Hello everyone! This week’s bake is a delicious pumpkin roll. My mom, grandpa, brother, uncle, his girlfriend and friend all joined us for dinner at our house yesterday. We’ve never hosted so many people for dinner so it was kind of a moment of truth for us in hospitality. I decided to go with this roll adapted from this Libby’s recipe because it was a showstopper and looked like the perfect pumpkiny, creamy fall dessert. As good as it looked I was still nervous about this one because I knew at the end it involved rolling the thin layer of cake and all I could think about was the crumbly failure it could end up as. However my fears were not realized and it turned out amazing.
Here’s how it went down…
First prepare your pan and preheat the oven to 375. Grease a jelly roll pan with butter or crisco then place parchment paper on top. Grease and flour the parchment and sides so you get a really easy to remove finished product.
Then get your dry mix going with the flour, baking powder, baking soda, spices, and salt.
Next get the eggs and sugar mixing in your standing mixer. Mix until the eggs lighten in color and mixture seems thicker.
Then add in the pumpkin puree. Once that’s in add the dry mixture and beat just to combine.
Then spread the batter evenly into the pan. Try not to move the batter that is touching the pan too much so you don’t disturb the protective layer of butter and flour you created earlier. My cake turned out a little lopsided because my batter wasn’t even when I poured it so make sure to get it right unless you’re looking for that rustic look.
Bake for 13-15 mins until set and the cake springs back when you touch it.
While your cake is baking prepare a clean dish towel with a sifted layer of powdered sugar.
When the cake is done get ready to work fast! Carefully loosen from the pan. I lifted the parchment paper a little bit to get it ready. Then carefully turn it out onto the prepared towel (going the same direction- lengthwise to lengthwise…see pic). It’s a tricky operation because you are also dealing with a hot pan. I used one gloved hand to hold the pan and the other free hand to ensure a safe drop onto the towel.
Once that’s done, roll the hot cake up like a burrito starting at the short edge! It will cool like this for at least 30 mins.
While it’s cooling combine butter, cream cheese, vanilla, and sifted powdered sugar in a mixer and mix until well combined and delicious looking.
When the cake is done cooling carefully unroll it.
Spread the cream cheese mixture evenly into the surface of the cake.
Roll the cake once more (this time without the towel). Let it set in the fridge one hour and cover it with plastic wrap so it stays moist!
When ready to serve top with sifted powered sugar and cut little slices of the log to reveal your devious pinwheel of pumpkin bliss!
My photoshoot was not ideal for this finished product as I was cutting and serving when I realized I needed to take the pictures for the blog! Yikes!
I hope you like this bake and don’t run into too many hurdles. It really was yummy and even got a thumbs up from my picky dude. Let me know in the comments if you bake this and post a pic! See you next week
xo,
Olivia
Ingredients:
For cake:
- 3-4 tablespoons powdered sugar
- 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 (room temperature)
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
For filling:
- 1 package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- More powdered sugar for garnish
Method:
- Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan and line with parchment paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle generously with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan.
- Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with short side. Cool completely on wire rack.
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!
The Sunday Baker 