Thursday, October 10, 2013

Pumpkin Cake Roll Recipe
















I love pumpkin recipes, don't you? It seems like everywhere you look during the month of October, all you find are delicious pumpkin treats! Pumpkin cookies, cakes, pies, pastries, and more seem to fill our senses, and even our souls, with the feelings of autumn! That's why when I first saw this recipe, I knew I had to bake it!

I know what you're thinking: "There's no way I can make something as difficult as that!" Trust me, this recipe is not only super delicious, but super easy as well! And look at how amazing it looks when it's finished! You'll definitely be the talk of the neighborhood when you show up to the local Halloween party with this treat! Let's get our pumpkin senses ready and start baking!

Ingredients (Cake):
3/4 cups Honeyville All Purpose Flour
1 tsp Baking Soda
1/2 tsp Pumpkin Pie Spice
Dash of Salt
2/3 cup Pumpkin Puree
1 cup Sugar, divided
3 eggs, separated

(Filling):
8 oz Cream Cheese
2 Tbsp Butter, softened
1 cup Powdered Sugar
3/4 tsp Vanilla Extract

Directions:
Preheat oven to 375 degrees.


Prepare a 15x10 inch pan by spraying it with cooking oil, placing parchment paper on top, then lightly spraying the parchment paper.


In a small mixing bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.


Begin by separating your eggs. Place the egg yolks in a large mixing bowl and your egg whites in a medium mixing bowl.


With an electric hand mixer, beat egg yolks on high until they are a thick, lemon-colored liquid. Gradually add 1/2 cup sugar and pumpkin and beat until completely combined and smooth.


Thoroughly wash your beaters, then beat egg whites in a medium mixing bowl until soft peaks begin to form. Gently add 1/2 cup sugar and beat until stiff peaks begin to form. Don't worry if 10 minutes have passed and you're still beating. This process takes a while before you can get the consistency you need, so be patient.


Add egg whites to yolks and gently fold in. Add mixed dry ingredients and mix together until a thin batter begins to form.


Spread batter evenly in baking pan. Bake at 375 degrees for 10-15 minutes. Keep a close eye on this as you do not want to over bake. You'll want the cake just lightly golden brown.


Once baked, remove immediately, lift cake off of tray by the parchment paper, and place, face down, on a kitchen towel that has been dusted with powdered sugar.


While the cake is still warm, roll up the cake in the towel.


Place on a wire cooling rack and let cool for 1 hour.


While cake is cooling, make your filling by combining cream cheese, butter, powdered sugar, and vanilla and mixing with a hand mixer until completely combined.


Once cake has cooled, unroll and frost the cake with the cream cheese filling. Make sure you stay 1/2 inch away from the sides.


Roll the cake back up, wrap in the towel, and place in the freezer for an additional hour.

Remove when ready, slice, and serve.


This roll is all about pumpkin goodness! The sweet taste of pumpkin, combined with the pumpkin spice, gives you that fall flavor you've come to expect in a pumpkin dish. The cream cheese filling complements this role like nothing else! This is the perfect recipe for any fall party or Thanksgiving get together!


Yes, pumpkin season is upon us again, and with a cake roll like this, let's hope it never leaves!

1 comment:

Anonymous said...

Can you substitute a different kid of flour and sugar substitue to make this a minimal g of sugar and lower carbs?