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.

I've been baking Pumpkin Rolls for many years and made as many as 10 in one day. I learned the hard way why you don't use a terry towel! If you must use terry, then put wax paper down next to the towel, and then sprinkle powdered sugar on the wax paper. You can then use the wax paper to reroll it after adding the filling. I've also found that my rolls tend to crack more with the larger pieces of pecans, so now I add the cookie pieces of pecans directly into the batter, and they hardly ever crack. I've also tried rolling them both ways and find that if it is rolled lengthwise it doesn't tend to crack as much. I've had a 15 year old boy bow at my feet at church one Sunday night because he loved it so much! And that roll was cracked. My mother-in-law once told me, the uglier the cake looks, the better it seems to taste! That one disappeared before my daughter or I had a chance to taste it. I took several orders for rolls that night. I don't mean to sound full of myself; I just love to make desserts and to see other people happy.

don't let cool all the way and use cheesecloth

I can't keep my icing in my cake. Should I let my icing chill before icing my cake?

When you roll, keep it relaxed and slightly loose. If you try to roll too tight or stretch, it will crack. When you unroll from the towel, it may keep a slight curl. Don't try to staighten it out, but just spread the filling as best you can. Also I agree with, don't overbake.

I line the pan with wax paper- but I flip the cake onto Alum foil with wax paper on top of that. Then once all rolled up I twist the ends of the alum foil to hold it all together tight. Freeze for about 30 minutes and unroll carefully- add frosting and then re roll, just dont roll the paper inside the cake this time.- Hope this helps

Mine turns out perfectly baked on parchment paper sprayed lightly with Pam. After letting it cool for 15 minutes, I then roll it up in the same paper and remove it from my pan and prepare my filling. After 10 minutes, unroll the cake, place on sifted powdered sugar and spread the filling, then roll it loosely and cover with plastic wrap and refrigerate at least an hour before serving. It's not too moist-just right without the towel! Be sure to sift the flour as it will make a difference in your cake.

Made my first jelly roll for a Girl Scout meeting, to earn a merit badge some 50+ years ago, when I was 9 or 10 years old. I was told to generously dust a lint free towel (one like Mother would use over rising bread), and then to gently & loosely roll the cake, as to encourage the 'rolled shape' to stay once filled. Note: My understanding was that a tightly rolled cake couldn't relax as it cooled and would crack or become coarse in texture. Also, use your rolling towel to gently help lift across the bottom of the roll (for even support) as you re-roll after you put filling into your jelly roll...cream roll...fudge roll...ice cream roll...etc.