My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Sunday, October 1, 2017

Pumpkin Cream Roll


Pumpkin, and spice, and everything nice...fall is here, folks! This was an amazingly delicious pumpkin cream roll. There wasn't ONE piece left to spare. So glad this turned out well because it's a bit time consuming, especially if it's your first time making one. However, it was well worth the trouble!
{ Hands~On Time: 20-30 mins / Baking Time: 15 mins / Difficulty: Intermediate / Yields: 8-10 servings }

Ingredients:

For the Cake:
3/4 cup cake flour (not self-rising)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
2/3 cup canned pumpkin puree

For the Filling:
12 oz light cream cheese, at room temperature
3/4 cup powdered sugar, plus more for dusting
3 Tbsp unsalted butter, at room temperature
1 Tbsp maple syrup
1 tsp vanilla extract
butter flavored cooking spray

Directions:
1. Preheat oven to 375 degrees. Lightly grease a 15x10" jelly roll pan with cooking spray. Measure and cut parchment paper to fit pan, then spray the parchment paper with cooking spray.
2. In a small bowl, whisk together flour, cinnamon, ginger and 1/4 tsp salt. With electric mixer on high, beat egg yolks and sugars until thick and pale, about 3 mins. On low, mix in pumpkin puree and then add the dry flour mixture.
3. With a clean/dry bowl and clean/dry beaters, beat egg whites and remaining 1/4 tsp salt until stiff, but not dry. Fold into batter in 3 additions. Scrape into pan and spread evenly. It will be a thin layer of cake, but remember, you will be rolling it up so this is a good thing ;-) Bake until springy to touch, about 15 mins.
4. Meanwhile, dust a clean kitchen towel with a thin layer of powdered sugar. (Make sure to cover the entire towel with sugar, otherwise the cake will stick to the towel!) Loosen the cake from the pan (while it's still warm); turn onto prepared towel and peel off the parchment paper. Carefully, roll cake lengthwise in the towel; then turn the seam to the bottom and let cake cool completely.
5. To make the delicious cream cheese filling: beat all 5 ingredients on high until smooth, about 3 mins. Unroll the cake, spread the filling over the cake evenly, then roll it back up. Trim ends diagonally with a sharp knife and dust entire roll with powdered sugar. Serve with cool whip or whip cream. SOOO YUMMY!

1 comment:

  1. This pumpkin cream roll looks so yummy.I dint know that we could see pumpkin in such better way else for me it was just a tasteless thing.

    ReplyDelete

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