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Wednesday, November 01, 2006

Pumpkin Roll

I made a rolled cake for the first time for a food day at work. I never made one b/c I thought they were super hard to make.. a rolled cake? That is against nature! But, much to my shock, it was incredibly easy, and of course delicious! I didn't have a "jelly roll pan" so I just used a cookie sheet and that worked just fine. Just remember to refrigerate and don't let the cream cheese get to soft before you cream it with the butter!

Get that spatula dirty!!

Pumpkin Roll:

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

To make Pumpkin Pie Spice (makes 1 teaspoon):
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp allspice
1/8 tsp nutmeg, ground

Preheat oven to 375 F . Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375F for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

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