I love this recipe, but to put in a bit of advice- at the time I didn't have baking soda, and just as well cause sometimes baking soda can just make things bitter. I use double the baking powder. I like my cake roll just a tad fluffier. What I do is take the 3 eggs and separate whites and yolk. I beat the whites with the sugar(with an electric beater to add some air, it doesn't create a super air-ed out mixture like it would for soufle cause of the amount of sugar, but just get it super thick and creamy). Then I just mix the pumpkin with the flour mixture and yolks. Once its all moistened I stir in the sugared beat whites, not really folding them in just mixing them. Try to mix the thick clumpy floured pumpkin well enough though before spreading in the pan. It makes the cake a little bigger and SO MUCH EASIER TO ROLL. Make sure you roll RIGHT AWAY for the heat makes it flexible, then let it cool AT LEAST 30 mins. A warm cake roll will spill out the cream cheese filling. I did not have wax paper. I just used tin foil carefully wrapping the pan i used and sprayed bakers joy. I also added a 1/2 teaspoon nutmeg.
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I love this recipe, but to put in a bit of advice- at the time I didn't have baking soda, and...