This delicious Perfect Pumpkin Roll cake tastes like the perfect fall day! This easy to make pumpkin roll recipe is good enough to overtake pumpkin pie as your new favorite pumpkin dessert. This recipe includes meringue in the batter to give it a light and airy texture, perfect for rolling. This classic recipe is also updated with a white chocolate caramel-flavored cream cheese filling.
Toast your pecans. You can toast the nuts used in this recipe for more flavor. Just make sure to allow them to cool before adding them to the recipe.
Make sure you reach the ribbon stage. When beating the egg yolks and sugar, you want to achieve the ribbon stage. Check for this by lifting the whisk from the batter. The ribbons of batter should sit on top of the remaining batter for about 2 seconds. Your batter should be light yellow and double in volume.
Use a clean bowl and utensils for the meringue. The meringue will not whip correctly if there’s any traces of fat on your tools.
Lemon juice substitute: Use white vinegar or cream of tartar in place of lemon juice.
Sprinkle powdered sugar on the cooling towel. Dusting your cooling towel with powdered sugar helps absorb some of the moisture while your cake dries.
Do not let the cake cool for too long before rolling. You want your cake to be soft and pliable, so allowing it to over-cool may make it difficult to roll. Rolling while it's still warm will also “train” the cake to hold its position once it cools.
Fall is full of some of our favorite flavors, and one of them is the proud pumpkin. This version of the squash plant is a perfect dessert component, and we here at Wilton have a list of pumpkin desserts that will have you giving thanks!