Cakes Desserts Seasonal

Pumpkin Roll

DSC_7634_4I had the amazing luck of getting assigned to a training for work in Detroit last week so I was able to drive up to visit my family in Canada for a weekend. It was the week before Canadian Thanksgiving so my wonderful Aunt made a Thanksgiving feast, and my brother drove down to visit as well. It was really nice, and I am so glad that I got to make an unexpected family trip. I even got to see my oldest friend and go to a cheesy haunted house (that was actually really terrifying) so it was a great weekend.

My Aunt, like all of the other women in my family, LOVES to feed people. She had meals planned out for the whole weekend and had bought all of my favourite foods. She made three pies AND this pumpkin roll. Needless to say, I left the house with a stack of handwritten recipes (the best kind). I have always loved cake rolls but thought that they looked exceedingly complicated to make. It turns out that they are pretty darn easy as evidenced by my successful pumpkin roll! It turned out delicious, but not quite as delicious as my Aunt’s. I’m probably missing the secret ingredient of love.

The shopping list for this cake is really short, and I already had pretty much everything I needed. I always love it when that happens! I did need to go to the store for more sugar and ended up coming home with a pile of mini pumpkins. I saw them in a bin at Trader Joe’s and made a beeline for them with my arms outstretched while exclaiming, “OOOOOOOO!!!!”. I looked to my left, and there was a 10-year old girl doing the exact same thing. We then both proceeded to walk around the grocery store hugging our pumpkins. I am not ashamed.
DSC_7627_2Pumpkin Roll
3 eggs
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon salt
3/4 cup flour
1 cup sugar
1 teaspoon baking soda
Icing sugar, for dusting

Preheat oven to 350 degrees F.

Whisk together the dry ingredients in a large bowl (cinnamon through baking soda).
DSC_7563_2Mix in the eggs and pumpkin until smooth.
DSC_7570_2Grease a 15- x 10- inch jelly roll pan (cookie sheet with edges) and line with wax paper. Grease the wax paper as well (this cake sticks to everything so you have to take extra precautions).

Pour the cake batter into the pan and bake for 15 minutes at 350 degrees F.
DSC_7573_2Spread out a thick layer of paper towels on a large surface on the counter and sprinkle with icing sugar.

Use a knife to loosen the edges of the cake immediately after it comes out of the oven. Flip it on top of the paper towels and turn the cake out onto the paper towels.
DSC_7580_2Roll up the cake in the paper towels and place seam down on a wire rack to cool.
DSC_7585_2

Cream Cheese Frosting
1 package cream cheese (8 oz.)
6 Tablespoons butter
1 teaspoon vanilla
1 cup icing sugar

Combine all ingredients with a mixer. 
DSC_7587_2As soon as the cake is cooled, unroll it from the paper towels and spread the cream cheese frosting over the top of it. The cake will be lifted up a bit from being rolled so don’t try to press it down too flat or it will crack.
DSC_7604_2Roll the cake up again once you have iced it and store in the fridge. Slice to serve!
DSC_7611_2

Pumpkin Roll
Total time: 
 
Ingredients
  • Pumpkin Roll:
  • 3 eggs
  • ⅔ cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ¾ cup flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • Icing sugar, for dusting
  • Cream Cheese Frosting:
  • 1 package cream cheese (8 oz.)
  • 6 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup icing sugar
Instructions
  1. Pumpkin Roll:
  2. Preheat oven to 350 degrees F.
  3. Whisk together the dry ingredients in a large bowl (cinnamon through baking soda).
  4. Mix in the eggs and pumpkin until smooth.
  5. Grease a 15- x 10- inch jelly roll pan (cookie sheet with edges) and line with wax paper. Grease the wax paper as well (this cake sticks to everything so you have to take extra precautions).
  6. Pour the cake batter into the pan and bake for 15 minutes at 350 degrees F.
  7. Spread out a thick layer of paper towels on a large surface on the counter and sprinkle with icing sugar.
  8. Use a knife to loosen the edges of the cake immediately after it comes out of the oven. Flip it on top of the paper towels and turn the cake out onto the paper towels.
  9. Roll up the cake in the paper towels and place seam down on a wire rack to cool.
  10. Cream Cheese Frosting:
  11. Combine all ingredients with a mixer.
  12. As soon as the cake is cooled, unroll it from the paper towels and spread the cream cheese frosting over the top of it. The cake will be lifted up a bit from being rolled so don't try to press it down too flat or it will crack.
  13. Roll the cake up again once you have iced it and store in the fridge. Slice to serve!

 

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