Pumpkin roll

“Pumpkiny goodness.”

(That’s what Boyfriend came up with when I said I didn’t know how to introduce this post.)

This recipe comes from Nestlé’s Chocolate 3 Books In 1 which is available from Amazon.com.

Time required: 2.5 hours

Yields: 10 slices

Cost per slice: $4.43

Total cost if you have none of the ingredients: $44.34

Special kitchen implements I used:

  • baking pan: 15″ x 10″
  • sifter
  • wax paper and plastic wrap

Roll ingredients:

  • ¾ C flour
  • ½ TSP baking powder
  • ½ TSP baking soda
  • ½ TSP ground cinnamon
  • ½ TSP ground cloves
  • ¼ TSP salt
  • 3 eggs, room temp
  • 1 C white sugar
  • ⅔ C pure pumpkin

Frosting ingredients:

  • 8 oz block of cream cheese, room temp
  • 1 C icing sugar, sifted
  • 6 TBSP butter, room temp
  • 1 TSP vanilla extract

Instructions:

1. Pre-heat oven to 190.5°C / 375°F.  Prepare baking pan by greasing it, then line with wax paper, then grease and flour the paper. Then place a large piece of wax paper down on a flat surface and dust it with icing sugar for later.

2. Combine: flour, baking powder, baking soda, cinnamon, cloves, and salt.

3. In a mixer, beat eggs and sugar until it thickens.  Add pumpkin.

4. Stir flour mixture into wet, adding about one third at a time.

5. Pour into prepared pan and spread evenly.  Bake 13 min, when it’s done if you press lightly on the top with a spoon it should bounce back up.

6. Invert pan onto flat piece of wax paper.  Carefully peel the paper off the back (the bottom) of the cake.

7. Start at the end closest to you, and using the piece of wax paper on the bottom, gently roll the cake up onto itself, and place on wire rack to cool.

8. Meanwhile, make frosting by combining all ingredients in mixer and beat til smooth.

9. Unroll the cake, and remove the wax paper.  Spread frosting across it, and roll back up. Good luck with this part.

10. Cover in plastic wrap and chill for at least one hour.

To prevent roll from spreading out, creatively ram it into a pan and put other items in the pan to hold it against the side.

11. Slice and serve!

Verdict:

“I don’t know how to classify this post.”

“How about delicious?”

“You liked it that much eh?”

This turned out really well. I’d recommend less frosting, the amount you get from the recipe is really too much, it was oozing everywhere.  A thin layer of frosting would be fine.

Playlist: enjoying the silence!

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3 thoughts on “Pumpkin roll

  1. […] out the Spatula Goddess’s recipe for pumpkin roll. I grew up on jelly roll, and this is a fabulous tweak on it. For those of you who aren’t […]

  2. Chocoholic says:

    Wow! You’ve successfully attempted the jellyroll! One thing I really love about this blog is: you don’t seem like ANY recipe intimidates you. Personally, the idea of cooking something and attempting to roll it into anything is utterly astonishing! I’d expect it to break, ergo I would never attempt it in the first place!

    This looks fabulous.

    Why was this recipe in a chocolate cookbook though?

    • I approach baking like downhill skiing, just get started and then you can’t turn back. ^^

      I was not sure if this would turn out at all, but I was happily surprised.

      (No idea why a pumpkin jellyroll was in a chocolate book, it’s got all sorts of weird stuff in it you would not expect to find there.)

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