Monday, February 24, 2014

Pumpkin Roll

We had a pumpkin left from Halloween that wasn't cut into.
I decided to use it up and make pumpkin rolls and soup.

I ended up making 6 rolls.
The rolls were used for mutual
for a temple celebration.

Here is a picture step by step how I made it.
The recipe is below.

Beat 3 eggs until very thick. 
Fold in dry ingredients (ingredients below.)
Gradually add pumpkin and lemon juice.

Pour batter into pan. The batter will not fill the pan. 
Line the pan with parchment. 
The cake will make it easier to remove.

The cake will be very thin.

Turn out on a tea towel dusted with powdered sugar and roll. 
Let cool for 30 minutes. After semi-cool, unroll and fill with filling.
Filling recipe below.

After it is frosted, reroll.

Wrap in saran wrap and freeze. 
Cut and serve when needed.

Pumpkin Cake Roll
recipe from: Jill Kirkham 

Beat until very thick: 
3 eggs

3/4 cup flour 

1 cup sugar 
1 tsp baking powder 
2 tsp cinnamon
1 tsp ginger 
1/2 tsp nutmeg 
dash of salt

Gradually add:
2/3 cup pumpkin 

1 tsp lemon juice 

Fold in dry ingredients. Gradually add pumpkin and lemon juice. Spread on well greased and floured 15x10 jelly roll pan. (Another way is to grease jelly roll pan. Put in parchment paper to fit on the bottom and sides. Grease parchment paper top lightly.) Sprinkle top with 1 cup chopped nuts (optional.) 

Bake 375 for 15 minutes. Lay out tea towel and sprinkle with powdered sugar while cooking. Loosen edges. Turn out immediately on tea towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together. Let cool for 25-30 minutes. Unroll and spread filling on unrolled cake and reroll. Cover with Saran Wrap and refrigerate 1 hour or freeze.

Beat until fluffy:
1 cup powdered sugar 

4 TBSP butter
6 oz cream cheese

1/2 tsp. vanilla 

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