I know that the actual holidays are behind us, but there are still 150 cans of Libby’s Pumpkin in our pantry…or so it seems.
This recipe has been stuck to my recipe “to do” board for weeks now and finally—holidays or no holidays–I just had to make the darn thing. Holy cow–am I glad I did. This cake was incredibly light and fluffy but rolled perfectly into a little log. Please notice how curled the center of the cake is—I’m pretty proud of that thing. And we haven’t even talked about how it tasted. Holy Cow–did I already say that? Sorry. At any rate–it was a wonderful, glorious experience and I was sorely tempted to eat the whole thing myself. In fact, I believe I tried.
Trust me when I say that I’ll be making this one again…and again…and—well, until the 150 cans are gone. You know…
just trying to help.
Pumpkin Cake Roll
Ingredients
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional
Line a 15-in. x 10-in. x 1-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° 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 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. 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. Yield: 10 servings.
To Cut:
To avoid smashing your roll when cutting it with a knife, slide a piece of string or dental floss under the roll, cross it at the top…
and close the circle through the cake. This will make your cuts clean and smooth.
Ain’t that pretty?
- 3 eggs, separated
- 1 cup sugar, divided
- ⅔ cup canned pumpkin
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Line a 15-in. x 10-in. x 1-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 ½ 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° 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.
- Unroll cake; spread filling evenly to within ½ in. of edges.
- Roll up again.
- Cover and freeze until firm.
- Remove from the freezer 15 minutes before cutting.
- Dust with confectioners’ sugar if desired.
