Pumpkin Roll Tutorial

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I posted the recipe for this Pumpkin Roll here last fall, but when I made it last Sunday I decided to photograph the process since this recipe uses the same procedure as a jelly roll cake, ice cream cake, and a Buche de Noel. It is really not a difficult procedure, but the steps can be daunting if you have never done them. And rolling a cake up in a towel may seem pretty strange if you've never seen how it turns out in the end.

I only have one warning about this cake. Do not attempt this cake if you do not have wax paper or parchment. It will stick and you will be sad. Grab some the next time you're at the store and try the cake then.

Pumpkin Roll

3 eggs
1 cup sugar
⅔ cup pumpkin
1 t. lemon juice
¾ cup flour
1 t. baking powder
2 t. pumpkin pie spice
½ cup walnuts, chopped (optional)
8 oz. cream cheese
1 cup powdered sugar
4 t. butter
1 t. vanilla

Grease a 10 x 15 rimmed baking sheet and line with waxed paper.
Grease the waxed paper.
Beat eggs, sugar, pumpkin, lemon juice, flour, baking powder and spice until creamy.
Pour mixture onto waxed cookie sheet.
Sprinkle with nuts if desired.
Bake at 375 for 15-20 minutes.

The baked cake (duh)



Remove from oven and immediately cover with clean dishtowel.

Flipped on a dishtowel with wax paper still attached.


Flip cake onto counter with towel under.
Remove waxed paper.
Trim edges with a sharp serrated knife.

All edges trimmed. The next picture is a close-up so you can see how much I trim -- just the very crispest part of the edge.


Sprinkle with powdered sugar.





Roll towel and cake up like a jellyroll, rolling from the shortest side.



Let cool.
Beat cream cheese, powdered sugar, butter and vanilla until creamy
and spread on cooled cake (unroll).

Blurry picture, but I wanted you to see what it looks like when you unroll it.


Re-roll and cover with plastic wrap.



Refrigerate or freeze.



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