Pumpkin Roll With Vanilla Cream And Caramel Glaze Food

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM

Steps:

• Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
• Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
• Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
• Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
• Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
• While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
• Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
• With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
• When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
• Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)

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 WITH VANILLA CREAM AND CARAMEL GLAZE

Steps:

• Cake:.
• Preheat oven to 375 degrees F. sift powdered sugar generously over clean towel. Spray 15x10x1 inch jelly roll pan with no stick spray. Line with waxed paper and spray with no stick spray. Combine pumpkin pie spice, baking powder, baking soda and flour in a small bowl. In large mixing bowl, beat eggs with electric mixer until thick. Gradually add sugar and pumpkin, and then flour mixture. Once flour is incorporated, beat 1 minute more. Spread batter evenly into pan. Bake for 9-12 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake around edges and invert onto towel. Carefully remove waxed paper. Roll cake in towel beginning at narrow end. Cool Cake completely on wire rack. Unroll cake, spread filling evenly to edges of cake. Re-roll cake. wrap in plastic wrap and refrigerate several hours before serving.
• Filling:.
• Combine shortening and butter in small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy. In a separate bowl combine powdered sugar, evaporated milk, vanilla extract, salt and pumpkin pie spice (if desired) in a medium bowl on low speed until well combined. Add shortening mixture to powdered sugar mixture. Beat on high speed just until stiff peaks form. Cover and refrigerate.
• Topping:.
• Drizzle cake with caramel syrup and sprinkle with toasted almonds. Serve slices with additional cramel syrup.
• ***Toasting nuts: place nuts in dry non-stick skillet over medium heat shaking pan until nuts are browned lightly.

PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE

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.

PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.