Tuesday, January 4, 2011

Easier Than it Seems – Pumpkin Cake Roll

This is a favorite around our home. The holiday season is the perfect time to make it, since it can easily be frozen, and then can be thawed and served quickly.
DSC_2288For the cake part of the recipe you’ll need:

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
    DSC_2290Start by separating the eggs. Don’t worry, it is a temporary separation. They will soon be reunited in their quest for deliciousness.
    Beat the yolks on high speed until thick and lemon colored.
    DSC_2293 Add 1/2 cup sugar and pumpkin, beating until dissolved. (Or if you are forgetful like me, just add the sugar, and throw the pumpkin in later because you forgot.)
    Then comes the magic part. In a small bowl, beat the egg whites until they turn from a pale yellow. . .
    . . . to a beautiful creamy white. (and until soft peaks form)
    Continue to beat while gradually adding remaining half cup of sugar, until stiff peaks form.
    Then, reunite those eggs! Fold the two mixtures together gently. (And add in the forgotten pumpkin.)
    Oh, the colors! They make this the perfect fall dessert! (Or winter, spring, or summer, for that matter.)
    Combine flour, soda, salt, cinnamon, cloves and nutmeg. Mix well.
    Add flour mixture to batter, mix gently.
    Pour into wax-paper lined pans. Bake at 375 until cake springs back when lightly touched, approximately 12-15 minutes.
    In the meantime, sift powdered sugar onto a tea towel until thoroughly covered.
    Flip cake onto towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side.

    Cool completely on a wire rack.

    Now, on to the next thing. For the filling, you’ll need:

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional

  •  DSC_2315
    Beat cream cheese, butter, and powdered sugar. Add vanilla.
    Once cake is completely cooled, unroll gently, and throw a dollop (a huge dollop) of cream filling on top.
    Smother that pumpkiny bed with a sheet of creamy yumminess.
    Roll cake back up. Chill for several hours. (or freeze. To thaw, set out at room temperature for 15 minutes and then serve.)
    These are fantastic for those times when unexpected guests drop by, those parties where you are asked to bring a dessert, gifts for neighbors, etcetera.
    Don’t let the steps worry you! This is fun to bake and not nearly as hard as it looks. If you decide to try it, let me know! I’d love to hear how it works for you.

    1 comment:

    1. That is such a great presentation .. step by step .. like that :)


    Hi everyone! I am so glad that you dropped by. So, tell me, what did you think of this post?

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