Monday, November 8, 2010

Pumpkin Roll Cake

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.

Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

  1. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  2.  Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
    Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing:
     In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
     When the cake has cooled completely, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.
     Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

I made a few adjustments to the above recipe. I used 1/2 cup whole wheat flour and 1/4 cup all purpose flour.
I also used 1 tspn. cinnamin and 1tspn. nutmeg since I had no pumpkin pie spice mix.
Make sure that the cake is COMPLETELY cool, or else when you go to unroll it, it will crack in half. This happened to mine, and so when I added the frosting and rolled it up, it basically just fell apart.
Also, instead of greasing a pan I used parchment paper, and the cake came right off.
 I used a 13x9 pan. Next time I will probably use a cookie sheet so that I can spread the batter much more thin. I'm hoping if it is thinner, it will roll/unroll easier.
The frosting was delicious, but the cake a little bland.
The frosting was really rich, and so one small piece was perfect.

No comments:

Post a Comment