Roll up the cake with a linen kitchen towel or wax paper dusted with powdered sugar while its sill warm, let it cooled while rolled for about an hour. Carefully unroll and spread your filling and roll back up. You shouldn't have any cracks, if you're still having problems, sometimes its because the recipe for the cake may not be moist enough. HTH.
Here is a video clip tutorial that might be helpful.
http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=257
I have made pumpkin rolls many times and they are really quite easy once you get the hang of it. See if the above tutorial will help with your issue.
Hope this helps!
Ditto what louie750 said.
If you'd like to see a video:
http://tinyurl.com/3mfv5
It shows a chiffon cake being rolled, but the technique is the same.
HTH
Ritzy is right, they are not hard to do once you get the hang of it. Make sure to "powder" the towel with powdered sugar so the cake doesn't stick, and also make sure you don't overbake your cake, it needs to be moist! That is also one cake that I will put parchment paper on the pan to help it release easier.
Do you always have to let your rolls sit for a day or two. I have made two (one chocolate and one pumpkin) and both times, I have been less than impressed with the taste. I tried the pumpkin leftovers a few days later and I think it was much better, but it was a small piece.
I add more cinnamon than it calls for to the pumpkin roll and I usually spread the leftover filling all of the top of it too. Can't have too much cream cheese icing!
Oh and when you sprinkle the powdered suger on the towel you should really more like COAT it. Any tiny little bare spot will result in the cake sticking.
Do you always have to let your rolls sit for a day or two. I have made two (one chocolate and one pumpkin) and both times, I have been less than impressed with the taste. I tried the pumpkin leftovers a few days later and I think it was much better, but it was a small piece.
No, I usually don't let it sit that long before serving, but I agree, they do tend to taste better after a day or two...maybe the flavors have had time to "mesh" by then?
Here is my recipe (Taste of Home version):
Pumpkin Pecan Cake Roll
3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
Confectioners' sugar
FILLING:
2 packages (3 oz each) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt, and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel generously dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with the short side. Set rolled cake on wire rack and let cool completely.
In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake gently; spread filling over cake to within 1/2 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate at least 1 hour before serving. Yields 12 servings.
**FOR A VISUAL OF THIS, see the link I provided in my previous post in this thread.
*****SIGH!!!!!!!!!!!!!!!!!*** After I typed out the recipe above, I got smart and looked on Taste of Home's web site. Here it is already typed (of course!) AND a photo!!! LOL!! Oh well.....
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16702
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