Wrap up a Pumpkin Roll

Crowds are falling for this sweet treat.

pumpkin rollIn fact, Michelle Chesser at Home Sweet Home Bakery says the PUMPKIN ROLL is a spiral of success at the Cape Farmer’s Market on Thursdays.

Not only is it pretty, but Heartland Weekend will be the first to say it is also delicious! What’s better than creme cheese frosting rolled up in a pumpkin spiced sponge cake sprinkled with powdered sugar?

Chesser showed us how it’s done. We promise it’s not as intimidating as it looks!

Roll one up for a late night snack or your next festive gathering.

Ingredients

Cake:

1/4 cup powdered sugar (to sprinkle on 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
1/2 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup 100% Pure Pumpkin

Frosting:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Grease the wax 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 bowl until thick. Wisk in the pumpkin. Stir in the flour mixture. Spread the entire mixture evenly on to the prepared pan.

Bake the cake for 13 to 15 minutes or until the top of the cake springs back when touched. As soon as it’s done, immediately loosen and turn the cake onto the prepared towel. Carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end. Let the cake cool on a wire rack for about an hour or so.

For the filling:

Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll the cake. Spread the cream cheese mixture all over the cake. Don’t waste a single ounce. Reroll the cake. Wrap it all up in plastic wrap and refrigerate it for at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Channel:

Crowds are falling for this sweet treat.

pumpkin rollIn fact, Michelle Chesser at Home Sweet Home Bakery says the PUMPKIN ROLL is a spiral of success at the Cape Farmer’s Market on Thursdays.

Not only is it pretty, but Heartland Weekend will be the first to say it is also delicious! What’s better than creme cheese frosting rolled up in a pumpkin spiced sponge cake sprinkled with powdered sugar?

Chesser showed us how it’s done. We promise it’s not as intimidating as it looks!

Roll one up for a late night snack or your next festive gathering.

Ingredients

Cake:

1/4 cup powdered sugar (to sprinkle on 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
1/2 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup 100% Pure Pumpkin

Frosting:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Grease the wax 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 bowl until thick. Wisk in the pumpkin. Stir in the flour mixture. Spread the entire mixture evenly on to the prepared pan.

Bake the cake for 13 to 15 minutes or until the top of the cake springs back when touched. As soon as it’s done, immediately loosen and turn the cake onto the prepared towel. Carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end. Let the cake cool on a wire rack for about an hour or so.

For the filling:

Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll the cake. Spread the cream cheese mixture all over the cake. Don’t waste a single ounce. Reroll the cake. Wrap it all up in plastic wrap and refrigerate it for at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Channel:
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