I have not been having good luck with these jellyroll cakes. I had a whole other recipe I was going to make that didn’t work. When I pulled the cake out you could see chunks of flour that never got mixed (likely due to me being too gentle in folding) and I had to dump the whole thing. I was determined not to give up so I decided to try this recipe and see what happened.

It’s a little time consuming as you have to make the spiced pecans, but they’re easy (and delicious!). The cake isn’t difficult to make, but I was extra cautious given by back luck with the last recipe. When it came time to fold the dry ingredients in I decided to mix it a little more – knowing that could deflate the mixture a bit but I figured it was worth it to ensure it was mixed properly. I spread it out onto the pan and it looked mixed so that was good.

When it came time to pull it out of the oven it was a little sticky on top instead of bouncing back. The cake looked done through so I pulled it out. The flipping process is where I’ve had the most trouble so my husband helped and we put powdered sugar on the cake, put a piece of parchment paper on top and then flipped. We pulled the parchment paper that was used to bake the cake on and then rolled it with the new piece of parchment paper and left it to rest.

As it was cooling I focused my attention on the spiced pecans and the filling. Those were pretty easy to make thankfully. After the cake had cooled (I think the recipe said about an hour) then you’ll unroll the cake, add the filling, and roll it back up. As I was rolling it out I saw that the cake had multiple cracks and was very sticky so that was disappointing. I kept going because at this point we’ve come too far to give up so I rolled it back up and popped it in the fridge.

Really nice flavor and reminded me of Fall. Loved the spiced pecans so while I’m not sure how often I’ll be making jellyroll cakes after this, I will be making those again!

Baking Ease	8
Time Spent	9
Taste	10
Visual	9

Recipe Used: The Perfect Cake p. 262