I think I enjoy all the savoury pumpkin dishes much more than the sweet ones. However, every once in a while comes along a temptation that I just can’t resist.
I’ve ruined a roll cake once before, but that wasn’t a good enough reason to give up. They always sound easy. Apparently learning nothing from the failure, I messed up all over again. Now I want to document this learning: let the filling and the cake cool in the fridge before combining, otherwise you end up with the creamy stuff squirting out of the ends, leaving you a lot of cleaning to do. Fortunately, I had the entire cake rolled in some cling film, and all the cream cheese stayed within.
Finally I had a pumpkin roll cake with cream cheese filling, except that the best way to present it was like Stonehenge. Bite into it though, and with the burst of cinnamon flavour, all is forgiven!