Friday, November 4, 2011

Pumkin Roll Recipe


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


    • Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper grease the paper REALLY WELL and set aside.  
    I had a larger pan and it worked fine.  The batter is thick and can be spread to the cake size you want.  The original recipe says to use  wax paper.  I did the first time and 1/2 the cake stuck to it.  But I also didn't grease the wax paper as well as the parchment.  So probably the important part is to grease the paper REALLY WELL.   I used PAM.  

    • In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
    • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. 
    • Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. 

    • Turn cake onto a kitchen towel dusted with confectioners’ sugar. [I dusted the cake, and the towel only where needed]. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

    • In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

    This turned out delicious.  My family was begging for more.


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