|4.9028573 (1)||rate this recipe »|
This twist on the familiar chocolate-and-cream roll or jelly roll is particularly apropos at thanksgiving, when pumpkin plays a staring role at the table.
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice OR a mixture of cloves, ginger and allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup sugar
2/3 cup pumpkin purée (NOT pumpkin pie filling)
1 cup chopped walnuts (optional)
1 cup confectioners' or glazing sugar
6 tablespoons (3/4 stick) butter, softened
1 teaspoon vanilla
8-ounce package cream cheese, softened
Filling: Sift the sugar into a medium-sized bowl and cream it with the butter. Mix in the vanilla. Add the cream cheese in chunks, beating well after each addition; the mixture should be completely smooth.
Cake: Preheat the oven to 375°F. Grease a 15 x 10 x 1-inch jelly-roll pan. Line it with waxed paper or parchment, then grease and flour the paper.
In a small bowl, sift together the flour, baking powder, spices and salt; set aside. In a large bowl beat together the eggs and sugar until thick, fluffy and light in color. Beat in the pumpkin.
Add the dry ingredients to the wet ingredients and mix well. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Sprinkle the batter with the nuts, if you're using them.
Bake the cake for about 15 minutes, or until it's lightly browned and springy to the touch. Remove the cake from the oven, and loosen it around the edges with a knife. Invert it onto a clean kitchen towel dusted very heavily with confectioners' sugar; peel off the paper. Trim 1/4-inch from all sides of the cake.
Roll up the cake and towel together, starting with a long side. Place the roll, seam-side down, on a wire rack to cool completely.
Unroll the cake, spread it with the filling, and re-roll. Refrigerate until ready to serve, and then dust with confectioners' sugar. Yield: Fifteen 1-inch servings.