Tuesday, October 16, 2012

Pumpkin Head...


Ok, I'm over my moment (or week) (or lifetime) of self doubting.
I've seen the book layout and I have to say, I'm proud.
I'm very proud.
Now- because my friend Kim needs to stop eating the pumpkin tarts I showed you how to make last week,  I've made this pumpkin roll.
It is bloody good!
It's not my recipe.  
It belongs to an American pumpkin purée maker named Libby's.
Never seen her, never bought the product, but this gal knows a damn good pumpkin roll.
I used my own pumpkin purée from last week.


First, sift icing sugar all over a tea towel.
Preheat oven to 375


Second ..Make the cake:
 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 pumpkin puree - canned or fresh.
         Mix your dried ingredients in a large bowl.
        In a smaller bowl, mix the eggs, pumpkin and sugar.  Beat well, then add to your dried ingredients.
·         Mix till blended.
        Line a 9x13 baking sheet with sides with parchment paper.  Pour your batter into the sheet and spread out evenly.
Bake for 11 - 13 minutes - check at 11 minutes.
Mine was done at 11 minutes.


Once your cake is done, lift it out by the parchment paper and flip it over onto the icing sugar tea towel.
I had never made a roll before, and was nervous about this.
Turns out, it's pretty easy.
Peel off the parchment paper slowly.

Roll the cake up while still hot in the tea towel and lay on a baking rack till cool
Go find something to do.


Intermission.
It's been pouring here, but stopped long enough to get some pretty shots.


Once it's cool, unroll your bundle.


Make your 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
Using a beater, mix these together till smooth.

I have my Grandmothers electric beater.
It's over 30 years old and you have to hold the electric cord in the side or it falls out.
It's old and worn, but it was hers, and I love it so.



Spread your mix all over the cake.


Roll your cake up - not to tight or it will gush out the ends.
You want to cut off the ends so it's clean and perfect.
Speaking of ends...

My back end is going to become a pair of pumpkin rolls if I keep making this.
Eat the ends.
(keep in the fridge covered so it stays moist and fresh)