It's pumpkin. It's cinnamon and clove. It is the unmistakable scent of the holidays.
Pumpkin pie is a staple for Thanksgiving. Everyone makes it. We make it in mass quantities! You just grab the can of pumpkin and use the recipe on the back.
But sometimes you want something different. Something a little more sweet. Maybe a little more elegant. Something you can take to the potluck at work and wow everyone with your amazing skills.
What? You don't have amazing pastry skills? It's OK. I got ya covered.
Pumpkin Roll Cake!!!
Wait! Don't run away! It's not as difficult as it looks. It is actually quite simple. A simple sheet cake in a jelly roll pan. A velvety cream filling. Just a touch of powdered sugar and your done. OK maybe I missed a step or two, but, really, it isn't hard at all.
NOTE: I doubled the recipe....it didn't turn out quite as I had hoped. So, I dont have as many pics this go round. Maybe some others will have a bit of luck-Try not doubling, I think that is where I went wrong. I will try again later and post the results.
Start by mixing sugar and eggs until light and fluffy.
Mix in some pumpkin puree. Homemade is always great, but canned will work just fine for the less adventurous.
Add flour and spices and mix well.
While the cake bakes, beat cream cheese with butter, vanilla, and lemon zest until light and flluffy.
Fold in whipped topping and refrigerate.
De-pan cake onto a kitchen towel that has been dusted with powdered sugar.
Starting with narrow end, roll up the cake with the towel.
Allow to cool. Unroll cake and spread with cream cheese mixture. Sprinkle with nuts if desired.
Roll the cake back up and chill. Just before serving(or before you leave the house) slice off just enough of the ends to reveal the beautiful swirl inside and dust the top with powdered sugar.
See? That wasn't too bad. It takes just a little bit of time, but you can make a dazzling dessert. Just be sure not to lose the recipe. You will be making this one over and over!
ANOTHER NOTE: The filling is so YUMMY! That part is definitely a keeper. The cake turned out a little too moist. Even with all the powdered sugar on the towel, it still stuck to it. After I tweak the recipe, I will be back for Round 2!
Pumpkin Roll Cake
3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup flour
1/2 tsp.cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1- 8oz brick cream cheese
6 Tbsp.butter
1- 8oz tub whipped topping
zest of half a lemon
1/2 tsp. vanilla
1/2 cup powdered sugar, more for rolling and garnish
Preheat oven to 375.
Beat eggs and sugar until light and fluffy. Add pumpkin puree and mix well.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt. Stir to combine.
Add flour mixture to egg mixture. Mix well.
Pour onto greased jelly roll pan(10 x 15) lined with parchment paper. Spread evenly.
Bake for 15 to 20 minutes until top feels spongy.
Meanwhile, beat butter, cream cheese, vanilla, and lemon zest. If you used canned pumpkin, feel free to add some of the leftover to the filling. Add powdered sugar and beat on high for 1 minute.
Cover and refrigerate until needed.
Remove cake by inverting on a clean kitchen towel dusted with powdered sugar. Starting with narrow end, roll up the cake, not to tight, and allow to cool.
Unroll cake, and spread with cream cheese filling. If desired sprinkle with nuts of choice. Re-roll cake and wrap tightly with plastic wrap. Chill until needed. Unwrap cake.
Slice off the ends for a clean look.
Dust with powdered sugar and enjoy!
No comments:
Post a Comment