Pumpkin Roll

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin roll. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Check Out Pumpkin Roll On eBay. Free UK Delivery on Eligible Orders In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth.

Pumpkin Roll is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pumpkin Roll is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin roll using 19 ingredients and 11 steps. Here is how you can achieve it.

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The ingredients needed to make Pumpkin Roll:
  1. Prepare Cake Ingredients:
  2. Get all purpose flour
  3. Take baking powder
  4. Take baking soda
  5. Take ground cinnamon
  6. Prepare ground ginger
  7. Get ground nutmeg
  8. Take ground cloves
  9. Make ready salt
  10. Prepare large eggs
  11. Get vanilla extract
  12. Take granulated sugar
  13. Make ready pumpkin puree
  14. Get Filling Ingredients:
  15. Get cream cheese, at room temperature
  16. Make ready powdered sugar, sifted
  17. Prepare unsalted butter, softened to room temperature
  18. Make ready vanilla extract
  19. Take Additional powdered sugar, for dusting at the end

With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting.

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Instructions to make Pumpkin Roll:
  1. To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
  2. In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
  3. Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan.
  4. Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!).
  5. Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
  6. To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it.
  7. Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3⁄4 inch border on all sides.
  8. Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
  9. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight.
  10. When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve.
  11. Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.

OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. How to Roll a Pumpkin Roll Once cake is done, cut in half width ways and place a clean kitchen towel on each side right up to the edge. Peel the parchment paper back slightly and begin to roll the cake while it's warm.

So that’s going to wrap this up with this special food pumpkin roll recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!