Try this Easy Pumpkin Roll Recipe recipe, or contribute your own.
- 3 eggs
- 1/2 tsp cinnamon
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- cake
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- filling
- 8 oz softened cream cheese
- 3/4 cup flour
- 1/2 tsp ground cloves
- 1/4 cup powdered sugar to sprinkle on your towel
- 1 can of 100% pure pumpkin
- 1 cup powdered sugar sifted
- 1 stick softened butter
- Carbohydrate 459.980895588798 g
- Cholesterol 693.51413661002 mg
- Fat 225.161947841496 g
- Fiber 5.35426665083567 g
- Protein 43.5628070892312 g
- Saturated Fat 122.87620447117 g
- Serving Size 1 1 recipe (1489g)
- Sodium 59416.1369968677 mg
- Sugar 454.626628937962 g
- Trans Fat 20.6060529818633 g
- Calories 3997 calories
Step-by-step
- Preheat oven to 375.
- Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper.
- Spray Paper lightly with cooking spray.
- Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
- In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
- In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
- Add in your pumpkin and continue to beat until mixed.
- Add in your flour mixture and mix.
- Spread on your prepared pan with paper.
- Bake for 11 to 15 minutes or until top of cake springs back when touched.
- Immediately loosen and turn cake onto prepared towel.
- Carefully peel off paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on wire rack. (for super fast cooling you can put it in the freezer too)
- In a medium sized bowl or stand mixer beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
- Unroll cake carefully.
- Spread cream cheese mixture over cake.
- Reroll the cake.
- Wrap in plastic wrap.
- Refrigerate at least one hour so it sets.
- Once it's completely done you will use a string to cut each piece.
- Carefully lift the bottom of the roll and place the string underneath the first piece.
- Bring each end of the string to the top of the roll and criss cross it and pull each end in the opposite direction eventually cutting each piece perfectly!
Preserved Puree Versus Fresh Squash
Canned 100% pure pumpkin delivers a standardized moisture content that raw winter squash simply cannot match without prior processing. Fresh sugar pumpkins contain significantly higher water levels, which will destabilize the delicate crumb of a jelly-roll sponge if not roasted and thoroughly drained in cheesecloth for several hours. Using canned varieties ensures the batter maintains the density required to support the leavening action of baking soda and baking powder. Excess liquid from homemade purées dilutes the batter, preventing the top of the cake from springing back reliably when touched after 11 to 15 minutes in a 375-degree oven.
The Mechanics of Ingredient Swaps
Altering fats or sugars introduces structural consequences to both the sponge and the cream cheese filling. Granulated sugar provides structural support and tenderness by trapping air during the egg-beating stage, meaning artificial sweeteners will yield a flat, rubbery texture unable to withstand rolling. Butter contains approximately 80 to 85 percent fat with water content that contributes steam to baking, whereas standard margarine introduces different emulsifiers that can cause the cream cheese mixture to break or liquefy during the mandatory one-hour refrigeration period.
Rolling and Slicing Dynamics
Hot-rolling the sponge inside a powdered-sugar-dusted kitchen towel immediately upon removal from the oven prevents the outer crust from cracking as it cools. Cooling the rolled cake sets the internal crumb structure in its curved shape, minimizing breakage when the filling is eventually added. Utilizing a clean string pulled crosswise instead of a serrated knife yields clean spirals without compressing the soft cream cheese and butter filling.
