Pumpkin Ice Cream Cake Roll Food

PUMPKIN ICE CREAM ROLL

Steps:

• In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes. , Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. , To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.

PUMPKIN ICE CREAM CAKE ROLL

Steps:

• Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees.
• Ginger sugar:.
• In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
• Biscuit:.
• In a small bowl, whisk together the cake flour and cornstarch.
• Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
• Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
• Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
• Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
• Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make.
• Optional SYRUP:.
• In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur.
• Pumpkin ice cream:.
• Combine pumpkin, brown sugar, and spices with a rotary beater.
• Blend in ice cream. Freeze until spreadable but firm.
• Assembling:.
• When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream.
• Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping.
• Whipped cream topping:.
• Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
• Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.

PUMPKIN ICE CREAM ROLL

Steps:

• In a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
• Gradually beat in sugar.
• Stir in pumpkin.
• Fold in dry ingredients.
• Line a 15x1Ox1 inch baking pan with greased and floured wax paper.
• Pour batter into pan; bake at 375'F for 15 minutes.
• Turn cake out onto a linen towel sprinkled with confectioners' sugar.
• Peel off paper; roll up cake with towel.
• Cool on a wire rack.
• Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges.
• Roll up cake again, without the towel.
• Cover and freeze. To serve, let stand a few minutes at room temperature before slicing.
• If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.

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.

PUMPKIN PIE ICE CREAM CAKE

Steps:

• Spray a 9-inch pie plate with nonstick cooking spray.
• In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
• Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
• Garnish with candied pecans before serving.

PUMPKIN ICE CREAM

Steps:

• In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
• Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

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:

• 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.