Sunday, June 14, 2015

An Award-Winning First-Place Pumpkin Roll




The holiday season is just around the corner and what better way than to add a new family- favorite than by including some new pumpkin flavored desserts. Not only is this pumpkin roll a classic dessert, but this particular recipe had won 1st place in the cake category at a WV local fair/festival. It was submitted by Betty from Ona, WV
Ingredients
Cake

3 eggs
1 cup sugar
1 cup pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 cup pecans, chopped


Filling

1 cup powdered sugar
¼ cup butter, softened
1 8 oz package cream cheese, softened
½ teaspoon vanilla
2 tablespoons sweetened condensed milk

Cake
  1. Preheat oven to 350 °
  2. Grease a 15-1/2 x 10-1/2 x 1" baking pan.
  3. Line the bottom of the pan with parchment paper.
  4. In a bowl, beat the eggs at high speed for 5 minutes.
  5. Gradually add the sugar, pumpkin and lemon juice.
  6. In a separate bowl combine the flour, baking powder, salt, cinnamon, ginger & nutmeg. Stir to combine. Add to the pumpkin mixture.
  7. Pour into pan. Sprinkle with the pecans.
  8. Bake for 15 minutes or until toothpick inserted in center comes out clean.
  9. Sift powdered sugar onto a clean dish towel; invert the cake onto the towel.
  10. Carefully peel off the parchment paper and sightly sift the powdered sugar over the cake.
  11. Gently roll up the cake with towel from narrow end. Allow to cool for at least 30 minutes.

Filling
  1. Beat the powdered sugar, butter, cream cheese, vanilla and condensed milk in a bowl at medium speed until smooth & creamy.
  2. Unroll the cake, spread with the filling.
  3. Roll up again and dust with powdered sugar.
  4. To serve, cut into 1" thick slices.
  5. Store in refrigerator.
Notes
* I obtained this recipe from of our local Market Bulletin 2006 issue.

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