I have just checked off one of the sweet things on my “bucket baking-list”. You know that list…it’s made of Pinterest pins, and recipes from magazines. The photos are enticing, but the techniques are always just a bit over my comfort level. Being the eternal optimist, I hold onto these recipes thinking that someday soon, I will create one and serve it to my family and friends, much to their delight.
So, back to the pumpkin roll…Rolled cakes have a special place in my heart, I mean really how could they not? Cake, cream filling, cake, cream filling, and cake in one bite! Rolled cakes, also called roulade, always looked to hard to make. I imagined that the cake would crack when rolled and look more like a 2×4 than a roll.
Then I came upon this recipe, and it seemed so do-able. I followed the directions, and it turned out really well on the first try. The only part that I changed was swapping out the parchment with a clean sheet when I re-rolled the cake with the filling inside.
The filling is a cream cheese/butter-cream. I think you could use whipped cream if you were going to serve it all in one sitting.
It all worked so well. I am quite proud of it.
Tip:Use a serrated knife to cut, wiping it after each cut.
Bring this to a holiday pot luck, and you’ll be a baking star.