Hello, I am having major pumpkin roll issues. I am baking the sponge cake, rolling in a powdered sugar dusted towel, let cool 20 minutes, unroll to spread with frosting and it is cracking as I unroll!! HELP!! What am I doing wrong?? Thanks for any tips/ advise you may have.
If it's cracking it might have been baked a little too long. That's the first thing that I thought of after I read your post. But I have never used the sponge cake for pumpkin rolls before. Hopefully someone will help~
I used the recipe from allrecipes.com. The cake turned out great and didn't crack when I rolled it back up. I don't know if you have time to make another cake but if you do, then you may want to consider this recipe. Hope that helps!
I used the Granny Kat's Pumpkin Roll recipe from Allrecipes.com and baked for 15 minutes. The top sprang back when I touched it. It smelld grea tbut does not look so hot, thanks for the tips so far!
I noyiced that if I let mine cool completely, they will crack every time. You still want them to be just barely warm to the touch when you unroll them.
I followed the directions and waited 20 minutes and then unrolled, it was warm. What about rolling in parchment insted of the towel, anyone do that? I noticed it still stuck to the damp towel.
Thanks again in advance!
I'd stick to the towel. Add lots more powdered sugar. That's what I do.
Thanks again, I will try again tomorrow!
The first time I made a pumpkin roll I let it cool 20 minutes as stated in the directions. It cracked as I unrolled it. I was surprised at how hot the middle of the cake was. Next time I let it cool about an hour and it turned out fine.
I don't know if any of you get the Taste of Home magazine. They had a question in there about just that thing. If you have one you could check it out. I know one thing they said was to make sure your batter was spread evenly and make sure you're baking in the right size pan so it's spread thin enough. I'm probably unintentionaly adding words, but, that was the jist of it. It was on the Q&A page if you have one. I hope it turns out for you!
Also bake it on parchment paper. I use Libby's Pumpkin Roll recipe. Turns out perfect everytime~ I'm not making them this year ... don't trust myself around the cream cheese filling! I can eat that stuff by the spoonfulls!!
I bake on parchment as well. I also trim the edges if they seem to be crusty before I roll the cake.