I just adore pumpkin, in all shapes and forms. I saw this on the libby's website years ago and never made it. A few days ago I was perusing egullet, and I came across a discussion about whether or not dishtowels are needed for cake roulades( apparently not)
Anyway, I made this about 2hrs ago. The recipe uses no oil which sort of confused me at first. I used apple pie spice in place of the cinnamon and cloves the recipe called for. I also used mascarpone cheese( in place of cream cheese) to gild the lily a bit. As you can see, the roll cracked and I really dont know why. Ive made roulades before. Maybe I should add a few tbls of oil. Anyone have any ideas?