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Pumpkin Roll I
November 23, 2010

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.

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