I have had a similar recipe and used it for about 17 years. I put powder sugar on towel before I roll up. My recipe had double the amount of filling. You can use a 9x13 pan for this cake I have. I also to make sure comes out of pan easily grease pan, line with aluminum foil or parchment and grease that before I put in cake batter.
My mom has made this for years, she always used to pack a slice in my lunch box during the holidays. This is a great recipe, we usually beat the eggs 3 minutes before sugar is added, don't use ginger and sprinkle chopped walnuts over the batter before baking. Also we always cover the tea towel with a thin layer of powdered sugar first it helps to prevent sticking and gives it a finished look!
My husband's grandmother makes these and they're delicious! It's exactly the same recipe, except she puts 1/2 c nuts on top of the batter before baking it. Also, she advises putting powdered sugar on the tea towel before rolling around a paper towel cardboard tube. I can't wait to make these myself!
Great pumpkin roll. I did add crystalized ginger Crystallized Ginger , Ginger Syrup & Ginger Sugar and loved it.
This was my first attempt at a pumpkin roll and it came out great!! I also used a cookie sheet and the only change I would make is to not use all of the filling in it. The filling layer was thicker than the cake layer!! LOL!! I will be making this again!
Great recipe! I doubled the recipe and used cookie sheets to bake instead of jelly roll pans. They came out great.
This was my first cake roll to make, it turned out wonderful. I looked at a lot of recipes and chose this one, I did a couple things different according to most recipes I read, but used the exact ingredients. First thing was I greased both the pan and wax paper and lightly floured the wax paper before pouring in the batter. Then after baked I turned it onto a tea cloth heavily sprinkled with powdered suger and sprinkled more powdered sugar on top and rolled up while still hot. Allowed it to cool completely. Then I unrolled it, spread on the filling and re-rolled it, rolled it up in wax paper then foil, chilled it for about 2 hours. It did crack some while rolling it up the second time, but I researched and it was due to overbaking, so I suggest checking it at 10 minutes with a toothpick, if it comes out clean it is done (our oven was about 20 degrees hot also, I have since checked it). I also trimmed the edges from crust to make a better apearence, the crust "sticks" were awsome, lol. The cream cheese filling doesn't look like much in the bowl, but believe me it is plenty. Over all, great recipe, I will be making this one again!
Not a big winner in my book. It was really dense and wet, my powdered sugar got wet from the moisture and was more like a glaze... We will eat it but will not make it again.
I selected to make this recipe because it was printed in the paper from the city I was born in. I wasn't disappointed. It was my first cake roll and found it much easier than I expected. My suggestions would be just a reiteration of what others have said: grease the pan AND the wax paper, spread a thick layer of powdered sugar on both sides of the cake prior to rolling, and use only about 2/3 of the frosting.
This is the exact recipe I've been searching for! I lost my copy. It was published in the Better Homes & Gardens 1979 Food Processor Cookbook. I'm so happy to have found this! It's easy, luscious, and disappears in no time!