Tuesday, November 29, 2011

.pumpkin roll.

it has happened a couple of times and every time it does, it truly delights me. i get a special request to make something.

this time, it came from one of my closest friends and she even offered to buy all the tools and ingredients to make it happen. for selfish reasons, i wanted my own jelly roll pan and so just went ahead and got one without her knowing and surprised her one day with the finished product.

her request? a traditional pumpkin roll. after much research, i discovered that the beauty of the pumpkin roll is in the delicacy of the roll itself. so, i read lots of tips and tricks on how to form a successful roll. putting all of the internet advice into one clump in my mind, i was ready to roll. cheesy? yes, i know.

with the ingredients of the season from cinnamon to pumpkin to allspice, this was an aromatic recipe and i was anxious to steal a bite of the finished product.

following the instructions like an 'a' student should, my roll turned out just fine and dandy. see for yourself!

the version of the classic recipe i chose to make included fun tidbits like toffee pieces in the cream cheese filling. after presenting the cake to my gal pal, she even let me have a piece. i must confess. i didn't really ask her to begin with, i had to taste it.

the recipe is yummy, but i have decided that pumpkin cake is not my favorite holiday treat. personally, i'd rather have another slice of this pumpkin pound cake.

pumpkin roll
from the joy of baking
3/4 cup (100 grams) all purposeflour
1/2 teaspoon bakingpowder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 largeeggs, room temperature
1 cup (200 grams) granulated whitesugar< 1/2 teaspoon purevanillaextract 2/3 cup (150 grams) pumpkin puree

8 ounces (226 grams) cream cheese, room temperature
2tablespoons(28 grams) unsalted butter, room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
1 cup (130 grams) Heath Bits 'O Brickleor other nut brickle

Confectioners' (powdered or icing) Sugar

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) bakingpan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the siftedflourmixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 -15 minutesor until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble:Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving,dustwith confectioners (powdered or icing) sugar.
Serves about 6 - 8 people.

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