Saturday, November 19, 2011
Pumpkin Cream Cheese Roll
A gal at work made this roll and I was in heaven. Hers had walnuts, which I am not crazy about, so I thought I'd recreate without the walnuts. Now be warned, I am pregnant and the thought of pumpkin, spices and cream cheese rolled up into a sugar sprinkled log has everything I love rolled up into one - literally. How convenient!
I'd just like to state in advance, that making cake roll into logs is a process that is not for the faint of heart. But don't worry - just follow the directions and you'll do just fine.
A quick disclaimer from The Slow Kitchen... this is not a healthy recipe. But sometimes a good treat is good for the soul and fun to share with family.
1/4 - 1/2 cup powdered sugar.
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3 large eggs
1 cup of sugar
2/3 cups of pumpkin puree. Homemade or store bought. (if you buy store bought, make sure you the ingredients say pumpkin and that is all. You don't want all the other pie filling stiff or the additives)
1 cup of chopped walnut (optional)
1 - 250g package of plain cream cheese
1 cup of powder sugar sifted
6 tablespoons of soft butter
1 teaspoon vanilla extract
1/4 cup powdered sugar (for garnish, this is optional)
Preheat the oven to 375 degrees F. Line with parchment paper or grease a 15x10 inch jelly-roll pan (if you are greasing, line your pan with wax paper). On one large clean tea towel sprinkle generously with powdered sugar (1/4 to 1/2 cup). Don't skimp or your cake will stick and you will have to start over. The idea is to sprinkle enough so that the cooked cake can cool and not stick to the towel.
In a small bowl combine flour, baking powder, baking soda, cinnamon, and cloves. Beat eggs and sugar in a large mixing bowl until thick then add pumpkin puree. Stir in the flour mixture so there are no lumps and it is well combined and spread evenly into your prepared pan.
At this point if you'd like to add the ground nuts, sprinkle them over the batter. But again, this is optional for nut-free families.
Bake for 15 minutes or until the top of the cake springs back when touched. Once you remove the cake immediately loosen and turn the cake onto your prepared towel. Carefully peel off the paper. Roll up cake and towel together starting with the narrow end. (Note: to make smaller portions you can roll up starting with the wide end. This is an easy way to make smaller portions and feed bigger groups)
Cool completely through on a wire rack.
Beat cream cheese, powdered sugar (1 cup), butter and vanilla in a mixing bowl until very smooth. Carefully unroll cake and remove the towel. Spread the cream cheese mixture over the cake and re-roll it. Wrap it in plastic wrap and refrigerate it for at the very least one hour.
Before serving, sprinkle with sifted powdered sugar (1/4 cup) if you'd like.