DESSERT RECIPES forum: Pumpkin Roll
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|Here's the "official" recipe that I modify slightly. http://allrecipes.com/Recipe/Pumpkin-Roll-Cake/Detail.aspx?m...
The recipe that follows is the same one that my mom gave me, but I'll show my modifications in parenthesis. This recipe, I could say, has been in my family for generations (yea, 2.. my mom & me). Where my mom got it, I don't know. This is a staple in the NorthEast for Thanksgiving. This particular recipe works quite well at low & high altitudes.. but with high altitudes (like mine) it'll be extremely moist & probably won't look so pretty. But who cares! It's nummy!!
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking powder
(ground nutmeg/ground clove/pumpkin spice)
1 package cream cheese, softened
(1 cup chopped walnuts or pecans or even raisins, 100% optional)
2 large bowls (prefer glass)
1 large cookie sheet
aluminum foil to line the cookie sheet
PARCHMENT PAPER!!!!!!!! TRUST ME!! DO NOT USE WAX PAPER!!!!!!! http://www.amazon.com/Reynolds-Parchment-Paper-Square-Feet/d...
1 electric handmixer
1 wooden spoon
It's very easy to make this at night, whole thing takes about 1hr, 15 minutes from start to finish. I can whip up about 4 of these in 2 hours.
Turn your oven on to 375. Line your cookie sheet with aluminum foil, then place the parchment paper on top of that. Trust me. :)
In 1 large glass bowl, mix the three eggs & beat until fluffy with the 1 cup sugar. Add the 2/3rds pumpkin, mix again until fully mixed. In the other large glass bowl, mix together the 3/4 cup flour, 1 tsp (TEASPOON, NOT TABLESPOON!!! TRUST ME!!!!!!!!!!!!) baking powder (Clabber Girl), and spices (I just mix until it smells about right.. so more or less depending on taste. I don't like that much cinnamon, so I only put about 1/2 teaspoon, but I like clove, so I put in 1/4 tsp, along with the pumpkin spice. I was out of nutmeg, though). Mix with wooden spoon until nicely mixed. Pour this into the pumpkin glop (trust me, it'll look gloppy). You'll at first see that it's really really liquidy, but after you mix thoroughly with the wooden spoon, you'll see it'll turn the consistancy of cake batter. Pour this onto the parchment paper-lined aluminum foil-covered cookie sheet. Using the wooden spoon, spread (kind of beat) it around until it's a rough rectangle. Place into oven & let cook for 15 minutes. When it's done, it'll be nice & brown, but a toothpick won't come clean.. it's OK. I just put this outside in my garage to cool (this is where it takes the longest because you want it to be COLD to the touch when you ice it).
Wash one of the glass bowls & empty the package of Cream Cheese (the Walmart brand doesn't taste as good & I refuse to use the "less fat" type, so it's old-fashioned Philly Cream cheese) into the bowl. You're supposed to use 1 cup powdered sugar, but I just dump some in until it looks about right. Now here's the kicker: the recipe calls for 1/2 teaspoon vanilla extract. I don't know if my taste buds are off, but that's WAAAAAAAAAAAAAAY not enough. Seriously. I use Mexican REAL vanilla (not artificial vanillin), and I usually end up putting in about 1/4 cup. AT FIRST, USE THE HANDMIXER ON LOW!!!!!!!!!! until the powdered sugar is thoroughly wet down, otherwise it'll go POOF! Once you feel safe from the powdered sugar exploding everywhere, then mix on HIGH until thoroughly thoroughly mixed. Now taste.. does it need more sugar? Too sweet? Walnuts will counter sweet. Not enough vanilla? Add more!! Now you can add the nuts or raisins if you want (I like it with nuts, but when I am not personally eating them, I never put nuts because of nut allergies).
Once the cake is COLD to the touch, wash your hands thoroughly. Gently Gently GENTLY!! peel the cake off of the parchment paper. If you use wax paper, it'll stick, especially if you use the wrong side of the wax paper, which is another reason why I don't recommend it (wax paper burns off in the oven, filling your house with a yucky smell and can distort the taste of the cake). Once the cake is 100% free from the parchment paper, spread the whole thing with the cream cheese mixture goo, spreading as evenly as possible. Once you've spread it (and, of course, cleaned the bowl & spatula), roll like a jelly roll. Wala! Serve with hot coffee or milk. Don't ask me for calorie amount, fat content, or any of that. If you're that damned hung up on calorie counting, you're not going to eat nummy food like this anyways.
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