I had never had the opportunity to taste anything made with pumpkin until we arrived in the USA. After tasting all of those traditional baked goodies for the first time, I was hooked. During the holiday season, I always look for recipes where I can incorporate pumpkin or other types of squash, because it’s not only good for you, but it lends a unique moistness and sweetness too both food and baked goods. My all time favorite of all the pumpkin items you can find, is the pumpkin roll. Did you know that the area known as Half Moon Bay in California has been having an annual pumpkin festival for the past 40 years? And did you know that one of the most popular items at the festival is the pumpkin roll? If you have ever tasted a moist and delicious roll filled with either a sweetened whipped cream, spiced buttercream, or the quintessential cream cheese frosting, you will understand why…if you never have, then this is your chance to try it! I know that many people don’t try cake rolls because they are afraid of cracking the cake during the rolling process, but the addition of the liquid helps to keep that problem to a minimum. I have actually heard that some people roll up the cake into towels while it is still warm, but I have never tried that. Instead of water, you can add some liquor and either rum or cognac work best. This recipe will make 2 thinner half sheet pans, or one thicker half sheet pan. If you choose to make 2 thinner ones then roll up the cake from the short side, this will give you a higher roll, which will make a nicer individual size slice. If you want to make this for a dessert platter and only want small pieces of roll, then roll up from the long side and slice smaller petite size pieces.
If you prefer to make the batter into a sheet cake, this recipe will also work for that. You can bake several layers and stack them if that is easier for you to do, or bake in a deeper cake pan and simply frost the top. Either way you do it, you definitely have to try this one!
***An original recipe from www.goodfoodgourmet.com
Pumpkin Roll (Makes 1 thick half sheet pans or 2 thinner half sheet pans)
6oz pumpkin puree (not pumpkin filling)
3 large eggs, separated
1 cup granulated sugar (7.5oz)
1/5 cup water (1.3oz)
2 teaspoons vanilla
1 cup flour (5oz)
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Separate egg whites from the yolks. Add the whites to the bowl of a stand mixer and put the yolks in a large stainless steel bowl. Add half cup of sugar and the 2 teaspoons of vanilla to the yolks and mix well. Then add the ½ cup of water and the pumpkin puree and mix well again until everything is incorporated. Sift together all of the dry ingredients and set aside. At this point, add a pinch of salt to your egg whites and start mixing on high speed. Once foamy, slowly begin adding the other half cup of sugar to make a French meringue. If you have never made a French meringue before, you can check out my tutorial here. While the egg whites are coming to peak, line a half sheet pan with a piece of parchment paper or use a silpat liner if you have one. Once the meringue has achieved a soft peak, use a whisk to cut in half of the egg whites until all of it is incorporated. Then fold in the last half of the egg whites a little more gently, since this will help in the light texture of the cake roll. Once you can no longer see any egg whites in the batter, pour all of this into you prepared half sheet pan(s) and bake at 350°F for about 8-10 minutes. It will take on a little color, but more importantly the cake will spring back when you touch it. Remove from the oven and cool completely.
When you are ready to roll, you can fill the cake with either cream cheese frosting, whipped cream, or any flavored buttercream (recipes appear below). Make sure to have your choice of filling made ahead of time so that you can put the roll together quickly once it has cooled. Before you invert the cake, take another piece of parchment paper that is at least the same size as the half sheet pan and dust it well by sifting powdered all over the paper…this will prevent the cake from sticking to the paper. Turn the cake out of the sheet pan, so that the top part of the cake is now on the bottom, and will become the outside of the roll. The bottom of the cake is now on top, so gently peel away the parchment paper that the cake was baked on. Spread a thin layer of filling all over the cake and begin rolling the edge that is closest to you. Turn the entire edge onto itself begin rolling away from you, until the whole cake is rolled up evenly. Gently move the cake to a long serving platter and dust with more powdered sugar or decorate with additional frosting. Enjoy…I know that you will.
Cream cheese frosting
8 oz cream cheese, room temperature
12 oz butter, room temperature
Powdered sugar to taste, sifted
2 teaspoons vanilla
Add the cream cheese and butter to a mixer bowl and beat with the paddle attachment until smooth. Add the powdered sugar to taste, by adding 1 Tablespoon at a time then add the vanilla. Mix well, cover and set aside in a cool place until ready to spread. Make sure that you make this right before you are ready to put the roll together. Do not refrigerate the frosting beforehand because it will become very stiff and impossible to spread. You will run the risk of damaging the cake if you use it cold. Once the cake has been put together, then you can cover and refrigerate the completed product.
Italian Buttercream
1/2 cup egg whites (about 4 whites)
3 oz corn syrup (prevents crystallization)
6 oz granulated sugar
1/4 cup water
2 sticks unsalted butter, room temperature
1 teaspoon cinnamon **optional
1 teaspoon vanilla **optional
Make the Italian meringue, and once the mixture is completly cool, add the 2 sticks of butter and whip until the mixture looks like a very stiff whipped cream. Lastly add the cinnamon and vanilla. For procedure on how to make Italian buttercream clicke here and if you prefer to make Swiss buttercream, click here.
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