I NEED to master the pumpkin roll by the time Thanksgiving gets here because I am on roll duty! I have been using the Pumpkin Roll recipe off of All Recipes.com (found here: Granny Kat's Pumpkin Roll Recipe - Allrecipes.com
First time I made it I had to put it in the oven for 28 minutes rather the 15 minutes it suggests since it would not bake in the middle. The edges got burnt, however the center was still OK. I successfully rolled the roll in a damp cloth, however when I unrolled it it was very moist but cracked.
Round two I added more flour to thicken up the cake mixture and only had it in the oven for 20 minutes. I then successfully rolled the cake but again when I unrolled it (while it was still moist!) it cracked.
So my problem is, how do I make the cake not crack while unrolling it and rolling it up? And how do I prevent the icing from oozing out of it? As it turns out these pumpkin rolls are a lot more difficult to make than what I had thought!