Pumpkin Cake Roll

After digging, reading, and salivating over all of the old cookbooks that my grandma had in her kitchen cupboards, I was really inspired to make this old-fashioned pumpkin cake roll from the 1983 Betty Crockers Cookbook. I’m looking thirty-two years into the past at what my grandmother considered to be her favorite recipe book. I can only imagine the dinner parties that she would plan probably days in advance.

This isn’t just an average cake that is square with the frosting smothered on top. It’s a fun little twist on the classic dessert. The cake is fluffy, moist and full of pumpkin-y flavor and rolled with a light cream filling. It’s a perfect dessert for any holiday party that keeps and travels well too!

 

Ingredients:

Pumpkin Cake

  • 3 eggs
  • 1 cup  sugar
  • 2/3 cup canned pumpkin
  • 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg (optional for added flavor)
  • 1/2 tsp ground cloves (optional for added flavor)
  • Pinch of salt

Cream Filling:

  • 1 cup chilled heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp cinnamon

Prep Work:

  1. Combine the heavy whipping cream, powdered sugar, and cinnamon in a small bowl and refrigerate for at least a half hour.
  2. Bring the eggs to room temperature by placing them in a bowl of warm (not hot) water for a few minutes. Warm meaning that you should be able to stick your fingers in the water and not burn yourself. Bringing the eggs to room temperature will drastically help you later when you attempt to whip your egg whites.
  3. Line a 15in x 10in x 1in baking sheet with waxed paper and set aside.
  4. Preheat the oven to 375F degrees.
  5. Combine the flour, baking soda, cinnamon, nutmeg, and cloves and salt in a small bowl.

Directions:

  1. Separate the three eggs and place all of the yolks in a large mixing bowl and the egg whites in a medium mixing bowl.
  2. In the large bowl, beat the egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  3. In the medium bowl, beat egg whites until soft peaks form. (This is the time where you rejoice that you took that extra step to bring your eggs to room temperature! But be patient and don’t stop mixing until those soft peaks form.) Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.
  4. Gently fold in the flour & spice mixture into the pumpkin mixture. Spread into prepared pan.
  5. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Rolling up the cake while it is still warm will help ensure that the cake doesn’t “crack” when you roll it up again with the filling. 
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