Roll! Roll! Roll in ze hay!
It’s fall. I crave pumpkins pretty much all year round. And when fall gets here I indulge my love of pumpkin unashamed. So yesterday, I made a pumpkin roll, which was damn tasty. It was so tasty, that I’m going to share the recipe. Yeah, I know… I love you, too.
You can use pumpkin from a can if you want. I did yesterday and it was fabulous. If you’re an overachiever, you can process your own pumpkin. Martha Stewart would certainly process her own pumpkin. But to tell you the truth, I can’t tell the difference between canned and home processed. So I use canned.
I like Libby’s 100% Pure Pumpkin because the only ingredient listed on the label is PUMPKIN (unlike other brands that slop in junk like high fructose corn syrup and such). But any brand that only contains pumpkin will be fine.
To make the roll, you have to make the cake and the filling.
15 x 10 inch jelly-roll pan
mixer (could be you, could be electric – I prefer my KitchenAid 6 qt stand mixer to a spoon)
thin cotton baking towel (you’ll need at least 2 – I used 3 yesterday)
wire cooling rack
large mixing bowl (I used the large bowl of my stand mixer and just washed it between uses – if you want you can use 2 bowls: one for the cake and one for the filling)
milk (about 3 Tbsp.)
powdered sugar (about 1-1/2 cups)
some kind of serving platter that can handle a 4 x 10 inch roll
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
15 oz. pure pumpkin (if you like less of a pumpkin taste, you can use 2/3 cup)
1 cup chopped walnuts (optional)
1. Preheat oven to 375oF.
2. Grease the jelly-roll pan.
3. Line the bottom of the pan with wax paper.
4. Grease the wax paper.
5. Sprinkle the towel with powdered sugar.
6. In the bowl, combine all the cake ingredients. (If you’re doing this by hand, or with a crappy mixer, you’ll first need to mix the eggs and sugar until thick. Then add the pumpkin and dry ingredients. Gawd, why are you doing this by hand?)
7. Spread cake batter evenly into prepared pan.
8. Sprinkle with nuts if desired.
9. Bake the cake 13 -15 minutes, until the cake springs back up when you touch it.
10. Immediately loosen the cake and turn it out onto the sugared towel.
11. Peel off the wax paper from the cake.
12. Roll up cake and towel together starting at narrow end. (this is where I used two towels – it may take you one)
13. Let the rolled up cake cool completely on the wire rack. (this will take a while since it’s a really hot cake log about 4 inches thick – mine took 4 hours yesterday)
1 package (8 oz.) softened cream cheese
1 cup powdered sugar
6 Tbsp. softened butter
1 tsp. vanilla extract (more or less – I like more)
Filling Instructions and Roll Assembly:
1. Beat filling ingredients in a bowl until smooth. (this is where it’s important that the butter and cream cheese are soft, otherwise you’ll never get this stuff smooth)
2. Carefully unroll cake, removing towel(s).
3. Spread filling evenly over the inside roll of cake.
4. Reroll the cake.
5. Wrap the roll in plastic wrap. (I used a towel I’d previously used to roll the cake)
6. Refrigerate at least 1 hour.
7. Sprinkle with powdered sugar before serving, if desired. (I glazed the roll with a mixture of about 3 Tbsp. milk with a cup powdered sugar)
It’s wonderful. Enjoy!