Sunday, November 20, 2011

Yummy Pumpkin Roll Recipe

So I was feeling a bit adventurous tonight and tried a new recipe. Libby's Pumpkin Roll. It is delicious.

I'd never made any kind of roll cake so this was a bit of an adventure for me.

Alright, here is the recipe. I got it from the wrapper of the can of pumpkin.

powdered sugar
3/4 Cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin

1 pkg (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
powdered sugar


For Cake: Preheat oven to 375 degrees Fahrenheit. Grease 15x10" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.

For Filling: Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Alrighty, now for my steps (plus pictures!)

I followed the recipe almost to the T. Well at least as well as I could. Sometimes I didn't get it. :)
The powder sugar towel. A thinner towel would have been better, but I didn't have one.
The flour mixture and the pumpkin mixture.
The cake baking in the oven. I used parchment paper instead of wax paper and it worked well. Note: I should have cooked the cake a little longer than the15 minutes. It was slightly underdone when I flipped it.
When the cake was cooked, I rolled it up.
The frosting all whipped together. So yummy!
I smeared on the frosting and then began to roll. I had a little problem with the cake cracking and sticking to the towel. So one end turned out prettier and tighter than the other.

All rolled up. I tried to smear the frosting as evenly as possible. Yeah, that didn't work out as well as I thought it did. :)
So the cake turned out pretty good. I did use a bit more of the cloves than the recipe called for so they turned out a little stronger than I would have liked and masked the cinnamon. I tried to balance it out adding whip cream with cinnamon on top. That helped a bit. Over all it was tasty and I'm sure I'll make it again.
Oh, I should mention. The drink in the last picture is my Nana's homemade Egg Nog. So delicious. It has spoiled me from store bought egg nog forever. I think that store bought stuff is so gross. Anyway. Since I was making a holiday treat, I thought I needed a holiday drink to go with it. Hello Egg Nog! Basically it's just a thin pudding with a meringue topping. And Nutmeg. mmmm good!

Here's the recipe:

6 cups milk
1 pkg vanilla pudding (4 person serving size)
Vanilla extract to taste
2 eggs, separated
1/8 cup granulated sugar
Ground Nutmeg (or Cinnamon)

Mix milk, pudding, and vanilla together until well blended. Mix in egg yolks into milk*. In a small bowl, mix with mixer egg whites and sugar till really frothy and somewhat stiff.

Mix in egg whites into milk mixture really well (this makes it frothy and awesome). Sprinkle with Nutmeg (or cinnamon). Chill for at least one hour. Sprinkle more nutmeg (or cinnamon). Serve. Enjoy. Love.

(*Note: This is a little soapbox about raw eggs. Raw eggs are usually a only problem if you get your eggs from a chicken coop (as opposed to a store). Samonella comes from chicken poop. That is why you should always wash your eggs with soap and water before you use them, if you have your own chickens. When eggs come from a grocery store, they are bleached (that's why they're white) and the bleaching process removes bacteria. Now, the bacteria can be reintroduced and so it's still a good idea to wash your eggs, but as long as you do, you can eat raw eggs. The samonella comes from outside the shell not the inside. Otherwise little chickens wouldn't be able to survive. Make sense? Alright. :) End of Soapbox.) :)

Today I am thankful that I was taught how to cook by my awesome Nana. Thanks for teaching me how to read a recipe, Nana! And thanks for the Egg Nog. It makes me happy. :) Love you!

1 comment:

  1. Pumpkin Rolls are a specialty of my mom! I'm not sure if this is the exact recipe she uses, but they are AMAZING! We like to keep them frozen and then cut it up in thin slices and eat it cold. YUM!


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