Tuesday, December 8, 2009

Pumpkin Cake Roll

I took pictures while I was making the Pumpkin Cake Roll for Thanksgiving so I'm going to do a tutorial of sorts starting off with the ingredient list and then explain the rest of the recipe with pictures. Here goes:

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt

1 pkg (8 oz.) cream cheese, softened
2 Tbsp butter, softened
1 cup confectioner's sugar
3/4 tsp vanilla extract

Line a 15x10x1 in. baking pan with waxed paper, grease the paper and set aside. ( I tried it with the wax paper and then tried it just greasing the pan itself and the latter worked better for me. But if you want to use wax paper, that is up to you.)

In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. (Of course you have to separate the eggs first.)

And this is what it means by "lemon-colored".

Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small mixing bowl, beat egg whites until soft peaks form.

Here is an example of "soft peaks".

Gradually add remaining sugar, beating until stiff peaks form.

Voila! Stiff peaks.

Fold into egg yolk mixture.

Combine the flour, baking soda, cinnamon and salt.

Gently fold into pumpkin mixture.

Spread into prepared pan.

Bake at 375 for 12-15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioner's sugar. If you used wax paper you peel it off now.

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on wire rack. (I usually put mine in the fridge to speed things up a bit.)

In a mixing bowl, combine cream cheese, butter, confectioner's sugar and vanilla; beat until smooth.

Unroll cake; spread filling evenly to within 1/2 inch of edges.

Roll up again. Cover and freeze until firm.

May be frozen for up to 3 months. Remove from freezer 15 minutes before cutting. Dust with confectioner's sugar if desired.

Hope you enjoy making it. I love this recipe. I've found that if I get the big can of pumpkin I can make 3 of these and one pumpkin swirl cheesecake, which will be my next tutorial. I've also heard that you can use the same amount of banana instead of pumpkin and make it the same way for something different. I'll have to try that.

Let me know what you think!


Angela said...

Looks delicious - can you just come and make me some so I don't have to make my own?

Sadie said...

YUmmmmm... I'm drooling!