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Pumpkin Roll Re-Done

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We have all seen the beautiful pumpkin rolls and the spiral servings it provides. I have always been in awe of this cake. My creative mind cannot fathom how to “roll” a cake and then fill it. Here is the good news…I have mastered it. Honestly there are just a few tricks to ensure success. I will post the videos from News9 showing the “how to’s” on this new holiday favorite this evening.

  • Grease your baking sheet with crisco and then line the pan with parchment and grease it too!
  • Use a smooth tea towel
  • You can never use too much powdered sugar
  • Roll the cake while it is still hot NOT COOL

<script type=’text/javascript’ src=’http://KWTV.images.worldnow.com/interface/js/WNVideo.js?rnd=611865;hostDomain=www.news9.com;playerWidth=630;playerHeight=355;isShowIcon=true;clipId=12024996;flvUri=;partnerclipid=;adTag=Sales%2520-%2520WorldNow%252048;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript;controlsType=overlay’></script><a href=”http://www.news9.com” title=”News9.com – Oklahoma City, OK – News, Weather, Video and Sports | “>News9.com – Oklahoma City, OK – News, Weather, Video and Sports | </a>

Whipped Toffee Pumpkin Roll 

3 eggs
1 cup sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon Nielsen Massey vanilla paste
2/3 cup pumpkin puree
3/4 cup self rising flour
parchment paper
powdered sugar
Preheat the oven to 375 degrees. To prepare your pan, grease a baking sheet (with sides) with shortening all over. Then place a piece of parchment paper on the baking sheet and smooth down. Now, grease the parchment paper just like you did the baking sheet.
In a large mixing bowl or stand mixer, beat the eggs for 3 minutes until light and fluffy. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice till it is thoroughly combined. Slowly mix in the self rising flour till there are no lumps. Pour the cake batter onto the prepared baking sheet and spread to cover. Tap the cake on the countertop to release any air bubbles and baker for 13-15 minutes.
While the cake is baking, prepare the towel for rolling. All you need to do is lay a kitchen tea towel on your countertop flat. Sift powdered sugar all over the top of the towel. Once the cake is done remove the cake from the oven and while it is hot quickly flip the cake onto the towel. Peel the parchment from the other side of the cake. Lay over the ends of the tea towel onto the cake, dust the top of the cake and roll the cake up into the towel. (Trust me…this works) Now, allow the cake to cool in the towel.
Whipped Cheesecake Toffee Filling
1/2 container refrigerated cheesecake filling
2 cups whipped cream or Cool Whip
1/2 cup toffee pieces
pumpkin pie spice and powdered sugar
In a medium sized mixing bowl, using an electric hand mixer beat the cream cheese filling. Add 1 teaspoon vanilla and combine. Fold in the whipping cream till the mixture is combined.
Unroll the cooled sponge cake roll and spread the whipped cheesecake filling over the top with an offset spatula. Sprinkle with toffee pieces. Roll the cake as before but gently removed the tea towel. Place the cake roll ream side down on a platter and sprinkle with powdered sugar and pumpkin pie spice. Cut into slices to serve.