Kats’ Kitchen

Pumpkin Roll October 31, 2008

Filed under: cake,Other Desserts — stacielk @ 10:54 am
Tags: , , ,

Yet another fall recipe, so delicious and easy!  Most people look at this and imagine a disaster waiting to happen with rolling the cake up in a nice spiral, but it really was not bad!  As long as you follow directions and let it cool completely, you’re good to go.  I hear these freeze great too. 

I brought this one to our Boss’ Breakfast we have every year in honor of Boss’ Day.  I bet most people wouldn’t consider this to be a good addition to a breakfast buffet, it’s more dessert, but you don’t know my co-workers, they eat anything from omlets and hash browns to leftover steak and potatoes from the night before to brownies, cake and ice cream before 10 a.m., plus we had enough egg casseroles, potatoes, fruit, etc being brought in and I was signed up to bring something sweet.  We had such good food this year we decided to start an on-going BKS Recipe Book.

Pumpkin Roll

(Recipe adopted from:  www.verybestbaking.com)

¼ cup powdered sugar

¾ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground ginger

¼ tsp salt

3 eggs

1 cup sugar

2/3 cup canned pumpkin

Preheat the oven to 375 degrees. 

Grease a 15×10 jellyroll pan and line it with parchment paper.  Grease and flour paper; set aside.  

Spread a clean, thin dishtowel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle the towel liberally (you don’t want the cake to stick to the towel) with powdered sugar (a mesh strainer works great for this).

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves & ginger.

In the bowl of an electric mixer, beat eggs and sugar until thickened.  Add pumpkin; beat until well mixed.

Stir the flour mixture into the egg mixture until just combined.  Spread the batter evenly into prepared jellyroll pan, easing it carefully to the corners with a spatula.

Bake for 13-15 minutes or until center springs back when lightly touched.

Immediately loosen cake from edges of pan; invert cake onto the prepared towel.  Remove pan and carefully peel off paper.  Roll the cake up in the towel while hot, starting with 10-inch side.  Cool completely on wire rack for about an hour.

When the cake is almost completely cooled, make the filling. 

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar, sifted

4 Tbsp butter, softened

1 tsp vanilla 

Beat the cream cheese, powdered sugar, butter and vanilla with an electric mixer until smooth.

When the cake has completely cooled, unroll it, spread the cream cheese filling over the cake and re-roll the cake.  Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.

When ready to serve, unwrap the cake, cut into even slices and place it on a platter.  Sprinkle with powdered sugar if desired.

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9 Responses to “Pumpkin Roll”

  1. ingrid Says:

    You filled and rolled that up perfectly. This is one of those desserts that I have seen and loved for years but have yet to make it for myself! Thanks for reminding me I need to get to rollin’! Nice photo!
    ~ingrid

  2. Amber Says:

    I love pumpkin rolls! Yours looks fantastic.

  3. Jeanine Says:

    That pumpkin roll looks fantastic! I’ve been thinking of trying a pumpkin roll, but haven’t gotten up the nerve yet. Yours looks delicious!

  4. Kate (Mrs. Dante) Says:

    Glad I found you here. I think I’ll try these today :)

  5. Amber Says:

    These are amazing! I haven’t made them in about 4 years…. until today! Yay for Thanksgiving!

  6. Stephanie Says:

    This looks so good! Cream cheese is so expensive here though:( Maybe I’ll try a different filling or save it for a Christmas treat:)

  7. can pumpkin roll be frozen?

  8. stacielk Says:

    Yes, you can freeze pumpkin rolls, I’ve never done it myself, but heard of others that have.


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