Just the thought of taking a perfect cake out of the oven and then trying to roll it up, I guess.
But that shouldn't be scary, so much as exciting!!
Maybe it was the fear of failure, keeping me from making a pumpkin roll for company? Maybe.
So, today I decided to make a pumpkin roll cake for fun. For me. For no one else to judge if it didn't turn out and I threw it away turned it into a trifle.
And you know what? I'm so glad I did!
And you know what else?? It was easy!
I can tell you one thing for sure... this is not the last time I will be making a pumpkin roll cake.
Pumpkin Roll Cake with Cinnamon Cream Cheese Filling
adapted from My baking addiction and Libby's
10-12 servings
Ingredients:
for the cake:
1/4 cup powdered sugar (for dusting the towel)
3/4 cup flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
2/3 cup pumpkin purée
for the filling:
1 (8oz) package cream cheese, room temperature
6 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
Directions:
Preheat the oven to 375ºF. Line a 10x15" jelly-roll pan with parchment paper and then spray with baking spray. Sprinkle a clean tea towel with powdered sugar. Set pan & towel aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice & salt.
In a large mixing bowl, beat eggs, vanilla & sugar until thick & creamy. Add in the pumpkin and mix to combine.
Stir in the flour mixture and spread the batter evenly into the prepared pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched. Immediately (with oven mitts... it is hot!) loosen the edges of the cake and turn it out onto the sugared towel. Peel off the parchment paper.
Roll up the cake & towel together fairly tightly, starting with a narrow end. Cool completely on a wire rack.
In another medium bowl, beat the cream cheese, powdered sugar, butter & vanilla until smooth.
Carefully unroll the cooled cake (removing the towel) and spread the cream cheese filling evenly over the cake, coming to about 1/4" away from the edges. Reroll the cake, wrap in plastic wrap and refrigerate at least one hour.
This cake can be stored in the fridge up to 5 days, or wrapped well in plastic and foil - in the freezer for several weeks!
If frozen, remove one hour before serving to thaw. Sprinkle with powdered sugar and cinnamon and serve!
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice & salt.
In a large mixing bowl, beat eggs, vanilla & sugar until thick & creamy. Add in the pumpkin and mix to combine.
Stir in the flour mixture and spread the batter evenly into the prepared pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched. Immediately (with oven mitts... it is hot!) loosen the edges of the cake and turn it out onto the sugared towel. Peel off the parchment paper.
Roll up the cake & towel together fairly tightly, starting with a narrow end. Cool completely on a wire rack.
In another medium bowl, beat the cream cheese, powdered sugar, butter & vanilla until smooth.
Carefully unroll the cooled cake (removing the towel) and spread the cream cheese filling evenly over the cake, coming to about 1/4" away from the edges. Reroll the cake, wrap in plastic wrap and refrigerate at least one hour.
This cake can be stored in the fridge up to 5 days, or wrapped well in plastic and foil - in the freezer for several weeks!
If frozen, remove one hour before serving to thaw. Sprinkle with powdered sugar and cinnamon and serve!
