Wednesday, January 2, 2013

Rolling into the New Year of 2013

...with Pumpkin Roll. That's right, we're starting this food blog off with another dessert made with pumpkin. Technically we're still in the holiday season, and pumpkin does start off the season in October when the jack o'lanterns come out for Halloween. For the 2012 holidays, we also made Pumpkin Chocolate Chip Cookies, Pumpkin Bread, and Pumpkin Pie, so lets finish off the season and start the New Year with some cake.

Making a rolled cake takes patience, and a batter that produces a cake which is not too firm, but not crumbly either; you need it to be pliable without falling apart.  You also need a jellyroll pan (a 15"x10"x1"); it sort of looks like a rectangular baking sheet, but with an edge around it. The name comes from the original cake that was made in it; a thin yellow cake with a fruit jelly spread onto it, then rolled...the jellyroll cake.   Another popular jellyroll style cake is made with a dark chocolate cake and a white cream filling, or what is typically called the Swiss roll cake.  With this cake, there is the option of giving it a coating of chocolate or not.

Definitely use wax paper with this cake, not parchment paper, as it will peel off much more easily.  Also, use a lint free linen towel to help with the rolling; nothing is more unappetizing than to find cloth fibers in your cake or filling.  Thirdly, make sure you give yourself room to work like a large area of counter space, or even a table.  So lets get to it....

Pumpkin Roll


1 tsp each ground nutmeg and cinnamon
½ tsp each ground cloves and ginger
1 cup sugar
3/4 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs
3/4 cup canned pumpkin
1 cup plus 2 Tbsp confectioners' sugar
1 package (8 oz) cream cheese, softened
3 Tbsp butter, softened
1 tsp pure vanilla extract
Confectioners' sugar to sprinkle over finished cake


Preheat oven to 350°F. Spray a15x10x1-inch baking pan (jellyroll pan) with nonstick baking spray; line pan with wax paper and spray paper. In a small bowl, mix together spices. Mix sugar, flour, baking powder, 2 and ½ teaspoons of spice mixture and salt in large bowl. Beat in eggs and pumpkin until well blended and smooth; spread evenly into pan.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Place clean linen towel on kitchen counter or table; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with sharp knife. Turn out onto towel, wax paper-side up (do not remove wax paper); fold side of towel over one short side of cake, and then roll up cake jelly-roll style. Cool cake completely.

Beat cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining half teaspoon of spice mixture in medium bowl until well blended and smooth. Unroll cake onto towel; peel off wax paper and spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake. Refrigerate 1 hour or until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

Makes 12 servings.

Mary Cokenour
January 2, 2013