Pumpkin Cake Roll

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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

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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.

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Spread into prepared pan.

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Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

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Turn cake onto a kitchen towel dusted with confectioners’ sugar.

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Gently peel off waxed paper.

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Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.christmas 2009 028

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.

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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.

a Pumpkin roll 002To 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…

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and close the circle through the cake. This will make your cuts clean and smooth.

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Ain’t that pretty?

Pumpkin Cake Roll
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  3. In a small bowl, beat egg whites until soft peaks form.
  4. Gradually add remaining sugar, beating until stiff peaks form.
  5. Fold into egg yolk mixture.
  6. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  7. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
  8. Cool for 5 minutes.
  9. Turn cake onto a kitchen towel dusted with confectioners’ sugar.
  10. Gently peel off waxed paper.
  11. Roll up cake in the towel jelly-roll style, starting with a short side.
  12. Cool completely on a wire rack.
  13. Unroll cake; spread filling evenly to within ½ in. of edges.
  14. Roll up again.
  15. Cover and freeze until firm.
  16. Remove from the freezer 15 minutes before cutting.
  17. Dust with confectioners’ sugar if desired.
Notes
* FILLING: 1 package (8 ounces) cream cheese, softened 2 tablespoons butter, softened 1 cup confectioners' sugar ¾ teaspoon vanilla extract Additional confectioners' sugar, optional In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.

12 Replies to “Pumpkin Cake Roll”

  1. I too have had this on my to do list since just after Thanksgiving!Printed a recipe, watched a video and still didnt make it! Glad you made it and it looks like its supposed to-guess I will have to tackle this! Love the dental floss tip! looks like serious yum!

  2. This is a fabulous recipe. Be sure to use this very one–I’ve made a couple of changes since 9am TODAY. So, it’s all repaired now.

  3. Of all the pumpkin recipes you’ve featured… this is my FAVORITE!!! It’s sooo sooo good!!! I didn’t want to care about it because it was cake… and who needs cake! 😉 But darn it… this was tasty!!! *:D*

  4. That looks amazing!! Too bad I’m trying not to eat treats right now… must have self control 😉 Guess what?! I’m learning how to crochet. My friend is showing me and I am trying to put an edge on a burp cloth. I’ll have to let you know how it goes. I’m excited to try. Oh, and my sister says that the hat I sent her (that you made) stays on Kaylyn’s head better than any hat she has ever tried on any of her babies! SO good job on that hat, she loves it!!

  5. So glad the hat fits well. AND so glad you are learning to crochet–if I can help, let me know. I will say though, that a burp cloth is pretty tiny work when you’re first learning. If you need something bigger I can show you some easy things. I know you do great with it. Come show us.

  6. Pingback: Cinnamon Roll Wickedness |

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