Pillsbury™ Creamy Supreme® Cream Cheese Icing to drizzle on top
powdered sugar— (optional)
For the cake roll:
Preheat oven to 350 F (177 C).
Spray jelly roll pan (9x13 in) with cooking spray, line with parchment paper, then spray with oil and dust with flour over parchment paper. Set aside.
In a large bowl mix together egg whites, salt and cream of tartar. Beat on medium speed until stiff peaks form.
In a separate bowl (you don't even need to use a mixer for this) beat egg yolks, sugar and vanilla on medium-high speed until pale and thick (3-4 minutes). Add Apple Sauce and stir. Fold in cake flour. Then fold in egg whites in 3 additions.
Spread batter evenly into prepared pan.
Bake for 10-12 minutes. Cake top should spring back when touched.
GENEROUSLY sift powdered sugar over a kitchen towel. Run a knife around the edges of the baking sheet to loosen the cake, Flip the sheet pan with the cake over the prepared towel. Remove parchment paper (which was on the bottom) and roll cake up with the towel. Let it cool completely.
When the cake is completely cool, carefully unroll it with the towel (careful not to crack it, but a few small cracks are ok). Using a spatula, spread Pillsbury™ Creamy Supreme® Cream Cheese Icing over the cake. Sprinkle the crushed M&M's® candy and pecans. Gently roll cake back (without the towel) and refrigerate for at least 30 minutes.
Add 2 tbsp of the icing to a small zip lock bag and cut the tip. Drizzle cream cheese icing on top of the cake roll. Using small dots of icing "glue" M&M's® candy to the top of the roll. Add some chopped pecans. Slice and enjoy.
You'll also need a clean kitchen towel. 9x13 inch jelly roll pan. I do not guarantee the same results if you use a smaller or larger sheet pan.