Sunday, October 31, 2010

Pumpkin Roll

I have only had pumpkin roll a few times. It is delicious and tasty, but it seems to be regional, as I had never heard of it before moving to PA - and here, it's everywhere. So when my friend was having her Halloween party, I decided to try making pumpkin roll. Now, like other roulades (rolled cakes), it was a little bit intimidating. I mean, rolling up a cake? So many things could go wrong there. I've never even made a roulade before. But the recipe was so easy-peasy and with the help of cheesecloth, I didn't break the cake. It turned out delicious and was enjoyed by all. I would make this again.



Pumpkin Rolls
Penzeys catalog

This recipe from Jacki is so pretty and sure to impress your family and friends. Plus, it is super delicious. As far as rolls go, this is a pretty easy recipe to start with if you’ve never done one.

3 large eggs
7 1/2 ounces canned pumpkin (half of a 15 oz. can)
1 cup sugar
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Penzeys Cinnamon

8 ounces cream cheese, softened
1 cup powdered sugar + 2 TB. for topping
1 teaspoon pure vanilla extract
2 tablespoons butter

Preheat oven to 375°. Line a jelly roll pan with wax paper and spray with non-stick spray or rub with oil. In a mixing bowl, beat together the eggs and pumpkin. Gradually add the dry ingredients and mix well. Pour the batter in the pan and spread evenly using a flexible spatula. Bake at 375° for 12-15 minutes. Gently turn the cake over and ease out onto a clean dish towel (not a terry one, a plain cloth), or cheesecloth, discard the wax paper and carefully roll the cake from the short end. Let cool for about 30 minutes. If it is left too long rolled up it is hard to unroll it without cracking. While the cake is cooling, beat together the filling ingredients. When the cake is cool, unroll, spread gently with the filling all the way to the edges, re-roll and place on a serving platter. Sift 2 TB. powdered sugar over the top. Admire, then cut into circles and serve.

Yield: 16-18 servings

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