This is a delicious and relatively low-fat pumpkin roll baked for a friend. The recipe is from cooking light and can also be found here. There is no need to beat egg whites separately, a big plus IMO. The cream cheese filling and spices in the cake remind me of carrot cake. The pecans on top give a great crunch.
Mika, how come no recipe for this? I'm always in awe of people who can make cake rolls like this... I've never tried but I'm PRETTY sure if I tried rolling up a sheet cake, it would break up completely! :) I've watched various chefs do it on cookery shows and I doubt my capability on that score.
ReplyDeletehi shammi, there is a link to the recipe. I have tried to make rolls out of normal cake recipes (and even box mix) but they never work. But using a recipe specific for a roll works well. I think the secret is cooling the cake rolled in a towel. Not only keeps it moist but also pliable. There is still a rift on top if you noticed 'coz I left it rolled too long without filling it.
ReplyDeleteThat looks really wonderful.
ReplyDelete