beginning2end365

cooking through a cookbook front to back in a year


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Pumpkin Cake Roll

Some of my extended family will be in town tomorrow, and so I offered to help mum out with the meal. Since I LOVE to bake, it was quickly decided I would take dessert. I was in a bit of a funk all day, and so decided that some proper baking was in order to fix that! 🙂

I ended up selecting three different cake rolls to make, two for tomorrow’s dinner and one to take into work. Good thing too…. as only two turned out and one, well it’s a flop. A completely yummmmy flop of marshmellow puff and red velvet cake. But not really a pretty flop. lol! i did learn something out of this sweet sticky mess…. a boxed cake mix does NOT work for making a cake roulade. Next project will be to find or create a fool proof lemon cake recipe made for rolling, it apparently has to be a bit “tougher” of a cake.

The pumpkin was a success though, and I’m quite happy to be able to share!

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Pumpkin Cake Roll

Adapted from Blog is the New Black

Serves 10-12

Ingredients

Cake

  • 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 3 eggs
  • 1 Cup sugar
  • 1 cup pumpkin
    •  

Filling

  • 1 8 oz. package of cream cheese, at room temp
  • 4 tablespoons unsalted butter
  • 1 C powdered sugar (plus additional for dusting)
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350.  Line a jelly roll pan with parchment paper, using cooking spray or butter to get the paper to stick.  (I recommend 15 x 10 x1 size.)
  2. In a bowl, combine flour, baking soda and cinnamon.  Set aside. 
  3. In a bowl, beat the eggs, gradually adding sugar and pumpkin until well combined.  Slowly add flour mixture. 
  4. Spread the batter into the prepared jelly roll pan and sprinkle with chopped walnuts.
  5. Bake for about 12 minutes, or until cake is puffed and a toothpick comes out clean.   
  6. While still warm, place a clean kitchen towel on top, and invert the cake.  Remove the pan and parchment paper. 
  7. Starting from the long side, gently roll the cake up with the towel inside.
  8. Allow to completely cool in the fridge for at least an hour, faster if in the freezer.
  9. Meanwhile, beat cream cheese and butter until combined. Add in powdered sugar and vanilla until light and fluffy.
  10. When ready to assemble, unroll the cake, leaving it on the towel.  Spread the cake with cream cheese filling and reroll into a log.  Sprinkle with more powdered sugar, if desired. 
  11. Transfer to a serving platter and slice. 
  12. Can be stored in the freezer and served at a later time.

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