I've made these several times now. Very addicting. Definitely don't need the egg white wash. I don't know why I didn't rate this when I first tried it. When I saw it in today's daily e-mail it brought back memories of the first reviewer's comment about her admiraition for anyone getting the number of biscuits suggested by the submitter. Quite witty.

Reviewed On: Feb. 10, 2012

I've been making this for years. You start rolling from the LONG side not the short side. That way you get a longer roll of cake.

Reviewed On: Nov. 2, 2011

I've been making this for many years. The reason for a 4 star and not a 5 star is because of the directions. I line my 10 x 13" pan (I got mine at the dollar store) with wax paper. Don't worry, it won't burn. After baking, turn cake over on a towel liberally dusted with powdered sugar and then peel wax paper off, roll in a towel tightly starting on the SHORT SIDE (you get more swirls that way) and allow to cool before spreading with cream cheese frosting. Also, I add chopped walnuts to the top of the cake before baking.

Reviewed On: Oct. 28, 2011