This is a pumpkin Swiss roll cake with a white cream and walnut filling. Can be frozen and served chilled. Dust with icing sugar, if desired.
This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in the pan all the way to the corners with a spatula. Smooth it evenly throughout the pan. If you dump it all in the center of the pan, it will not spread out to the corners in the oven by itself. Spray the pan with regular Pam, line it with wax paper, spray the wax paper with Pam for baking (with flour) and the cake will be easy to remove from the pan. Roll the cake in a towel (or as another suggested, use a pillow case). This is done to let the heat and moisture escape. Rolling it in wax paper will trap in moisture from the hot cake and make the cake soggy. Hope this helps. - 23 Nov 2007 (Review from Allrecipes USA and Canada)
We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe. - 27 Nov 2006 (Review from Allrecipes USA and Canada)
I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it. - 24 Sep 2005 (Review from Allrecipes USA and Canada)