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Instantly flip the cake out onto the dusted kitchen towel. Rigorously peel off the parchment paper and discard. Starting at one short end, roll up the cake with the towel right into a tight log. Keep the cake rolled up until fully cooled, about 2 hours. In a big mixing bowl, beat the cream, sugar, and vanilla on medium pace until stiff peaks type. Rigorously unroll the cooled cake. Unfold the whipped cream in an excellent layer over the cake. For those who loved this video for Fresh Spring Rolls...
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Our homemade Pumpkin Roll is an airy fall pumpkin sponge cake round velvety cream cheese filling. It’s a powerful dessert, but don’t be scared away by the presentation! It’s actually really easy to make with our fail-proof jelly roll approach and you need to use an everyday baking sheet. This pumpkin cake roll is a lighter crumb cake based on our well-liked Pumpkin Cake and Cream Cheese Frosting. Set the dough in a hotter place (100-110˚F oven). Keep away from overheating or it is going to kill ...
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