Wednesday, November 2, 2011

Lesson #36: Pumpkin Roll Cake

Have you ever walked by the roll cakes in the grocery store and wondered if you could make one? I have, so I decided to try! This post documents my first attempt. The cake wasn't as pretty as it could be, but it tasted FANTASTIC! Taste trumps presentation (for me at least) any day. Here's what I learned so far:

1) Making the cake was easy. The cake is very light in texture (it contains no butter!) because of whipped eggs whites which are folded into the batter.

2) When you flip the cake after you bake it, place a kitchen towel on a sheet pan, lay the towel & pan on top of the cake, and then flip it. You sprinkle powdered sugar on the hot cake before you flip, so I tried to flip it without an extra pan and powdered sugar went everywhere!

3) Be patient! The cake has to cool completely before you try to unroll the cake (you first roll the cake while it's warm). If you don't wait until the cake is cool, it will crack. That's what happened to me :(

Even though the cake was messy looking, this was an AWESOME cake! The cake was light, fluffy, and delightfully pumpkin-y. The cream filling is slightly sweet, has a hint of rum flavor, and contains toffee pieces which provide a bit of crunch.

LESSON LEARNED: Rolled cakes are a little tricky!

Recipe for Pumpkin Roll Cake

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