Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract
1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting
*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice
Directions:
1. Preheat the oven to 375°F.
2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)
3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.
4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.
5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.
6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.
7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.
8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.
9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.
10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).
Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!
Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
(additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)
Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.
2. Add the minced ginger and stir to distribute evenly.
(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.
2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).
3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12
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