Pumpkin roll how long to cool

Stir in the flour mixture. Spread the entire mixture evenly on to the prepared pan. Bake the cake for 13 to 15 minutes or until the top of the cake springs back when touched. Carefully peel off the wax paper.

Roll up the cake and towel together, starting with the narrow end. Let the cake cool on a wire rack for about an hour or so. Now you can peel away the parchment and roll the cake. Tea towels are typically made from linen and are lint free, so they are ideal for this recipe.

A: I always recommend that the cake get rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help lead to a crack free cake. The cake is much more likely to crack if it is rolled when cooled. I usually roll them pretty tight — this will ensure that you end up with those gorgeous spirals of filling.

A: You want the cake to cool completely before filling it. This will ensure that your cake holds its rolled shape. A: I simply unroll my cooled cake and pile the cream cheese filling into the center. Then I use a small offset spatula to evenly spread the filling across the cake.

This keeps the cake filling from oozing out the sides after it is rerolled. A: Once I fill and reroll my Pumpkin Rolls, I wrap them tightly in a piece of plastic wrap and then again in a layer of foil — making sure that the ends are sealed well.

At this point you can store them in the refrigerator for a few days or you can freeze them for up to a month. Remove the roll to room temperature about an hour or so before serving. I prefer my Pumpkin Roll to be chilled as opposed to room temperature — in fact, also adore it frozen! Advertisement - Continue Reading Below. Yields: 8 - 10 servings. Prep Time: 0 hours 30 mins. Total Time: 1 hour 0 mins.

For the cake. Cooking spray. Powdered sugar, for rolling. For filling. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined.

Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Meanwhile, lay out a large kitchen towel on your counter try to use one with little to no texture and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper. Spread filling on it and then attempted to roll.

Totally cracked. So bummed. Haven't tasted yet but I am sure it tastes good the filling was yum and how could you go wrong with a cup of sugar. Presentation terrible. Thanks anyways. Reviews: Most Helpful. Susan Henry. I have been making this for over 25 years. I give it to our customers for our company instead of alchol.

But it was a friends family recipe I promised NOT to give out. This is easy and awsome. Everyone will be in aw over it. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh.

Delicious but my cake fell apart when i rolled it up. Any ideas what i'm doing wrong? Pam Ziegler Lutz. This is the easiest pumpkin roll recipe I've ever made. It's delicious as well. Two hints to help it turn out every time: 1 Spray the pan with cooking oil spray, then line with parchment paper to make the cake turn out flawlessly, and 2 Be sure to sprinkle powdered sugar all over the cotton towel before rolling the cake the first time. Thanks for a keeper, Jackie!

If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table.

I did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet, so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. I was a little afraid to try this recipe because of the whole rolling up a cake thing.