Pumpkin Roll recipe

Pumpkin Roll / 10 servings / 350 for 12-15 minutes

A family favorite – have been making it for more years than I can count!

 

CAKE

1/2 cup of flour
1 tsp baking powder
2 tsp pumpkin pie spice

4 egg yolks

1/2 cup sugar
1/2 cup of pumpkin puree
1/2 tsp vanilla

4 egg whites

1/2 cup sugar
2 tablespoons powdered sugar
 

FILLING

6 ounces of cream cheese (I use one 8 oz package)     
1/2 cup butter (1 stick)
2 tsp vanilla
4-1/2 cups powdered sugar

NOTE: cream cheese and butter  should be at room temp

·        Prep a jelly roll pan – spray with non-stick spray, lay wax paper in pan and spray again. Set aside and preheat the oven to 350.

·         Mix first 3 (dry) ingredients and whisk to combine and set aside.

·         Beat egg whites until soft peaks form, add the 2 Tb powdered sugar, and gradually add the ½ cup sugar and beat until stiff peaks form. Set aside

·         Combine the egg yolks, sugar, pumpkin puree and vanilla and beat until smooth

·         Fold in the egg white mixture until uniform

·        Spread evenly in prepared jelly roll pan and bake 350 for 12-15 minutes or until cake springs back

·         Lay a clean towel on the counter and dust with powdered sugar

·         Loosen the cake edges and flip onto the towel face down

·         Slowly remove the wax paper from the back, taking care not to tear the cake edges

·         Roll in the powdered sugar covered towel and set on a rack to cool

 

·         Mix the frosting ingredients until smooth and uniform

·         After cake has cooled, roll out flat, frost, then roll back up. Dust with powdered sugar and refrigerate.

 

So I spent my entire day in the kitchen

This is a copy of a post that I put on my genealogy blog:

It all started with a tiny 250 year old sourdough starter that I ordered from King Arthur Flour. Of course baking bread every weekend, I was up for the challenge of sourdough. My starter came in a tiny jar and was a little more than 2 TB of starter that resembled silly putty. Of course, I followed the directions over the course of a couple days and had the most beautiful doughy starter.

So, today was sourdough bread day and pumpkin roll for a birthday wish cake by my daughter's boyfriend. First, sourdough takes many hours and the starter was being fed for days, but I finally had a beautiful oatmeal wheat sourdough bread rising (I completely changed the base recipe).

 

Of course we also needed dinner rolls for Sunday dinner, of course I had to try another recipe from King Arthur Flour for Buttery Sourdough Buns (below). I didn't alter the recipe at all on this one except to leave out the paprika and add sesame seeds to the top. By the way, delicious.

 

 

Of course there was still a pumpkin roll to be made....

 

 

... and I just couldn't throw out the remainder of the pumpkin, so I made pumpkin bread.

 

 

After I spent hours in the kitchen and my feet were hurting, I started thinking.... 100 years ago you couldn't just run off to the supermarket to buy bread. Every day, our ancestors worked even harder than I did today, making bread every or every other day. And they didn't waste a thing. Stale bread became bread pudding or stuffing, or some other treat that would use up every bit of precious bread that was slaved over daily. Also, they didn't have the convenience of dry yeast that we have today, so they very likely kept a bit of sourdough starter growing all the time. Hence, my 250 year old sourdough starter.

 

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I'll be posting these recipes here on the blog after everything has been taste tested.