November 4, 2010

Pumpkin Roll

It was Halloween time when there were lots of pumpkins throughout the store. So, I got one but didn't know wat to do exactly with it. First I tried the most crazy "pumpkin pie" but that didn't turned out good. And I had some more pumpkins left out. I searched for and got this great looking dessert.

This is basically a pumpkin cake rolled with sugared cream cheese and sliced. I am posting it with little alterations on the sugar quantity as the filling turned out to be very sweet in my case. Please click here for a video demo of this recipe (not mine!!!)


Cake Roll:
Pumpkin puree - 1 1/2 cups (or use canned pumpkin - 1 can)
All-purpose flour - 3/4 cup
Granulated sugar - 3/4 cup
Baking powder - 1/2 tsp
salt - a pinch
eggs - 2
chopped walnuts - 1/2 cup optional

Cream Cheese Filling:
cream cheese, softened - 1 (8 oz) package
powdered sugar - 3/4 cup
butter or margarine, softened - 4tbsp


Pumpkin puree:
You can always use canned pumpkin. But if you want to start from the scratch, cut the whole pumpkin into slices, remove the seeds and pressure cook for 5 whistles. Remove the skin part and blend in a mixer to get the puree.

Pumpkin cake:
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch baking pan; line with wax paper (to make it easy to remove from baking pan). Grease and flour paper.

COMBINE flour, baking powder and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts on top.

BAKE for 15 minutes or until a toothpick inserted comes out clean. Slightly wet a clean kitchen towel. Loosen the cake and turn it onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool down for 2 hours.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Make sure you don't beat too much as it may not stay stiff.

Pumpkin Roll:

Carefully unroll cake; Spread cream cheese mixture over cake.

Reroll cake. While rerolling remove the towel. Wrap in plastic wrap and refrigerate at least 5 hours.

This can also be kept in the freezer if you need it for another day.

After 5 hours remove from the fridge and slice into 1 inch rolls. Sprinkle with powdered sugar before serving, if desired.

1 comment:

  1. Nice one Bhamathy. I haven't tried my hands on cake rolls yet.


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