Tuesday, November 22, 2005

Pumpkin roll

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.


  1. 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.

  2. hi 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.

  3. That looks really wonderful.

  4. Hi Mika

    Do check out http://hookedonheat.blogspot.com/2005/11/launching-from-my-rasoi-call-to-all.html

    - Meena