Search The Web

Wednesday, November 23, 2011

Pumpkin Rolls


I made the mistake of taking a Pumpkin Roll to Thanksgiving with my family one year. It was a big hit. Now if I show up without it, I have an uncle and a brother that are really disappointed. Not only is it one of my favorites, its become a favorite of  theirs as well.  Speaking of Thanksgiving, it is  a huge event with my mom's side of the family.  She comes from a family of 10 kids, so you can imagine how big the get together is.  We have to meet at my aunt's cafe so that we can all fit in.  When we have all had our file, my aunt and uncle turn on the open sign and feed all the tourists that are driving through. We've had people from all over the world join us for Thanksgiving, and they are very thankful to have something to eat as there is no where open in my tiny little hometown. Even if there was another place open, my aunt is the only cafe in town, so very limited options.

Pumpkin Roll Ingredients 

3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 tsp lemon juice
3/4 cup flour
2 tsp ground cinnamon*
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt
1 tsp baking powder

Filling Ingredients: 

1 cup confectioners' sugar
8 ounces of cream cheese, softened
4 tablespoons butter, softened
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Line a 13" x 18" jelly roll pan with parchment paper and spray with cooking spray.  It is such a thin layer that the cake will stick if not on wax paper, parchment paper or a silicone mat.
Beat eggs with electric mixer for 2 minutes. Add sugar slowly while still beating and beat for an additional 3 minutes. Fold in the pumpkin and lemon juice.
Mix together the dry ingredients in a separate bowl. Fold into the wet ingredients. Spread batter onto prepared pan. Bake for 15-18 minutes. 
(*2 tsps of pumpkin pie spice can be substituted for cinnamon, nutmeg and ginger.)

While the cake is baking spread out a dish towel (cotton, not terry), sprinkle with 1/4 cup of powder sugar. After cake is finished cooking turn out onto towel. Remove the parchment paper from bottom of the cake.  Roll the cake and towel up together the long way.  The powder sugar keeps the towel from sticking to the cake;  the towel keeps the cake from sticking to itself.  Place cake seem side down to cool.  Let cool for 30 minutes.

Prepare the frosting by blending together the cream cheese, powder sugar, butter and vanilla.
When cake has cooled, unroll from the towel.  Spread with the cream cheese frosting. Reroll without the towel.  Wrap with plastic wrap. I usually cut in half to make it easier to handle. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.  Pumpkin rolls freezer very well.  Wrap in tinfoil for place in a freezer bag before freezing.

If you like a thicker cake try this recipe:

Alternate Cake Recipe:

3 eggs
1 cup white sugar
1 cup pumpkin puree
1 tsp lemon juice
1 cup flour
2 tsp ground cinnamon*
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt
1 tsp baking powder


Follow the same directions as above.




No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...