November 2018: Pumpkin Roll with Cream Cheese Filling

  • Presented by Richard Nguyen, Ginnell Reyes-Rodas, & Diana Zavala, students at Singley Academy

     

    Ingredients

    • ¼ C. - Powdered Sugar (for rolling)
    • 1 ½ C. - All-Purpose Flour
    • ½ tsp. - Baking Powder
    • ½ tsp. - Baking Soda
    • 2 tsp. - Ground Cinnamon
    • 1 tsp. - Ground Cloves
    • ½ tsp. - Ground Ginger
    • ½ tsp. - Ground Nutmeg
    • ½ tsp. - Salt
    • 6 - Eggs
    • ⅔ C. - Light Brown Sugar
    • ⅔ C. - Granulated Sugar
    • 1 ⅓ C. - Pumpkin Puree
    • 1 C. - Pecans, Finely Chopped (Optional)

    Cream Cheese Filling

    • 2 (8 ounce) Package(s) -  Cream Cheese, Softened
    • ½ C. - Unsalted Butter, Softened
    • 1 tsp. - Vanilla Extract
    • 2 lbs. - Powdered Sugar

    Pumpkin Roll Instructions

    1. Preheat oven to 375℉. Grease the edge of a 15x10 jelly-roll pan with non-stick spray, line with parchment paper then coat parchment paper with non-stick spray. Sprinkle a cotton tea towel with powdered sugar.
    2. Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt in a small bowl, and set aside.
    3. Beat eggs, brown sugar, and granulated sugar in the bowl of a large stand mixer with the whip attachment until thick, about 5 minutes.
    4. Remove the egg mixture from the stand mixer and fold in the flour mixture and pumpkin puree.
    5. Spread batter evenly into prepared pan and sprinkle pecans over the surface of the batter.
    6. Bake 13-15 minutes or until the top of the cake springs back when touched.
    7. Immediately loosen and turn cake onto prepared tea towel then carefully peel off parchment paper. Roll up the cake and tea towel starting at the narrow end. Cool completely on wire rack before unrolling and frosting.

    Cream Cheese Filling

    1. Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.
    2. Carefully unroll the pumpkin cake, remove tea towel.
    3. Spread cream cheese mixture over cake, re-roll cake.
    4. Wrap cake in plastic wrap and refrigerate for at least one hour.
    5. Sprinkle with powdered sugar before serving, if desired.
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