Pumpkin Roll

Happy Thanksgiving! Yep, it’s that time of year (at least for us Canadians). It seems as though this fall has flown by. Anyway, I saw this recipe for Pumpkin Roll by Talitha at Love, Pomegranite House and decided to try it to go with our turkey.  This was my first time making a roll so it’s not the prettiest but it’s delicious and icing sugar can hide many flaws.

First, I got my oven preheating to 375 and then I focused on making the cake.

Ingredients:

3 eggs

1 cup sugar

1 tsp vanilla extract

3/4 cup flour (I used 1/2 cup white and 1/3 cup whole wheat)

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

3/4 cup canned pumpkin

icing sugar (to sprinkle on towel)

Photo 1: Prepare the pan. I don’t have a special pan so I used a cookie sheet that was about 12x16(ish). Next time I will use on a little smaller so my dough is thicker. I really wanted to make sure it didn’t stick so I put parchment paper on the pan, sprayed it with baking spray, and then sprinkled icing sugar on top.

Photo 2: In a bowl combine the flour, baking powder, baking soda and cinnamon.

Photo 3: Using a mixer, blend the eggs, sugar and vanilla.

Photo 4: Blend the pumpkin into the wet mixture.

Photo 5: Slowly add in the flour mixture and blend until smooth.

Photo 6: Pour the batter onto the cookie sheet and spread it around so it’s even.

Photo 7: Prepare a clean dish towel but sprinkling it with icing sugar. I think I may have used a little (or a lot) too much but it worked.

Photo 8: This is where I started to get nervous. I had t take the cake out of the oven, flip it on to the towel, and peel off the parchment paper. I did just that, and it worked although when I quickly flipped the cake over, icing sugar went everywhere. You can see it on the bottom of the mixer. Hence why I think I used too much on my towel.

Photo 9: Roll the cake. I had no idea how to do this so I looked up some videos. This video  was the one I found most useful. Once it’s rolled, lay the cake on a cooling rack until it’s completely cooled.

While the cake was cooling, I made my icing.

Ingredients:

1 pkg (8 oz) cream cheese, softened

3/4 cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

Photo 1: Cream all ingredients together using a mixer.

Photo 2: Once the cake is completely cooled, unroll it and ice the middle. I had some cracks in mine but they didn’t seem to matter. Besides, the icing helps hide them.

Wrap the whole thing in plastic wrap and refrigerate. I took mine out after a couple hours so J and I could try it. I love it! He’s not big on cream cheese icing but thinks the cake part is great. 

{Note: It's only been a couple days since we finished eating this and I'm craving it... frequently! It was that good!!}

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