Whew! Feels great to be done with all those final papers and be back home for the winter (: With the amount of writing Caroline and I have done for our classes this semester/quarter, I bet we could just about publish a small novella! Some kind of fusion between the post-British Empire and bioethics/health activism...hmmm. That would be interesting
And of course, I must give my two cents on the topic of weather now that I'm back home. Here I am bundled up in my thickest furry coat, already acclimated to the 20-30 degree Chicago weather, and then I arrive home to a balmy 50 degrees. Seriously, the temperature difference between Chicago and Indiana never fails to astonish me. Winter coat? Who needs that? I'll just wear this T-shirt, thank you very much
So I might be a little crazy for still making pumpkin recipes in the middle of December, but when I came across these pumpkin rolls...GAH, I just couldn't help myself. I was in a very pumpkin mood all of a sudden. I hope you guys will forgive me...I dusted the rolls with powdered sugar so that it looked snowy and pretty (:
I've always wanted to try making a cake roll, so I was pretty excited to make these pumpkin rolls. It seemed really intimidating at first because there are always the warnings of a cracked cake or something that doesn't work out in the cake-rolling steps. But luckily I had no trouble at all working with the cake, and I think it turned out all right, don't you think?
It's actually a lot easier than I expected; I don't really have any special advice other than to make sure the baking sheet is well-greased so that it is easy to transfer the cake to the parchment paper for rolling.
Seriously, these are de-li-cious and make for a stunning presentation (especially if you make in the autumn months). The pumpkin cake is super moist and flavorful, and the cream cheese filling is on point. I bet it would be even more tasty with cinnamon cream cheese. Mmm...
I'm definitely making these cake rolls again, maybe experimenting with different flavors and filling combos. Hope you guys give these pumpkin rolls a try, if not this year then next fall!
From Brown Eyed Baker | Yield: 8 - 10 servings | Time: 2 hours
For the cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup granulated sugar
2/3 cup pure pumpkin puree (i.e. Libby's)
For the filling:
8 ounces cream cheese, room temp
6 tablespoons unsalted butter, room temp
1 cup powdered sugar
1 teaspoon pure vanilla extract
Powdered sugar, for sprinkling
For the cake:
Preheat oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan. Line with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a separate bowl, thoroughly beat sugar and eggs (2 minutes). Add pumpkin, then fold in dry ingredients. Do not over-mix. Pour into pan and smooth into an even layer. Bake for 13 - 15 minutes, until top of cake springs back when lightly pressed. Run a knife around the sides of the pan to loosen the cake.
Prepare a piece of parchment paper on the counter and sprinkle with 1/4 cup powdered sugar. Turn the cake out onto the prepared piece of parchment paper and carefully peel off the parchment paper from the top of the cake. Starting with short end, carefully roll up the cake with the parchment paper. Place rolled cake on wire rack, seam-side down, and allow to cool to room temperature.
For the filling:
Beat cream cheese and butter until smooth. Add powdered sugar, then vanilla.
Carefully unroll the cake. Spread cream cheese filling evenly over the surface of the cake. Re-roll cake. Wrap tightly in plastic wrap and refrigerate for 1 hour. When ready to serve, dust with powdered sugar. Enjoy!
Storage Note: Wrap tightly in plastic wrap or place in air-tight container and refrigerate.