Pumpkin Roll Tips
How can you keep your pumpkin roll from cracking?
Cracks are the bane of all cake rolls, but they aren’t inevitable! Just like all cake recipes, there are tips and tricks you can utilize to make the perfect cake. The most important thing you can do to prevent cracks is to roll the sponge cake while it’s still hot out of the oven. The heat and moisture still in the cake will help keep the sponge intact. Another cause of cracks is if your cake is overbaked. Timing is key—since the cake layer is so thin, you have to remove it from the oven just as it’s done. Learn more about how to make a cake roll
How can you make this pumpkin roll recipe your own?
Jazz up your pumpkin roll by swirling some of your favorite jams or preserves into the filling for a decorative and extra flavorful effect. We suggest apricot preserves, blackberry jam, apple butter, even a bit of maple syrup to go with the autumnal flavor. Sprinkle the top of the roll with some toasted pecans, almonds, or mini chocolate chips.
How should you store your pumpkin roll?
Like many cakes, leftover pumpkin roll can be stored for a number of days without sacrificing any quality. If wrapped well and refrigerated, this cake can be stored up to 4, maybe 5 days. You can also make this pumpkin roll recipe ahead of time and freeze it. First, wrap the assembled cake in plastic wrap or parchment paper, and then in foil. You can then freeze it up to 3 months. To use, let the cake roll thaw, unwrapped, in the refrigerator. Learn more about how to store cakes
Can you make your pumpkin roll ahead of time?
A lot of cake rolls
have a delicate filling of whipped cream or mousse. Cake rolls with these types of fillings can only be made up to 24 hours ahead of time because after that, the filling starts to collapse and makes the cake soggy. But this pumpkin roll recipe has a cream cheese filling, so you can make it days ahead of time without having to worry about it falling apart. However, if you get stuck and didn’t get to make your cake ahead of time, be sure to budget in at least 30 minutes for the cake to cool and "harden" into the roll shape.—James Schend, Taste of Home Deputy Culinary Editor
and Mark Neufang, Taste of Home Culinary Assistant
1 piece: 287 calories, 12g fat (7g saturated fat), 85mg cholesterol, 268mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 4g protein.