Recipe: Yummy Pumpkin Roll

Pumpkin Roll. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth.

Pumpkin Roll For a MESS-FREE pumpkin roll: Use Parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. You can cook Pumpkin Roll using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pumpkin Roll

  1. It's of Cake Ingredients:.
  2. Prepare of all purpose flour.
  3. You need of baking powder.
  4. You need of baking soda.
  5. Prepare of ground cinnamon.
  6. It's of ground ginger.
  7. Prepare of ground nutmeg.
  8. It's of ground cloves.
  9. It's of salt.
  10. You need of large eggs.
  11. Prepare of vanilla extract.
  12. You need of granulated sugar.
  13. It's of pumpkin puree.
  14. Prepare of Filling Ingredients:.
  15. You need of cream cheese, at room temperature.
  16. You need of powdered sugar, sifted.
  17. It's of unsalted butter, softened to room temperature.
  18. You need of vanilla extract.
  19. Prepare of Additional powdered sugar, for dusting at the end.

Then unroll it and spread with cream cheese frosting. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. Reroll, and push aside the dishtowel.

Pumpkin Roll instructions

  1. To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined..
  2. In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined..
  3. Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan..
  4. Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!)..
  5. Transfer the rolled cake to a wire rack and allow to cool completely before frosting..
  6. To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it..
  7. Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3/4 inch border on all sides..
  8. Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it..
  9. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight..
  10. When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve..
  11. Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days..

Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight.

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