PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
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 ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
PUMPKIN ROLL CAKE
I have never made a rolled cake before and I was a little nervous that it would break but it was so easy and was a big hit!! This is a delicious recipe, Enjoy!! www.everythingtasty.blogspot.com
Provided by Everything Tasty Ki
Categories Dessert
Time 1h
Yield 1 Slice, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 375ºF.
- Grease and waxed paper-line 15x10-inch jelly roll pan; set aside.
- In large mixing bowl, beat eggs at high speed for 5 minutes. Gradually add sugar. Reduce speed to medium; add pumpkin and lemon juice. Stir dry ingredients together and fold into pumpkin mixture. Spread evenly into prepared pan. Sprinkle with nuts on top. Bake 15 to 16 minutes, or until cake is firm in center. Remove from oven. Cool 5 minutes. Cut around edge of pan. Place clean dish towel liberally coated with powdered sugar on large flat surface. Turn cake with nuts side down onto towel. Remove waxed paper. From 10-inch side, quickly roll cake up in towel. Cover with another clean dish towel. Set aside to cool completely.
- To make filling: In mixing bowl beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel!). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Store in refrigerator.
Nutrition Facts : Calories 380.1, Fat 21.6, SaturatedFat 8.5, Cholesterol 93, Sodium 288.4, Carbohydrate 43, Fiber 1.4, Sugar 33, Protein 6.2
PUMPKIN ROLL CAKE RECIPE
A beautiful and easy jelly roll style pumpkin cake. Delicious and festive for the fall season. I got this recipe from Wilton and had to share this amazing find! Enjoy!
Provided by ArleneWhit
Categories Low Protein
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- For the cake, preheat oven to 375ºF. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
- In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
- In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
- Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
- For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
- Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
- Cover and refrigerate 2-3 hours or until ready to serve.
Nutrition Facts : Calories 309.1, Fat 18, SaturatedFat 10.9, Cholesterol 63.7, Sodium 148.2, Carbohydrate 34.4, Fiber 0.9, Sugar 24.2, Protein 4.3
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
More about "pumpkin roll cake food"
PUMPKIN ROLL CAKE | PAULA DEEN | FOOD NETWORK RECIPE
From crecipe.com
PUMPKIN ROLL RECIPE WITH CREAM CHEESE FILLING – US FOOD ...
From usfoodnetwork.com
CRANBERRY PUMPKIN CAKE ROLL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PUMPKIN CAKE ROLL – INTERMOUNTAIN SPECIALTY FOOD GROUP
From intermountainfood.com
PUMPKIN ROLL - FOOD NETWORK
From foodnetwork.co.uk
THE BEST PUMPKIN ROLL RECIPE | FOODIECRUSH.COM
From foodiecrush.com
PUMPKIN ROLL | FOODTALK
From foodtalkdaily.com
PUMPKIN ROLL WITH CREAM CHEESE FILLING - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
PUMPKIN CAKE ROLL - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
GLUTEN FREE PUMPKIN CAKE ROLL - FOOD AND CAKE
From kedaiumma.com
BEST PUMPKIN ROLL RECIPE - HOW TO MAKE A PUMPKIN ROLL CAKE
From thepioneerwoman.com
OUR BEST PUMPKIN ROLL RECIPES
From msn.com
WHAT IS A PUMPKIN ROLL? (WITH PICTURES) - DELIGHTEDCOOKING
From delightedcooking.com
CHEESECAKE PUMPKIN SWISS ROLL CAKE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
PUMPKIN ROLL CAKE (EASY FALL INSPIRED RECIPE!) - THE ...
From centslessdeals.com
PUMPKIN SPICE ROLL - MRFOOD.COM
From mrfood.com
PUMPKIN CAKE ROLL NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PUMPKIN ROLL MADE WITH ANGEL FOOD CAKE MIX - IMAGES CAKE ...
From suyapgrup.com
PUMPKIN ROLL I - FOOD RECIPES
From recipes.studio
PUMPKIN WALNUT CAKE ROLL - CANADIAN LIVING
From canadianliving.com
[HOMEMADE] PUMPKIN ROLL : FOOD - REDDIT
From reddit.com
LIGHTER PUMPKIN ROLL RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
CLASSIC DECADENT PUMPKIN ROLL CAKE RECIPE - PAULA DEEN
From pauladeen.com
ANGEL FOOD CAKE PUMPKIN ROLL - BIG BEAR'S WIFE
From bigbearswife.com
PUMPKIN ICE CREAM ROLL | READER'S DIGEST CANADA
From readersdigest.ca
PUMPKIN CAKE ROLL - GOOD LIVING GUIDE
From goodlivingguide.com
PUMPKIN CAKE ROLL | FOODTALK
From foodtalkdaily.com
PROTEIN PUMPKIN ROLL CAKE - BARIATRIC FOODIE
From bariatricfoodie.com
FAQ: HOW DO I STOP MY PUMPKIN ROLL FROM CRACKING ...
From vintage-kitchen.com
PUMPKIN CAKE ROLL - US FOOD NETWORK
From usfoodnetwork.com
PUMPKIN ROLL PRODUCT INFORMATION - JOYFUL TRADITIONS
From joyful-traditions.com
MARIJUANA PUMPKIN ROLL CAKE RECIPE - CANNABIS CHERI
From cannabischeri.com
PUMPKIN ROLL RECIPE EASY CAKE MIX - CAKEBOXING.COM
From cakeboxing.com
SPICED PUMPKIN ROLL CAKE WITH CREAM ... - COMFORTABLE FOOD
From comfortablefood.com
PUMPKIN ROLL CAKE - FRANKLIN FOODS - RE-INVENTING CREAM CHEESE
From franklinfoods.com
PUMPKIN CAKE ROLLS - THE FOOD DAD
From thefooddad.com
PUMPKIN CHIFFON CAKE ROLL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PUMPKIN ROLL | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
PUMPKIN ROLL CAKE – FOOD
From cookingrecipeshub.com
PUMPKIN ROLL CAKE | RECIPE | PUMPKIN ROLL CAKE, PUMPKIN ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love