Sunday, October 30, 2011

Pumpkin Roll

Copyright 2011 LtDan'sKitchen blogs
Pumpkin Roll is my answer to pumpkin pie for Thanksgiving dinner. I have baked pumpkin pie almost every year not for myself but for my friends who really love them. Personally, I'm not too fond of them and I prefer something made with chocolate so this is a compromise for me. This recipe is based from the Joy of Baking website and I added some little changes to the recipe. I've made this so many times and it never fails to impress. 

Pumpkin Roll - Adapted*  

3/4 cup flour
1/2 tsp baking powder 
1/2 tsp baking soda 
1 tsp ground cinnamon 
1/4 tsp ground allspice 
1/4 tsp salt 
3 extra large eggs, room temperature 
1 cup granulated white sugar 
1/2 tsp pure vanilla extract 
2/3 cup pumpkin puree 

8 oz cream cheese, room temperature 
2 tbsp unsalted butter, room temperature 
1 cup confectioners' sugar 
1/2 tsp vanilla extract 
1/2 cup chopped walnuts or pecans 

1. Preheat oven to 375°F and grease 15 x 10 baking pan, line with 
    parchment paper, and then butter and flour the parchment paper.

2. In a large bowl, sift the flour, baking powder, baking soda, cinnamon, 
    allspice, and salt. 

3. Place the eggs with the sugar and beat on high speed until thick and 
    fluffy. Beat in the vanilla extract and pumpkin puree. Gently fold in 
    the sifted flour mixture. 

4. Pour the batter into the prepared pan, evenly spreading the cake 
    batter with an offset spatula or knife. Bake for about 13 - 15 minutes or 
    until a toothpick inserted in the center comes out clean and the cake, 
    when lightly pressed, springs back.

5. Cool the cake in the pan for 5 minutes before inverting the roll onto a 
    clean dish towel that has been sprinkled with confectioners' sugar. 
    Carefully remove the parchment paper, sprinkle lightly with 
    confectioners sugar, and roll up the pumpkin roll, with the towel. Place 
    on a wire rack to cool. 

6. While the cake is cooling, beat the cream cheese, butter, and vanilla 
    extract until light and fluffy. Add the sugar and beat until smooth. Then 
    fold in the nuts. 

 7. To assemble, unroll the cake and spread with the filling, and reroll. 
    Transfer to a serving platter and cover and chill in the refrigerator for a 
    few hours or overnight. 

Copyright 2011 LtDan'sKitchen blogs
The cake can be served immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice. Just before serving, dust with confectioners sugar. 

*Joy of Baking: Pumpkin Roll recipe 

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