Sunday, October 11, 2009

Pumpkin Roll

Hi there!

I am sorry I have been slack! Let me tell you why! I was asked by a local magazine to do a monthly recipe feature, featuring 5-6 recipes each month. I have been busily cooking things for the magazine and I have neglected my blog. So sorry about that!

Before I get started with my recipe, I wanted to give a shout out to my friend who has started a blog on party ideas that she has done in the past. Give her a visit or two or more if you can! She has such fab ideas on entertaining!!!

So, do you need a new festive dessert for the holidays this year???? If so, I have one for you. I found this recipe on a Pumpkin Cake Roll. Looked interested and it has CREAM CHEESE in it. I love cream cheese! I made it last night and wow! It is yummy. Let's get started!

Ingredients
  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
Filling
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional
Let's put it together.

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. (I used parchment paper and it turned out just fine. Also, my pan was not 1 inch thick - more like .5 inch and I had no problem). Grease the paper and set aside.

In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. (If you are not sure what soft peaks are, here is how you tell. When you lift your beaters out of the mixture, the mixture lifts up but doesn't stay there). Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Now you want to bake at 375°F for 12-15 minutes or until cake springs back when lightly touched. Mine took only 12 minutes. So, keep an eye out if you set your timer for 15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. (Ugh, this was frustrating for me. You just have to get the guts and flip really fast or your cake will break in half.) Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

While that is cooling, beat the cream cheese, butter, confectioners sugar and vanilla until smooth.

Once the cake has cooled, you are ready to add the filling! Unroll the cake and spread the filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.

To serve: Remove from the freezer 15 minutes before you are ready to eat. Let's have a look!

See how pretty! The pumpkin flavor is so yummy and with the cream cheese filling... YUMM. You have to try this. I have not frozen this for a lengthy time, but I would assume like many cake type things, you can freeze for a few months and be just fine.

Now, get a move on it! Get in the kitchen and try something new!

4 comments:

KZK said...

That looks so GOOD! I'm going to have to try this. Pumpkin, cream cheese frosting..... that's MY kind of combo!!!
KZK

Simcha said...

that looks soooo dealiish!

Teddy Westlife said...

That looks yummy!

Unknown said...

My sis-in-law makes a pumpkin cream cheese roll just like this and it is sooooo scrumptious!!!! :o) I love it! What a great recipe for this time of year-so fall-ish! So 'Shelly Crocker'--what magazine can we find your recipes?! Congrats! How fun!