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What is it about the sweetness of a pumpkin and the spice of cinnamon combination that makes a mouth water? Then add the silky creaminess of sweet cream cheese to it, oh will your mouth sing. Yes I am talking about the yummy pumpkin roll cake.
The term “roll” for cakes make you a little scared to try and make one. Mostly the fear is because you are afraid that it might be too complicated to do.Making a pumpkin roll cake is actually not as hard as it sounds.Fear not, a roll cake is actually one of the easiest cakes to create.Just follow some simple tips for baking a roll cake and you will be whipping them out like they are nothing.
Some Small Tips For Easy Baking
Tip one: Use wax paper to bake the sponge cake on. Grease that wax paper well and it will work the best to transfer the sponge onto the powdered sugar tea towel, plus comes off easily, but take your time when peeling it off the baked sponge.
Tip two: You can not use cake mix for the cake part of any cake. Roll cakes are actually French, therefore you need the thin sponge. Cake mix will puff up too much and it just will not roll. So do not short cut a roll cake recipe by using cake mix.
Tip three: Once the sponge is done in the oven, take it out, put it on the towel, peel the wax paper off, then roll it up in the towel, then let cool. The cake will not crack when hot. So don’t let it cool, just roll it up.
So are you ready for a nice pumpkin roll cake recipe now? Well here it is:
1 tb vanilla extract
1/2 ts butter extract
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon butter extract
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Sprinkle the chopped pecans lightly on the wax paper. You do not need a lot just a light layer of them.
Pour butter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges.Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
Your Yummylicious Pumpkin Roll is ready.Go ahead, make one yourself and let me know if you like it.