Tuesday, December 7, 2010

Taste Buds: Pumpkin Spice Swirl


With all the highs and lows floating through my days I decided this morning to be purposefully productive and I knew the perfect thing to do; I had the MOST AMAZING desert at my sister in laws house two days ago and I have been obsessing about it since. So because I am having guests this weekend and because I had never made a rolled cake recipe before I decided to go ahead and spend the day attempting to get the flavours right for the Pumpkin Log. What came out of this recipe is so super delicious that I am sure I will be making this again and again and again. We love pumpkin in this house!

Libby’s cake recipe

For the cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Cream Cheese Filling
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

1. Preheat the (not often used) oven to 375° F. Grease 15 x 10-inch jelly-roll pan (in our home, known as the "lasagna pan") and then line with wax paper. Grease and flour the ol' paper. Then, for some reason to be disclosed later, sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Throw the flour, baking powder, baking soda, cinnamon, cloves (try to forget how expensive the cloves were when you find yourself spilling some onto the counter by accident), and salt in small bowl. Beat the crap out of the eggs and granulated sugar in large mixer bowl until the mixture is thick and kind of pasty. Beat in pumpkin (and here's where I went wrong - I added just a pinch too much pumpkin, which made the whole thing too moist. And you know how I feel about the word 'moist.') Stir in flour mixture and then spread evenly into the prepared pan.
3. Toss (gently) the pan into the oven for 13 to 15 minutes or until top of cake springs back when touched. (And by "springs back," this recipe means when you touch the top of the cake, it doesn't come off on your fingertip.) Immediately loosen and turn cake onto prepared towel (which was a trip to accomplish - easily could have been a disaster but thankfully, I survived without flopping the cake onto my feet). Carefully peel off the wax paper. And then, oddly enough, roll up cake and towel together and let this cake snake cool on a wire rack.
4. To Make That Delicious Cream Cheese Filling:
Smash together the cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until the mixture is smooth.
5. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


lilmansworld said...

BC has a recipe like that and I will attempt it one of these days :)

paul peggy zeus said...

This pumpkin roll turned out so good! Light, fluffy and tasty too.

lilmansworld said...

just now reading the commentary per recipe. hilarious :)

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