Pumpkin Cake Roll With Cream Cheese Food

PUMPKIN CAKE ROLL

Steps:

• Preheat oven to 350 degrees. Line a 15×10 inch jelly roll pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up.
• 2. In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Whisk to combine, then set aside.
• 3. In another bowl, whisk the eggs, sugar, pumpkin puree and vanilla extract together until well combined.
• 4. Add the dry ingredients to the wet ingredients and fold together just until combined. Do not over mix.
• 5. Pour the batter into the prepared pan and spread into an even layer.
• 6. Bake for 13-15 minutes, or until a toothpick inserted into the middle comes out clean.
• 7. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place on the counter.
• 8. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
• 9. When the cake has cooled and is ready to be filled, make the filling. Add the cream cheese, butter, powdered sugar and vanilla extract to a large mixer bowl and mix until well combined and smooth.
• 10. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.
• 11. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
• 12. Wrap it up in plastic wrap and refrigerate for at least an hour to firm up.
• 13. When ready to serve, dust the top of the cake roll with powdered sugar. Cut into slices.
• 14. Cake roll is best when served chilled and stored well covered in the fridge. Best if eaten with 3 days.

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
• In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar if desired.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

Steps:

• PREHEAT oven to 375°F.
• Grease 15 x 10-inch jelly-roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick.
• Beat in pumpkin.
• Stir in flour mixture.
• If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
• Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
• Sprinkle with nuts (if desired).
• BAKE for 13 to 15 minutes or until top of cake springs back when touched.
• Immediately loosen and turn cake onto prepared towel.
• Carefully peel off paper.
• Roll up cake and towel together, starting with narrow end.
• Cool on wire rack.
• BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
• Carefully unroll cake; remove towel.
• Spread cream cheese mixture over cake.
• Reroll cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.