Monday, November 1, 2010

Pumpkin Roll with Cream Cheese Filling

The recipe/episode this week was requested by another girl I went to school with, Sara Murphy Bristol. And again, it is something I have never made before, but I can see why she wanted me to make it for BellinieBits. Not only is it delicious, and Thanksgiving is right around the corner, but it might be easier for someone to attempt to make this themselves if - rather that just READING a recipe and seeing pictures -- they can see it being made...mistakes and all! So once again, I used my trusty "Better Homes and Gardens" red and white checkered cookbook, circa 1989 for the recipe today. It was very good, but already, the gears in my mind are turning and noting the tweaks I will execute next time I make it! But here it is, and if you're craving something sweet, and slightly off the beaten path for typical holiday fare...give this a try!

Pumpkin Roll with Cream Cheese Filling

½ cup flour
1 tsp baking powder
2 tsp cinnamon
½ tsp cloves
½ tsp ginger
½ tsp nutmeg
½ tsp salt
4 egg yolks
1 tsp vanilla
1/2 cup sugar
4 egg whites
½ cup sugar
½ cup canned pumpkin
Powdered sugar

Mix flour, baking powder, salt, and spices in a bowl. Set aside.

In a medium bowl, beat egg yolks and vanilla with an electric mixer for 5 minutes, or until thick and lemon colored. Gradually add ½ cup sugar and continue beating until sugar is nearly dissolved. Stir in pumpkin. Wash beaters thoroughly.

In another bowl, beat egg whites with electric mixer until soft peaks form. Gradually add ½ cup sugar, and beat until stiff peaks form. Fold yolk/pumpkin mixture into egg whites. Sprinkle flour mixture over egg mixture, and fold in gently, just until combined.

Spread batter evenly over a greased and floured 15x10x1" pan and bake at 375 degrees for 12-15 minutes, or until cake springs back when lightly touched near the center.

Immediately loosen the edges of cake from pan, and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake together, jelly roll style. Cool on a rack. Unroll when ready to fill.

Cream Cheese Filling:

6 oz cream cheese
½ cup margarine
2 tsp vanilla extract
4 ½ cups powdered sugar, sifted
Dash salt

Beat cream cheese and margarine together with vanilla until fluffy. Add half of the powdered sugar, mixing until smooth. Beat in enough of the remaining sugar to make filling a thick spreading consistency. After unrolling cake portion, spread an even layer of the cream cheese filling (about ¼ - ½ inch thick) and re-roll cake. Sprinkle with powdered sugar and refrigerate until ready to serve. ENJOY!

1 comment:

  1. Awww... These sound really good. You will have to make them when I come up next, maybe next week. YUMMY!