This weekend, I tried my hand at one of my favorite rolled cakes, the pumpkin roll. I used the recipe I mentioned in a previous post for Pumpkin Roll with Cream Cheese Filling with two minor changes. First, I added vanilla extract to the cake batter. Second, I used toasted pecans instead of walnuts. Oh, I also doubled the recipe, because I just didn't buy that "serves 10-12" nonsense. I used a half-sheet pan instead of two small jelly roll pans.
|The initial roll.|
|One giant pumpkin roll.|
|The pretty half that fit on a platter.|
Moral of the story: Roulades are fun and not that difficult. Even if you get some cracking (I did), they come together and look really impressive. They're the swirly way to...
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