Pumpkin Cream Cheese Roll Recipe - Food.com (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

The cake is much more likely to crack if it is rolled when cooled. You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Why is my pumpkin roll sticky? More than likely it is from the condensation that formed on the outside of the roll as it cooled. Dusting some powdered sugar on the roll will easily solve that issue! Also, if your pumpkin roll is sticking to the towel while rolling, you need to add more powdered sugar to the towel.

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

Factors, which may help to avoid splitting, include: 1. Try to grow your pumpkin at an even moderate pace over the entire season. 2. Try avoiding large doses of fertilizer and water at critical phases of the pumpkin growth cycle.

The thick, rough crack is a sure sign of insufficient steam. The crust wasn't moist enough to be flexible, so it hardened and set before the loaf was done expanding. Another possible reason is that your baking temperature was too high, resulting in the same effect.

A jelly roll pan is typically 10 ½x15 ½” and has raised edges that can contain liquids, which makes it pretty versatile. A jelly roll pan is often useful but does not see quite as much action as we might expect. However, it can be part of a well-rounded kitchen lineup.

You cooled the pie too quickly

The thermal shock of a pie going from a hot oven to the fridge can rapidly contract the egg proteins and just like overbaking, this will split the filling. To avoid this, make sure to allow your pie to cool down completely before chilling.

How to roll a Swiss roll without it cracking? ›

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

Sourdough bread is usually scored using a lame, a tool that safely holds a sharp razor blade at the end. If you don't have a lame, use a sharp paring knife. You can dust your loaf with flour to make your designs stand out even more. As the loaf bakes and expands, it will take on the shape of a pumpkin.

Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.