Best Pecan Pie Cake Roll Recipe || Ocean Recipe

Pecan Pie Cake Roll is one of the biggest deals in my family. It is one of the best desserts that cannot be skipped at your parties. However, no matter how many new things we want to try on a special day a pecan pie will be on the top menu. However, pecan pie filling rolled into a light sponge cake usually makes your Pecan Pie Cake Roll the best and perfect dessert. It’s a fact that this easy and delicious cake is considered the best cake in the world – that is a soft, vanilla cake and wrapped around a crunchy, corn-syrup-free pecan pie filling. In case of oven times, you must try to get the perfect degree of golden brown pecan sponge cake without any burnt crust, and figure out how to perfectly crimp and even decorate the crust of your cake. Furthermore, you need to be ready to pop your pecan cream cheese roll out of the pan and then roll it up in a clean kitchen towel the minute it’s done baking.

Usually, I make the pecan pie filling with the best quality maple syrup instead of the corn syrup as I always have lots of amounts of maple syrup on hand, and I know that sometimes a lot of people want to avoid the corn syrup. Yin that case, you can also use agave syrup in this recipe in place of this maple syrup.

Ingredients of holiday cake rolls:

• Three Eggs
• One cup Sugar
• Three tbsp. Water, cold
• One cup of the Bob’s Red Mill organic unbleached white all-purpose flour
• One tsp. Baking powder
• 1/4 tsp. of Salt
• One tsp. Butternut flavoring
• Two c Pecans, chopped
• Half c Confectioner’s sugar, for dusting towel
• Pecan filling for the cake:
• One c Sugar
• One and a half c Corn syrup
• Four Eggs
• 1/4 c of butter, melted
• One and a half tsp. Vanilla extract
• Two c Pecans, chopped

Method of Pecan Pie Cake Roll:

Step #1

First of all, you have to preheat your oven to 375°F. Now you have to line a greased 15×10 inch jelly roll pan with the best parchment paper.

Step #2

After that, in a large size bowl, beat eggs for almost three minutes. And then, gradually add sugar; beat eggs in the best mixer on high for almost two minutes or until the mixture becomes quite thick.

Step #3

Now you need to stir in water and butternut flavoring. After that, combine dry ingredients and gently fold the mixture into your eggs.

Step #4

After that all you’ve to pour the batter into the pan and spread it evenly. You need to make sure it is even so the edges don’t cook more than the center and crumble when you go to roll your cake.

Step #5

You have to bake it for almost 13 – 15 minutes or until the cake springs back when lightly touched. After that, halfway through baking sprinkle chopped pecans over the cake and press down very lightly. Just continue baking the remainder of the time then remove it from the oven and cool the cake in the pan for five minutes.

Step #6

After that, invert your cake onto a kitchen towel dusted with confectioners’ sugar and then you’ve to peel off the parchment paper.

Step #7

You must start with a short side and roll the cake up in the kitchen towel. Let this cake cool fully and unroll the cake and spread filling evenly over the cake leaving a little space around its edges. After that, you can roll the cake back up and store it in your refrigerator.

Filling:

Step #1

Firstly again preheat your oven to 350°F. After that, you’ve to mix all the ingredients in a large size bowl then pour into a nine-inch pie dish and bake for almost 45 minutes or until only the center jiggles when moved.

Step #2

You have to use a spoon to stir filling up every 10 minutes and when ready just remove the filling from the oven and let cool for almost ten minutes before spreading it on the cake.