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Pumpkin Roll Recipe

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Pumpkin Roll Recipe

No one can ignore the lovely pinwheel design created by wrapping a Pumpkin Sponge Roll around a Cream Cheese Frosting flavored with Heath Bits 'O Brickle. Besides being pretty to look at this nicely spiced honey colored cake is light and moist with a mild pumpkin flavor. So good is it that you might want to add it your Thanksgiving menu. I love how Sarah Leah Chase in her book "Cold-Weather Cooking" refers to this dessert as "B?he de Thanksgiving", comparing it to France's traditional Christmas dessert, B?/font>che de No?/font>l (a chocolate sponge roll filled with chocolate cream). But unlike the B?/font>che de No?/font>l that is heavily decorated with frosting, meringue mushrooms, berries, and tree boughs to make it look like a tree log, all the garnish this sponge roll needs is a light dusting of confectioners (powdered or icing) sugar. 

To make this pumpkin roll you follow the basic rules for all sponge cakes; eggs and sugar beaten until thick and fluffy, and then the rest of the ingredients are added. The difference is that, instead of baking the batter in a round cake pan, it is spread into a rectangular baking pan. Now, the biggest problem people seem to have with a sponge roll is their cracking, but this can be prevented by rolling the cake in a clean towel immediately after removing it from the oven. Doing this step sets the roll's structure so that once it cools it can be easily unrolled, filled, and rolled up again with little cracking. I often make this dessert a day or two in advance of serving which makes it the ideal Thanksgiving or Christmas dessert. Just be sure to store it in the refrigerator.

To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin. Just make sure you do not buy the pumpkin which already has the spices added to it. However, if you want to make your own puree start by using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Then first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using
 

For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven.   Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy). 

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)  Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool. 

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.

Serves about 6 - 8 people.

Sources:

www.verybestbaking.com

Chase, Sarah Leah Chase. 'Cold-Weather Cooking'. Workman Publishing. New York: 1900.

Pumpkin Roll:

3/4 cup (100 grams) all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3 large eggs, room temperature

1 cup (200 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup (150 grams) pumpkin puree

Filling:

8 ounces (226 grams) cream cheese, room temperature

2 tablespoons (28 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle

or  1 cup (100 grams) chopped walnuts or pecans

Garnish:

Confectioners' (powdered or icing) Sugar

 
   

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