Monday, October 11, 2010
Several years ago I was visiting my friend, Lynette, in Washington, D.C. and she made an amazing pumpkin roll for dessert. I remember her saying it wasn't that hard to do, but I was seriously impressed by the look of it and I loved the taste of it. It's taken me all these years to finally remember to try making one, but an ad and recipe for this Libby's pumpkin roll got me cooking, and boy am I glad. I loved it so much I made it for dessert for the past two Sundays. It really isn't hard to make, and it tastes soooo good. How do you like that? It looks good, tastes good, and isn't difficult. Sort of like a good looking, sweet, low-maintenance boyfriend. Only in my case I married that boyfriend, but you really shouldn't try to marry this pumpkin roll. Just eat it. Much less messy. So if you've been searching for something delicious and fall-alicious to bake, try this out. You won't be sorry.
1/4 cup powdered sugar (to sprinkle on dish towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
For Cake: Preheat oven to 375 degrees Fahrenheit. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (I left the nuts out).
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper (I used a butter knife to gently ease it off in the sticky spots).
Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
Spread cream cheese mixture over cake. Reroll cake. I did this by gently using my hand to start it rolling and then lifting the towel to help it roll onto itself as shown in the following pictures:
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Baking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.