Pumpkin Spice Roll
So, to preserve this recipe I picked up, I'm posting it here. This was today's snack for Anglican reading group - a pumpkin spice roll with cream cheese filling. I made it on a whim because I was pie-ed out with baking pies for the bake off, so i wanted to do something different - but wanting to keep the pumpkin theme since American thanksgiving is next week. It came out well, although the filling didn't need all that sugar.
But anyways, thought I'd share:
From Joy of Baking
Pumpkin Roll:
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (200 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
2/3 cup (150 grams) pumpkin puree (I used a whole cup because i thought i wanted more pumpkin flavor)
Filling:
8 ounces (226 grams) cream cheese, room temperature
2 tablespoons (28 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle
or 1 cup (100 grams) chopped walnuts or pecans
Garnish:
Confectioners' (powdered or icing) Sugar
For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).
Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.
To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.
Serves about 6 - 8 people.
But anyways, thought I'd share:
From Joy of Baking
Pumpkin Roll:
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (200 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
2/3 cup (150 grams) pumpkin puree (I used a whole cup because i thought i wanted more pumpkin flavor)
Filling:
8 ounces (226 grams) cream cheese, room temperature
2 tablespoons (28 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle
or 1 cup (100 grams) chopped walnuts or pecans
Garnish:
Confectioners' (powdered or icing) Sugar
For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).
Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.
To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.
Serves about 6 - 8 people.