A phenomenal dessert that freezes well,
so the pumpkin log roll can be made ahead of time
and sliced while frozen into pieces for a stunning presentation...
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Prep: 15 Mins.
Bake: 12-15 Mins.
INGREDIENTS
Roll:
Wet Mixture:
3 large eggs, slightly beaten
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
6 tablespoons unsalted butter, at room temperature
2/3 cup pure pumpkin
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Dry Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon nutmeg
Filling:
1 (8 oz. tub), cold, whipped cream cheese
1 cup confectioners' (powdered) sugar, sifted
6 tablespoons unsalted butter, at room temperature
1 teaspoon mapleine
--Additional confectioners’ sugar (for decoration)
METHOD
Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan;
line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).
Beat eggs, granulated sugar and butter in large mixer bowl until
thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet
ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.
Bake for 12 to 15 minutes, until top of cake springs back
when touched.
Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.
Turn onto working surface. Carefully peel off parchment paper.
Roll up cake and towel together, starting with shorter end.
Cool seam-side down on wire rack for 15 minutes.
Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.
Turn onto working surface. Carefully peel off parchment paper.
Roll up cake and towel together, starting with shorter end.
Cool seam-side down on wire rack for 15 minutes.
Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1
cup sifted confectioners’ sugar, butter and mapleine in small
bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake
to within 1/2” of all edges.
Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.
Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!
~~~~~~~~~~~
Tip:
If freezing pumpkin log roll, defrost first to serve
whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve
individually.
2 comments:
This pumpkin roll looks and sounds absolutely fantastic! Can't wait to try :)
Happy Blogging!
Happy Valley Chow
Thank you so much, Happy Valley Chow! Enjoy ;)
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