Pumpkin Roll
I am getting accustomed to Fall's cooler weather and embracing Fall desserts. I love desserts like a Pumpkin Roll because they embody the flavors of fall without being over-the-top sweet.
I am getting accustomed to Fall's cooler weather and embracing Fall desserts. I love desserts like a Pumpkin Roll because they embody the flavors of fall without being over-the-top sweet.
- Carbohydrate 7.07547893155071 g
- Cholesterol 55.7076923076923 mg
- Fat 3.87972084714838 g
- Fiber 0.624915541518255 g
- Protein 2.61135470082855 g
- Saturated Fat 1.91646359271355 g
- Serving Size 1 1 Serving (45g)
- Sodium 56.5404841892731 mg
- Sugar 6.45056339003245 g
- Trans Fat 0.536163441917993 g
- Calories 73 calories
Step-by-step
- You will also need a dish towel and 1/4 cup of powdered sugar to sprinkle on towel for later
- Preheat oven to 375 degrees F. Grease a 15 x 10 jellyroll pan, line with wax paper, grease and flour wax paper.
- Combine flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt in bowl.
- Combine eggs and granulated sugar in a large bowl, mix thoroughly. Mix in pumpkin. combine wet mix with flour mix and blend well. Spread final mixture evenly on wax paper. (option - sprinkle with 1/2 cup of crushed walnuts).
- Bake for 13 minutes (dark colored pans may require less). Cake should be spongy when complete.
- Spread dish towel and sprinkle thoroughly with 1/4 cup powdered sugar to prevent sticking.
- When cake is complete, immediately use paper to remove cake and flip over on towel. Carefully remove wax paper from cake. Roll cake and towel together. Place on wire cooling rack for at least 90 minutes.
- While cake cools, beat cream cheese, butter, 1 cup powdered sugar, and vanilla extract in mixing bowl until smooth.
- When cake is cool, unroll cake, spread with cream cheese mixture over entire cake. Re-roll cake. Wrap entire cake in plastic wrap and place in refrigerator for at least 2 hours.
Beyond the Measuring Cups
The ingredient list reveals what goes into the batter, but it omits how the moisture content of pure pumpkin puree fluctuates throughout the autumn harvest. Freshly canned pumpkin puree can vary in water weight depending on the squash variety and processing method. If the batter appears exceptionally fluid after combining the wet and dry components, let it rest for five minutes to allow the all-purpose flour to fully hydrate before spreading it onto the wax paper.The Mechanics of Rolling
Rolling a warm sponge cake requires strict adherence to timing to prevent cracking along the exterior crust. The cake must be inverted onto a powdered towel immediately upon exiting the 375 degrees F oven while the internal starches are still pliable. Rolling the hot crumb while trapped inside a porous dish towel establishes a structural memory. Letting it sit on a wire rack for ninety minutes allows the moisture to redistribute evenly before the cream cheese filling goes inside.Scaling and Proportions
Adapting this formulation for different pan dimensions requires maintaining the strict ratio of one large egg to roughly one-quarter cup of flour. Standard jellyroll pans measure 15 by 10 inches, which yields a thin layer that bakes in precisely 13 minutes. Thicker layers baked in smaller pans will fail to roll without breaking, while thinner sheets will overbake and dry out. Wrapping the finished dessert in plastic wrap and chilling it for two hours firms the cream cheese filling for clean slices.
