Pecan pumpkin roll cake recipe (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

I have done some research and I was not able to find a clear answer for you. So, don't stress about it. This cake is moist, and it will get sticky. I believe the pumpkin puree is what gives the stickiness to this cake, and the alternative to a moist sticky cake is a dry, flaky cake that will not roll properly.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

What is a jelly roll pan, you ask? Compared to half-sheet pans, which are 18x13", jelly roll pans are smaller, usually about 15x10". Jelly roll pans have 1"-high sides, sufficient for containing the batter as it rises in the oven. Use your jelly roll pan to make a bûche de Noël.

Bake the cake for about 13-15 minutes, or until the top of the cake springs back when lightly touching the center. While the cake is baking, prepare a sheet of parchment paper by sprinkling powdered sugar over it. You can also use tinfoil if you do not have parchment paper.

The short and easy answer: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all "egg-rich pies" must be kept refrigerated after baking and cooling. Pumpkin pie falls into this category, along with custard, pecan, and meringue pies.

Why does my Swiss roll crack when I unroll it? ›

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.

Sourdough bread is usually scored using a lame, a tool that safely holds a sharp razor blade at the end. If you don't have a lame, use a sharp paring knife. You can dust your loaf with flour to make your designs stand out even more. As the loaf bakes and expands, it will take on the shape of a pumpkin.

A jelly roll pan's unique dimensions are perfect for giving your sponge or sheet cakes the structural integrity they need in order to stay together after filling and rolling. With a jelly roll pan on hand, you can make its namesake treat without worrying about cracking, crumbling, or burning.