advance. Transfer the cake from freezer to refrigerator 12 hours before serving, then just plate it, add a garnish, and accept the accolades.