This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than greasing it. Once it's cool enough to be handled, flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist, moist, moist. I've made it several times and prefer wax paper (with all cakes, actually) to greasing the pans.
I have been making this for over 25 years. I give it to our customers for our company instead of alchol. I was offered $300.00 for the recipe. But it was a friends family recipe I promised NOT to give out. This is easy and awsome. Everyone will be in aw over it. Simple recipe but so you know roll needs to cool at LEAST two hours in the fridge to firm up. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh. I ship to my brother in New Jersey from California EVERY YEAR!
Delicious but my cake fell apart when i rolled it up. Any ideas what i'm doing wrong?
This is the easiest pumpkin roll recipe I've ever made. It's delicious as well. Two hints to help it turn out every time: 1) Spray the pan with cooking oil spray, then line with parchment paper to make the cake turn out flawlessly, and 2) Be sure to sprinkle powdered sugar all over the cotton towel before rolling the cake the first time. Thanks for a keeper, Jackie!
If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table. I did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. Yum!
I was a little afraid to try this recipe because of the whole rolling up a cake thing. However it turned out very very nice and not too hard at all. Thank you!
FANTASTIC! Great recipe! Absolute favorite all the way around. First dessert that was gone. Suggestion: Use the Allspice cream cheese frosting recipe from allrecipes.com. Makes it that much better!
Happy Fall!!
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I made this using a 17 1/4 x 11 1/2 jelly roll pan. The roll was a little smaller and longer. Very moist and very tasty.
I made this tonight and it turned out great. The sponge cake part needs some flavoring; added 1/4 tsp of ground allspice and a 1/4 tsp of salt. Otherwise, no other changes were made to the ingredients. The cake needs to be baked in a 15"x10" jelly roll pan so that it can be rolled thinly and with minimal cracking. Used cooking spray to coat the pan then added parchment paper and coated it with shortening and flour. Baked it for 15 min. until the toothpick came out clean. Use a lot of confectioners sugar! Sprinkle the towel liberally with the sugar before inverting the cake onto the towel and sprinkle the cake, too before rolling it. Roll the towel into the cake and let it sit on a wire rack for 30 min. When it's time to add the cream cheese mixture, it won't melt since it'll be cool enough. Wrap the roll in foil when you're done rolling it again and place it in the refrigerator for a few hours so that it can set up. Delicious! Thanks.
I don't know. I did not find this easy to make at all. Except for mixing and baking; rolling was a disaster. Actually I thought it was going to be ok...rolled in the towel added confectioners' sugar on the towel per suggestions and a friend who made one. Seemed to roll fine. Let cool completely after rolling. Spread filling on it and then attempted to roll. Totally cracked. So bummed. Haven't tasted yet but I am sure it tastes good the filling was yum and how could you go wrong with a cup of sugar. Presentation terrible.:( Not sure if I will attempt again; lot of work for a big disappointment but maybe its just me and these are my 2 cents. Thanks anyways.
