Monday, November 7, 2011
Thanksgiving Series: Pumpkin Cake Roll
So far, we've highlighted a wonderful Thanksgiving starter, and a great side dish. I have more side dishes to come, but wanted to focus on a dessert today - and this is one of my favorites. If you want to do a great pumpkin dessert that's not pie (it's hard for me to believe anyone does not like pumpkin pie, but I know it's true!), this is the cake for you.
Don't be intimidated by the flipping and rolling and unrolling. Just be decisive and gentle (sounds contradictory but it's true!) and this cake will turn out beautifully. Best of all, it's SO delicious. It will be hard to eat just one slice.
This is a recipe repeat. If you've never made a cake roll before, I highly suggest visiting the original post for a complete step by step. (And a look at my first try - epic failure!)
One year ago: Pumpkin Custard Pie
Two years ago: Apple Bundt Cake
Find more inspiration at Mouthwatering Mondays, Mangia Mondays, Your Recipe, My Kitchen, Menu Mondays, This Week's Cravings, These Chicks Cooked, What's Cooking Wednesday, Made it on Monday, What's on your plate?, Recipes I Can't Wait to Try, Let's Do Brunch.
Pumpkin Cake Roll
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup chopped walnuts, optional
6 oz. cream cheese, softened
1 cup powdered sugar
2 Tbsp. butter, softened
1/2 teaspoon vanilla extract
In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice and beat until combined.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch jelly roll pan; line with waxed or parchment paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired. Serves 10.
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