I’ve made this cake several times, and it never fails to impress. Recently I used a sugar pumpkin and made fresh pumpkin puree. Fresh puree makes this desert even better, and it’s not difficult to make. However, it takes time. You’ll probably want to make the puree a day or two before.
My previous post was about making the puree. You can follow those directions if you want to try it, … or you can do this …
It isn’t quite as good as fresh pumpkin, but it’s still really good. Just be certain that you don’t buy pumpkin pie filling. Get the pure pumpkin.
Pumpkin Cake Roll
- 1 cup flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 eggs (at room temperature)
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 cup chopped walnuts (optional)
- powdered sugar
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 375 degrees.
- Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.
- Sprinkle powdered sugar on a thin cotton kitchen towel.
- Combine flour, baking soda, baking powder, cloves, cinnamon, and salt.
- Beat the eggs and sugar.
- Add pumpkin and continue to beat for one minute.
- Stir in flour mixture.
- Spread evenly in prepared pan.
- Sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.)
- Bake at 375 degrees for 15 minutes.
- Immediately loosen the edges of the cake with a knife, and turn it out onto the prepared towel.
- Carefully remove the parchment.
- Starting at a narrow end, roll the cake and towel up together.
- Cool completely on a wire rack.
- FILLING DIRECTIONS
- When the cake has cooled, beat the filling ingredients together.
- Carefully unroll the cake, and spread the filling on it.
- Roll it back up, and wrap in plastic.
- Refrigerate at least 3 hours.
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Preheat oven to 375 degrees F.
Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.
Combine and whisk together the following:
1 cup flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon ground cloves
¾ teaspoon ground cinnamon
½ teaspoon salt
In a mixer bowl, beat:
4 eggs (at room temperature)
1 cup granulated sugar
1 cup pumpkin puree
Continue to beat for one minute.
Stir in flour mixture.
Spread evenly in prepared pan, and sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.)
Bake at 375 degrees for 15 minutes.
Sprinkle powdered sugar on a thin (lint-free) cotton kitchen towel.
When baked, immediately remove the cake from the pan to the sugar-sprinkled towel’ This is how I do it. ….
Start by making sure the edges are loosened from the pan. If the cake hasn’t pulled away from the edges on its own, run a butter knife between the cake and pan.
Carefully lay the towel, sugar side down, on top of the cake in the pan. Then, holding the towel taut across the cake, flip it over.
Now, gently lift off the pan, and …
… peel away the parchment.
Starting at one of the narrow ends,
1. Fold the towel over.
2. Gently roll the cake and towel together.
4. When the cake is all rolled up, continue to roll the end of the towel around to hold everything in place.
Cool completely on a wire rack.
When the cake has cooled completely, beat the following ingredients together until smooth:
8 ounces cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
1 teaspoon vanilla
Slowly, unroll the cake.
Spread with filling, and re-roll. (This time WITHOUT the towel.)
Wrap with plastic, and refrigerate for at least 3 hours, but preferably overnight.
When ready, …
… slice and serve.