Thursday, November 15, 2007

Pumpkin Roll


I'm pretty adventuresome in the kitchen and feel like I can conquer most projects. However, for some reason the roll cake has always intimidated me. I tried to make one several years ago and it completely fell apart. I had some leftover pumpkin from the pumpkin waffles so I thought I would try the traditional Libby pumpkin roll cake. I'm proud to say my pumpkin roll was a success! It came out absolutely perfect and was delicious as well. I now look forward to conquering the pumpkin roll cake in my Pastry Queen Cookbook and maybe even a Buche de Noel for Christmas.

Libby's Pumpkin Roll Cake
Source: verybestbaking.com

Ingredients:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)
Directions:
FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

4 comments:

Katie said...

I LOVE pumpkin rolls. Aren't they the best? Yours turned out so well!

Kayte said...

looks wonderful! i can't wait to make one for Thanksgiving.

Crystal's Creations said...

Yours looks great, I am making my first one on Wed for Turkey day!

Carrie said...

My pumpkin roll wasn't this pretty :-) I want to try another!