Susan’s Cooking College: Pumpkin Roll Time!


An expensive pal lately requested me about stopping pumpkin rolls from cracking after rolling, and I needed to admit that I had by no means made one. So… I made a decision to take out the can of Libby’s pumpkin in my pantry and check out the recipe on the within of the label. I made a couple of adjustments, however just about left it the identical. I weighed the flour after measuring, simply in case there have been any issues. This fashion,  I’d know precisely what quantity was used and have the ability to alter accordingly. Beneath are the outcomes. Hope it helps once you’re making your pumpkin roll!

Getting ready the pan: The unique recipe suggests greasing a 15 by 10 inch jelly-roll pan, lining it with wax paper, then greasing once more and flouring. I sprayed with non-stick pray, lined with parchment paper and sprayed once more and floured, tapping out the surplus flour. I used to be lazy and used a smaller piece of parchment paper that I already had readily available and the cake caught the place there was no paper- so make sure that your paper covers the entire backside of the pan!

Cake Recipe:
3/Four cup all goal flour (by weight 3.5 oz.)
half of teaspoon baking powder
half of teaspoon baking soda
half of teaspoon cinnamon
sprint of nutmeg (authentic recipe known as for half of teaspoon floor cloves)
1/Four teaspoon salt
Three giant eggs (the dimensions of the eggs do matter)
1 cup sugar
2/Three cup pumpkin (being the recipe on the Libby’s can, it in fact calls for his or her pumpkin)

My Technique:
1) Sift collectively the primary 6 elements and put aside.
2) Place the eggs in a steel or glass mixing bowl and set in a very-warm water tub. This generally is a bigger bowl or pot half full of heat water. Stir the eggs till they’re lukewarm or at the least the coolness has come off of them. (Eggs will whip up nicer when they’re heat.) Take out of the water tub, add the sugar and whip till the combination is a pale yellow and leaves a path once you carry the beaters. See video beneath (20 seconds lengthy). Add the pumpkin and blend in.

3) The remainder I do by hand, in order that the gluten will not recover from developed (which is able to make your cake robust and holey). Utilizing a spatula, fold the flour combination into the egg/pumpkin batter, mixing solely till the elements are included.

Testing for doneness.

4) Empty the batter into the ready pan, gently spreading to the perimeters of the pan. Bake at 375F for 13-15 minutes. A toothpick inserted into the middle ought to come out clear. Be aware: In case your oven temperature is off, it could actually actually impact the end result of this sort of cake. If you must bake for much longer, the cake may dry out as it’s cooking. If you happen to suspect your oven temperature might not be appropriate, check it with an oven thermometer and alter accordingly.

5) Whereas cake is baking, put together a clear lint-free kitchen towel for the rolling. Liberally sprinkle powdered sugar on the towel on a clear dry floor. Even have a cake rack prepared. (Within the image, I am truly utilizing an previous roasting pan rack.)

6) After eradicating cake from oven, looses the perimeters by working a knife to free the cake from the edges of the pan (if obligatory). Some individuals like to make use of plastic knives for this, so they do not scratch their pans, however I simply attempt to watch out and never scrape the knife on the underside of the pan.

Cooling on rack.

7) Flip the pan the wrong way up on the ready towel to launch the cake from the pan. Rigorously roll up utilizing the towel to assist. Place the rolled cake on a rack to chill.

8) When cake is nearly cooled (I put mine within the fridge to hurry issues up), put together filling.

Filling Recipe:
Eight oz. package deal cream cheese, softened
1 cup powdered sugar (authentic recipe stated to sift, however I did not)
6 tablespoons butter, softened (authentic recipe stated butter or margarine, however please…)
1 teaspoon vanilla extract
Further powdered sugar for the highest

1) I softened the cream cheese (Dealer Joe’s) and butter by inserting them on a plate and really fastidiously microwaving at 15 second intervals till gentle.

2) Beat the cream cheese and powdered sugar till creamy and add vanilla. I exploit the paddle attachment on the Kitchen-aid stand mixer and whip till fluffy. (authentic recipe says beat till easy)

Put all of it collectively:
1) Rigorously unroll the cake and unfold the filling gently going all the best way to the perimeters.


Unrolled cake able to fill. Can see the injury on the high of pic from not
lining my pan to the perimeters, however you may’t inform within the completed product.

Unfold filling to the perimeters.

2) Gently roll the cake again up, utilizing the towel to assist.

3) Then gently escort it onto your platter earlier than sprinkling with powdered sugar. (The unique recipe says to wrap the cake with plastic wrap and chill earlier than serving, which might make the filling agency, however I simply sliced mine straight away.) Eat cake!!


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