Pumpkin Cake Roll
This is a favorite dessert of mine this time of year. I made it recently, but switched the filling from my usual one. It was a big hit at a recent dinner with friends. The filling swap was kind of an accident. I made a custard filling for a different dish and used it for my filling, just adding cream cheese and a bit more sugar. It was really worth the extra effort. Rather than baking the pumpkin rolls in two smaller jelly roll pans I baked it in my largest pan, then divided it into two rolls after filling. It seemed so much easier. Plus, I had two desserts for the effort of one. The pan I used was 17×12 inches. Here is the recipe. Even though the recipe calls to bake the cake first, the filling needs cool down time, so you might want to make it first. You’ll still need to let the cake cool down, but that does not take all that long.
Pumpkin Roll
6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. cooked, pureed pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
Filling
2 eggs
½ c. granulated sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped
2 cups powdered sugar
8 oz. cream cheese, softened
1 t. vanilla
Preheat oven to 375 degrees. Grease 1 large jellyroll pan (17×12) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating, add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Spread batter in prepared pan and bake 13-15 minutes or until cake springs back when touched lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at wide end roll up cake in the towel and allow to cool.
Prepare filling by combining eggs with granulated sugar, juices and flour, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream. In mixing bowl beat cream cheese with powdered sugar and vanilla until light and fluffy. Fold in whipped cream mixture and chill until ready to use.
To finish cake, carefully unroll and remove towel. Spread filling on the cake and re-roll. Cut into two cakes. Wrap in plastic wrap. Chill. Makes 20 servings and can be frozen.
