I think I have a basic idea on how to make one but does anyone have some instructions on how to do it properly so it doesn't end up breaking into a million pieces?
Thanks & Merry Christmas!
My MIL always makes pumpkin rolls and the tip she gave me on rolling was to cover the baking sheet with a towel and then a wire rack and flip it on to the towel and when you roll it you use the towel a your aid, so it doesn't crumble in your hands.
And heavily sprinkle the towel with powdered sugar. Roll the cake immediately in the towel and let it cool rolled up. Unroll to spread filling.
My recipe says to do the towel thing and then to refrigerate it for an hour before filling. However, the past few years it always cracks on me (cracking was hit or miss previously). I recently read somewhere that you don't refrigerate them and I wondered if that's the problem.
Does anyone know?