Pecan Pie Cake Roll: Decadent Autumn Cake Roll Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Spread pecans on a sheet tray and toast for 5-7 minutes until fragrant; cool completely. Line a 15 x 10 inch jelly roll pan with parchment paper, greasing lightly.
2. Sift together the flour, baking powder, and salt. Set aside. In a clean bowl, beat the 4 egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and continue beating until stiff, glossy peaks form.
3. In a separate bowl, beat the 4 egg yolks, the remaining sugar, and vanilla extract until the mixture is pale, thick, and falls in a ribbon (about 3-4 minutes).
4. Gently fold the yolk mixture into the meringue in two additions. Then, carefully fold in the dry ingredients just until combined. Spread the batter evenly into the prepared pan.
5. Bake for 12–15 minutes, or until the cake springs back lightly when touched. While the cake bakes, lay a clean, lint-free tea towel flat and dust generously with powdered sugar.
6. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake (along with the towel) into a cylinder. Cool completely on a rack (45–60 minutes).
7. To prepare the Pecan Filling: In a small saucepan over medium heat, melt the butter, brown sugar, corn syrup, and pinch of salt. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat.
8. In a small bowl, whisk the 2 egg yolks and heavy cream together. Temper the mixture by slowly drizzling about 1/4 cup of the hot sugar mixture into the yolks, whisking constantly.
9. Pour the tempered yolk mixture back into the saucepan with the remaining syrup. Return to low heat and cook, stirring constantly, for 2-3 minutes until slightly thickened (it lightly coats the back of a spoon).
10. Remove from heat, stir in the vanilla and the 1 cup of toasted, chopped pecans. Let the filling cool completely to room temperature until thick and spreadable.
11. Gently unroll the cooled cake. Evenly spread the cooled pecan filling across the entire surface, leaving a 1-inch border on the far edge.
12. Starting at the short end nearest you, tightly and slowly re-roll the cake. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours until the filling is firm.
13. Just before serving, dust the Pecan Pie Cake Roll liberally with powdered sugar and garnish with reserved pecan halves. Slice using a sharp knife dipped in hot water.