At the same time I found the recipe for the pecan date cookies, I also found this recipe for a pecan roulade. Never having made a roulade, I was a bit hesitant. But, I couldn’t quit thinking about it and what a lovely addition it would be to our Christmas Eve dinner.
I won’t deny that I was a little anxious about how this cake would turn out. Mostly, I feared that the cake would fall apart during the rolling process. However, it rolled up beautifully without so much as a crack.
My only complaint about this recipe is that I wished it had been more flavorful. With all those toasted pecans in both the cake and the filling, I was hoping for a big pecan taste. After I adjusted my expectations, I did enjoy it very much. It was just a bit different than I thought it would be. It’s delicate flavor was probably a bit lost with the pecan pie cheesecake and the caramel cake (details to come). It would probably do better as a solitary dessert offering.
The magazine describes this dessert as impressive. I was certainly impressed by how well it turned out. While it didn’t quite have as much flavor as I had hoped, it is certainly delicious. The sponge cake plus the whipped cream filling make for a lovely, light dessert perfect for most any occasion. Just be sure you display it so you can maximize the ooohs and aaahs you’ll deserve for your efforts.
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December 26th, 2007 at 8:49 am
It is very pretty!
December 26th, 2007 at 9:36 am
i have wanted to make one of these rolls before but I keep thinking that it will break apart when I try to roll it out. Did you use a towel to roll it up after you got it out of the pan?
December 26th, 2007 at 10:45 am
Thanks, Rachel! I thought it turned out well.
Amanda, that was exactly my fear also. I did roll it up with a towel. I think that’s the only way to keep the cake from sticking to itself.
December 26th, 2007 at 12:45 pm
Beautiful! I love roulade-style cakes. They’re always so light and delicious!
December 26th, 2007 at 2:28 pm
yum, looks amazing!
December 26th, 2007 at 2:57 pm
I’ve never attempted one of those either. You must have gotten applause when you served it. It’s gorgeous!
December 26th, 2007 at 5:35 pm
That is the most beautiful picture! I have never even eaten anything like this. Tell me, how did you slice it? Size portions?
December 26th, 2007 at 6:22 pm
Oh yum. I just got a ton of pecans for Christmas I will have to give this a try.
December 26th, 2007 at 9:41 pm
Thanks, Dana. This one was definitely both light and delicious.
Thanks, Sara!
Marni, thanks. I thought I could have gotten a few more ooohs and aaahs, but what can you do?
Thanks, JEP! I sliced the servings about 3/4-inch thick.
Peabody, have fun baking with those pecans. I always keep a freezer full!
December 27th, 2007 at 9:06 pm
That photo could not be any more tempting at all. Wow!
December 28th, 2007 at 12:06 am
I used to think pecans were pretty bland until we moved to a lot with a pecan tree on it and man! was I in for a treat! I don’t mean to sound blazay about it or anything but they really smell and taste great. I can send you a box full if you wish:)
December 28th, 2007 at 12:06 am
Meant to add that the log and the pictures are gorgeous!
December 28th, 2007 at 8:03 am
Thanks, Kristen!
Tartelette, thank you! I absolutely adore pecans and the fact that you have your own tree just kills me. I would be ecstatic!
December 28th, 2007 at 3:47 pm
It looks perfect, Jen!
December 28th, 2007 at 8:41 pm
Thanks, Patricia!
December 29th, 2007 at 4:59 pm
This dessert was fantastic (as your creations always are)! You just can’t go wrong with pecans, and it was so light and delicate. The roulade was just the right amount of cake and pecan mixture not to be too heavy after a big dinner. Perfect!
P.S. Leftovers are not that shabby either. It keeps well in the fridge, and sadly…I have eaten my last piece.
January 10th, 2008 at 11:55 pm
What a stunning Roulade! Might I add it’s a perfect photo … I’ll have to try this Roulade out for sure!
January 11th, 2008 at 11:10 am
Thanks, Mango! I hope you enjoy it. It’s so light and delicious.