Tuesday, November 12, 2013

Pumpkin Spice Roll with Cream Cheese Filling

This gorgeous recipe comes from a purveyor of pumpkins. I could barely hold the one we chose! I needed both hands! 
Hu-u-ge pumpkin!

Pumpkin Spice Roll:

To Prepare the Pumpkin Roll:

¼ c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves or nutmeg
⅛ tsp. salt
3 large eggs
1 c. granulated sugar
⅔ c. canned or homemade pumpkin purée

Preheat oven to 375 deg. F. Spray-oil a 15x10-in. jelly roll pan. Line with waxed paper, trimmed to fit (see Note). Spray-oil both sides of waxed paper, flouring lightly. 

Lightly dampen a clean tea towel, sifting ¼ c. icing sugar over it. Combine flour, baking powder, baking soda, cinnamon, cloves or nutmeg, and salt in small bowl. Set aside. 

Using electric mixer, beat eggs until light and lemon-colored, adding sugar gradually. Continue beating at least 5 min. longer., beating in pumpkin. Continuing to beat, gradually stir in flour mixture. Spread evenly into prepared pan. Bake 13-to-15 min., just until centre of cake springs back when lightly touched with a finger. Do not over-bake.

As soon as cake emerges from oven, invert onto sugar-sprinkled towel. Carefully peel away paper. Starting at cake’s narrow end, roll cake and towel together. Cool to room temperature on wire rack. 

To Prepare the Cream Cheese Filling:

One 8-oz. (250 g) pkg brick-style cream cheese, softened (see Further Note)
1 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
⅓ c. butter or margarine, softened
1 tsp. vanilla extract
2 tsp. sifted icing sugar (“confectioners” sugar or “powdered” sugar), as garnish

Using electric mixer and scraping down sides of bowl, beat together cream cheese, icing sugar, butter or margarine, and vanilla until smooth and well combined.

Gently unroll cooled cake, carefully removing towel. Spread Cream Cheese Filling evenly over cake, right to the edges. Roll cake up again. Wrap tightly in cello, refrigerating up to 1 day. Unwrap, transferring to serving plate. Dust top of cake with sifted icing sugar (“confectioners” sugar or “powdered” sugar).

Note: Well, Dollinks, some of you may have stopped buying wax paper, thinking parchment is all you need. It’s not. In this recipe (as in the Spinach Roulade recipe I recently posted under Appetizers: Cheese-Based [Spinach Roulade with Roasted Sweet Red Pepper Sauce]), the thinner, more pliable wax paper works far better than parchment. For best success, do as I say - and as I do! 

Further Note: I’m frequently specific about using “brick-style” or “(spreadable) Winnipeg-style or New York-style” cream cheese. In my experience, these differently textured cream cheeses are not always interchangeable. Trust me on this, Boobelahs. 

Now, this about pumpkin! You won’t be able to tear yourself away! 

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