I just started to make pumpkin rolls a few years ago. I found the perfect cream cheese filling recipe but I am still experimenting with the cake recipe. I think so far I like the one in the red and white Better Homes Cookbook the best. What I was wondering is this...does anyone else have any other recipes for this? Does anyone have any tips on not getting the roll to crack? I think about 1 out of every 3 I make cracks. Is there anyway to disguise a crack?? lol. Asking because I am making a few in the next few days.
You have to roll them while they are very hot and let them cool rolled. I have never had mine crack. They are one of my specialties.
Sommer, Do you roll yours up with a cloth or something and then unroll it and fill it? That is how I was told to do it and mine crack every time. I just can't get the hang of it. Beth
Sommer, you are my hero if you never had one crack. Beth...I roll mine up with a dish towel. Let it cool, fill it and roll it back. However, I still have a few crack. I noticed some of the cake recipes crack easier than others. The best luck I had was the one in the Better Homes book. I will admit though...I think I get a bit anxious and don't wait for it to completely cool. I will try patience first I guess. lol.
Can you send me someI love pumpkin roll, but no one else here does. They are too difficult for just me!
Ok.. first off.. Beth, yes I use cheese cloth. Ava.. let them cool completely.. also when you put in your filling, don't try to flatten it.. work with it curled up as much as you can! Pam.. The pumpkin spice cake recipe that Amy shared is just like a pumpkin roll without the work.. actually if you spread the cake batter in a jelly roll pan (a cookie sheet with sides), you could make it into a pumpkin roll. Just buy a can of cream cheese frosting for it and wala easy peasy!
Sommer....seriously, you can use a regular cake mix? I guess why couldn't you...hmmmm...I guess I was thinking it has to be a thinner or spongier recipe. Cool.
Oh yea... make sure it is moist, or they will crack!! I never bake mine as long as the recipe says.. usually 5 minutes shorter so it's not dry.. I also dust mine with powdered sugar before I roll it.. on both sides (sprikle up side, flip out of pan, gently peel off wax paper, sprinkle) then roll it.. it helps keep it from sticking to the towel.
as long as you don't bake it till it's dried out, yes you can use any cake.. I do chocolate rolls too.. they are a chocolate cake.
Ok...baking for idiots 101 question to the teacher: how long do you bake a regular cake mix in a jelly roll pan? I normally bake from scratch and just discovered how easy and delicious using mixes can be. When you jazz up a mix it is super easy and everyone thinks you are a genius! LOL.
I use mixes 99% of the time... they are way cheaper start checking it every 3-5 minutes when it is halfway through the baking time for a 13x9 pan
I'll say its cheaper. Making a chocolate fudge cake is expensive with all that chocolate you have to buy. With a mix you just add choclate fudge pudding mix and it tastes almost the same. That is what I have been doing. I was known for chocolate fudge cake and when I switched to mix and pudding with choc chips no one complained. lol. Thanks!
The only cakes I make from scratch is hubby's birthday cake and my birthday cake.. the kids get boxed.. they are easy.. plain chocolate..lol. Hubby gets Hawaiian Wedding cake and I get a copy cat of Cracker Barrels Coca Cola cake.
Ava, I have used this recipe for several years now. My DH LOVES it. He even gets requests for it from people at work. It is really easy to make. I have never had a problem with the cake craking or breaking. From AllRecipes.com INGREDIENTS 3 eggs 1 cup white sugar 2/3 cup solid pack pumpkin puree 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 cup chopped pecans confectioners' sugar for dusting 1 (8 ounce) package cream cheese 4 tablespoons butter 1 cup confectioners' sugar 1/2 teaspoon vanilla extract confectioners' sugar for dusting. DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. 2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. 3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. 4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
Thanks SeekTruth!!!!!! I was going to make a pumpkin roll today or tomorrow. I will try this out! Thanks again!
SeekTruth...I made the recipe you suggested and my Better Homes recipe. The one you suggested tastes much better! I actually managed not to crack either one this time. lol. So, I am ready to take them tomorrow to my mil's. (I cut off the ends for appearance...lol...so that is how I tasted it. lol)
Ok well my brother who is 21 requested I make one of these...I said ok...I will give you a pumpkin roll....I have a pumpkin outside you can roll it down the hill lol I would love to actually make one but they are too hard for me lol
I do suggest giving it a try. I thought they looked impossible. They really are easy. The only thing is if it cracks I get really frustrated. LOL.