Saturday, October 22, 2016
Pumpkin Cake Ingredients:
3/4 cup all purpose flour (plus 1 tablespoon for high altitude)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2/3 cup pumpkin puree
powdered sugar for sprinkling at the end
Cream Cheese Filling:
8 oz brick cream cheese, softened
1 cup powdered sugar
6 tablespoons sugar, softened
1 teaspoon vanilla
To Make the Pumpkin Roll:
Preheat oven to 375 degrees.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, whisk together eggs and sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
Line a 15x10 inch jelly roll pan with parchment paper, leaving 1 inch of the parchment sticking up on both 15 inch sides of the pan so that you can easily lift the cake out after baking. Lightly mist the parchment paper with cooking spray for easier cake release afterward.
Spread the batter evenly into prepared pan. Bake for 13-15 minutes, or until top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat surface. Then slowly, use your hands to roll the cake with parchment paper attached - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it is room temperature.
When the cake is cooled, make the cream cheese filling. (follow directions below)
When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again or mostly flat - it's okay if the ends curl up a little. Spread the cream cheese filling evenly over the cake. Carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.
Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll with powdered sugar, if you would like. Then slice and serve. Store uneaten pumpkin roll in a sealed container or wrapped in plastic wrap for up to 3 days.
To Make Cream Cheese Filling:
Beat together cream cheese, powdered sugar, butter, and vanilla until smooth. Spread on cake before rolling up according to directions above.