Sundays are for writing about food. Today it's something that many people have most likely made, but it has proven itself to be a worthy opponent in my kitchen - Libby's Pumpkin Roll. I've tried to make this many times over the past few years, and while it's tasted fine, I could never manage one that didn't crack (usually multiple times) when I attempted the roll maneuver. This year I decided I would not be bested by a mere pumpkin roll. The pressure was on because this was going to be dessert for company.
I read all the tips I could find, looked at different recipes, and applied some common sense. I had always used the jelly roll pans I had on hand, but this year I got one that was the specified 10"x15" size. In previous years I rolled the cake in a kitchen towel dusted with confectioner's sugar; this year I used parchment paper to line the pan and roll the cake. I let the rolled cake cool completely instead of being impatient to spread the filling. It worked and I won! The first one worked so well I made a second one just to test my new-found confidence and it worked, too! I was grateful to have at least one presentable pumpkin roll that I could serve to company but it's a good thing I made two.
This is all that's left - one last piece for the baker.
I've never made a rolled cake because I've been too intimidated by it. I'd love to do a buche de Noel, though, one of these years!
ReplyDeleteThat looks delicious! Good tip on the rolling.
ReplyDeleteThat's the way! I've never made one, either. Sure looks delicious!
ReplyDeletemy aunt makes that every year, alas (sniff) I cannot eat because of the dairy. However, I can just imagine how delicious it is from my past childhood memories!!
ReplyDeleteI've never attempted a roll, but yum, yours looks beautiful! (and it was obviously delicous!)
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