Pumpkin Cake Roll Food

PUMPKIN CAKE ROLL

Steps:

• In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

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 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.

SURPRISE PUMPKIN CAKE ROLL

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch jelly roll pan with cooking spray and line it with parchment paper.
• Place the egg yolks in a stand mixer fitted with the whip attachment. Set the mixer to medium speed and gradually add 1/4 cup of the granulated sugar. Increase to high speed and beat until the eggs are lightened in color.
• In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat on high until stiff peaks form. Set aside.
• With the mixer running on medium speed, add the oil, milk, extract, zest, spice, salt and orange food color to the egg yolk mixture. Mix well until combined. Stop the mixer and scrape down the sides of the bowl. Add the flour and mix using a rubber spatula until just combined. Add a third of the beaten egg whites to the mixture and fold to combine. Add the remaining egg whites and gently fold to combine.
• Sprinkle a tea towel with the confectioners' sugar.
• Pour the batter into the prepared pan and smooth with an offset spatula to level. Bake until the sponge cake is springy and lightly brown around the edges, 10 to 12 minutes. Immediately turn the cake out onto the prepared tea towel. Roll up loosely and let cool completely.
• For the buttercream and decors: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes until smooth and fluffy.
• Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a disposable piping bag.
• Divide the remaining frosting into 4 bowls. Tint each bowl of frosting with each of the food colors: red, yellow, orange and green. Transfer the red, yellow and orange frostings each to a separate disposable piping bag with a 1/2-inch hole snipped in the end. Divide the green frosting between 2 piping bags: one fitted with a small leaf tip, and the other fitted with a 1/8-inch round tip.
• Slice 2 large edges off of each piece of kiwi, avoiding the seeded white center as best you can. Remove the seeds and any of the white center from the pieces using a small paring knife. Cut each of the pieces in half.
• Assemble the cake: Unroll the sponge cake and pipe some of the untinted frosting on the cake. Spread evenly. Beginning about 1 inch from the end of the curled edge, place the kiwi halves upright into the frosting. Pipe rows of frosting on each side of the kiwi until the frosting is the same height as the cut pieces of fruit. Place the peeled clementines on top of the kiwi with the stem ends toward the open ends of the sponge roll. Use more frosting to fill in the gaps around the clementines. Roll the fruit into the cake and trim the edge of the sponge so that no seam remains and the 2 ends of the sponge cake meet. Roll the assembled sponge cake in parchment paper and a layer of plastic wrap and refrigerate 30 minutes.
• Spread a large sheet of plastic wrap on a work surface. Pipe red, yellow and orange stripes of frosting side-by-side on the plastic wrap so that all 3 colors touch each other. Roll the frosting into the plastic sausage-style and snip one end. Place the frosting roll in a large piping bag fitted with a large open star tip. Squeeze the frosting out onto a test plate until all 3 colors extrude evenly.
• Remove the cake from the refrigerator and pipe a fat, undulating rope down the top center of the cake; immediately top with the sprinkles. Use the reserved green frosting bag fitted with the 1/8-inch round decorator tip to pipe vines on top of the center décor. Use the green frosting bag fitted with the leaf tip to pipe leaves around the vines. Trim the ends from the cake roll using a serrated knife to reveal the kiwifruit and clementine "pumpkin" inside the filled cake.
• Keep the cake refrigerated until ready to serve. Cut the cake chilled for the neatest slices.

PUMPKIN SPICE ROLL

Steps:

• Heat oven to 375°F.
• Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
• Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
• Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

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.

MOIST PUMPKIN CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with parchment paper, then grease it.
• Separate egg yolks and whites into 2 separate mixing bowls. Stir flour, pumpkin pie spice, baking powder, and cinnamon together in a small bowl.
• Add pumpkin, vanilla, and lemon juice to the egg yolks; beat on high speed with an electric mixer until thick. Add 1/3 cup sugar and beat on high until dissolved.
• Beat egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold into the egg yolk mixture. Fold in flour just until combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until cake springs back when lightly touched, 12 to 15 minutes.
• While the cake is baking, lay a kitchen towel on a nice, flat surface. Sprinkle with powdered sugar.
• Remove the cake from the oven and loosen the edges from the pan with a toothpick. Flip the cake onto the towel and pull off the parchment paper. Starting at the short end, roll the cake up with the towel into a spiral. Let sit until mostly cool but still a little warm, about 20 minutes.
• While the cake is cooling, beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar; beat well, adding more sugar if necessary, until frosting is a good spreading consistency.
• Unroll the still warm cake in the towel. Spread the frosting over the cake, starting in the middle and working outwards to about 1 inch from the edges. Re-roll the cake without the towel and place on a serving plate. Sprinkle with powdered sugar before serving.