Pumpkin Cake Roll (Video)

WHY DOES MY CAKE CRACK WHEN I UNROLL IT FROM THE TOWEL? THEN IT REALLY CRACKS WHEN I ROLL IT BACK AFTER SPREDING THE FILLING ON IT.

I don't think that using a towell is the best idea. The towell may actually be absorbing too much moisture thereby causing your cake to crack. Instead, I would probably use parchment or wax paper to roll up the cake. Additionally I question the towell because I would worry that lint or whatever would stick to the cake - yuck! Hope this helps?

Hi, I tried to do this the other night only to have the same problems--I used a clean towel, dusted with some flour. I waited about 40 minutes for it to cool before unrolling it only to have it crack. The towel was thin and not soaked through with moisture, the cake still felt moist to me. Is there something besides moisture (or lack-thereof) that would be responsbile for our rolls cracking up? Thanks!

Try dusting the towel with confectioners sugar before inverting the cake. Then roll up the cake and allow to cool. Using the confectioners sugar helps keep the cake from sticking to the towel causing cracks. I've never had problems with lint on my cakes either.

ive been making these for a few years, and they always crack, no matter what i sprinkle on the towel. i actually use a flour sack, to prevent lint.. this year, i will be trying wax/parchment paper, and hopefully my cake wont crack!! i love how she rolls it so neatly, anytime i roll it with the frosting, i make a mess!

I have also been making these for many years. Sometimes they crack, and sometimes they don't. I don't let it bother me anymore. Just keep rolling. I use a metal spatula to slip under the cake to loosen it. If yours cracks, just sprnkle the sugar and nuts from the towel on it...Beautiful, looks like an old log!

I think there are a couple of things to watch for with making a roll. One, if you over bake the cake it will not roll up very well and will crack. It is more brittle if it's baked too long. Also, you need to roll it up while it is still warm and pliable. I always use a towel similar to the one you see on the video, dusted with a generous amount of powdered sugar. I also dust the top of the cake before I roll it up. But even if it cracks, just spread the filling and reroll. It won't be that noticeable when you cut it and serve. Dust again with powdered sugar or even add a dollop of ice cream or whipped cream. It still tastes great!

I use a linen tea towel dusted with powdered sugar. It is thin and never a problem with lint. Mine almost always cracks but once filled, rerolled and sprinkled with more sugar it is not noticeable. Try using a couple of boxwood sprigs and some cranberries to decorate the top for the holidays!

I have been making these for about 10 years. They are rather simple, and very requested! If you are questioning the lint factor... use one of those sticky lint rolls on the towel before you sprinkle it generosly with powdered sugar. Make sure you do not over bake the cake... and roll it as soon as possible from the oven. I do not let it cool longer than 20 minutes. Every once in a while one does crack, but like mentioned before... it doesn't matter once it's cut! I roll mine the long direction instead of the short direction... A little smaller and easier to handle when cut. My husband has the recipe in his tool box because so many people ask for it at work, he just photo copies it for them now. I use nuts inside the batter sometimes, but mainly I don't add them because of allergies. Enjoy!

hi one thing that i do so that mine doesnt crack is i dont wait til its cool.i put the filling while its still a lil warm.

Pretty much the same suggestions above. Using an old flour sack is a good idea. I also found several years ago not to use a terry towel. Use a cotton towel such as a bistro towel, and it does help.