Caramel apple frosting [I used Pillsbury™ Supreme Creamy® Caramel Apple Frosting]
M&M's® Pecan Pie, to decorate
Green and Yellow Food Color Spray, to decorate
Make the pattern
To make the pattern, mix together 1 egg white with sugar.
Add flour, and room temperature butter and whisk to a smooth paste Also add orange food color. You can add little water if you think the mixture is too thick. I ended up adding around 1/2 tablespoon of water.
Take the baking sheet [I used this 18 x 13 inch pan] and line it with parchment paper.
Take your pattern sheet and place it beneath the parchment paper.
Pipe the mixture into a piping bag and trace the pattern over the parchment paper. I used wilton tip 2, you can also use a ziplock bag here.
Once you have made the pattern, remove the pattern sheet and place the tray in the freezer for around 30 minutes. This will give the pattern enough time to set.
Make the cake
Sift together flour, cinnamon powder, salt and baking powder. Set aside.
Separate the eggs. To the egg yolks add sugar, Mott's® Apple Sauce, vanilla extract and oil and beat till thoroughly combined.
Beat till the mixture turns pale. This takes around 6-7 minutes with a hand mixer. Set aside.
Start beating the egg whites using the wire whisk attachment of your stand mixer or using your hand mixer. Add cream of tartar when the egg whites start foaming.
Continue to beat till the egg whites form "medium peaks". They should hold their own form but not point straight up. They should appear like a crooked finger.
Take the egg yolk mixture and add the flour mixture to it in 2 parts. Mix to form a smooth batter.
Start adding the egg whites, gently mixing them with the batter. Add the egg whites in 3 parts but be very gentle while folding them in the batter else you will deflate them.
Once all the egg whites are combined your cake batter is ready.
Take out the baking sheet from the freezer and pour the batter over it.
Using a spatula spread the batter evenly through the pan.
Smooth the top using a spatula and bake the cake at 400 F degrees for 8-9 minutes or till it springs back on poking. You don't want to overbake it. Mine was done in 8 minutes.
Place a clean tea towel on your counter-top and dust it with powdered sugar [around 1/4 cup]. Take out the cake from the oven and immediately flip it on the towel with the pattern side facing up. Remove the parchment paper immediately.
Take another parchment paper and place in on top of cake and flip it again so that the pattern now faces downward. Start rolling the cake.
Roll the cake with the towel and let it sit for around 30-40 minutes. By rolling the cake with the towel, it gets it desired shape. So when you unroll the cake, you won't have any difficulty in rolling it back again.
Unroll the cake fill it with Pillsbury™ Supreme Creamy® Caramel Apple Frosting.
Start rolling the cake with the help of the towel, peeling away the towel as you roll. Try to roll as tightly as you can but at the same time be careful not to break it.
Place the cake roll in the refrigerator for 4-5 hours before slicing into pieces.
Once the cake is chilled, take it out of the refrigerator and spray with green and yellow food color spray.
Top the cinnamon cake roll with M&M’s® Pecan Pie, slice and serve!
Get recipe at: https://www.cookwithmanali.com/cinnamon-cake-roll/