Pumpkin Roulade

It doesn’t have to be fall for you to make this easy pumpkin recipe.

Pumpkin Roulade

2014-08-29 01:43:32

Yield: 8 to 10 servings • Preparation: 30 minutes • Bake: 10 minutes • Refrigerate: 4 hours

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Ingredients

1. ¾ cup all-purpose flour
2. 1¼ teaspoons ground cinnamon
3. ¾ teaspoon ground ginger
4. ½ teaspoon baking powder
5. ½ teaspoon baking soda
6. ¼ teaspoon ground nutmeg
7. ¼ teaspoon salt
8. 3 large eggs
9. ¾ cup sugar
10. ¾ cup canned pumpkin
11. 1 tablespoon butter, melted
12. 1½ teaspoons vanilla extract
13. Confectioners’ sugar (for dusting)
14. 1 recipe Vanilla, Butter, and Nut Whipped Cream (recipe follows)

Instructions

1. Preheat oven to 375°.
2. Spray a shallow 17-x-12-inch rimmed baking sheet with nonstick cooking spray with flour. Line with parchment paper, and spray again. Set aside.
3. In a small bowl, combine flour, cinnamon, ginger, baking powder, baking soda, nutmeg, and salt, whisking well. Set aside.
4. In a large bowl, combine eggs and sugar. Beat at medium-high speed with an electric mixer for 3 minutes. Add pumpkin, melted butter, and vanilla extract, beating until incorporated. Add flour mixture, beating at low speed until incorporated and scraping down sides of bowl as necessary. Pour batter into prepared pan, and level, using an offset spatula.
5. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 10 minutes.
6. Dust cake with confectioners’ sugar. Lay a clean dish towel over cake in pan. Place a wire rack over dish towel. Invert cake and towel onto wire rack.
7. Starting from a short side, immediately roll up cake, jelly-roll fashion.
8. Let cool on wire rack, seam side down.
9. When cake has cooled, gently unroll and spread with Vanilla, Butter, and Nut Whipped Cream. Reroll cake without dish towel, and place seam side down on a parchment-lined baking sheet. Cover, and refrigerate for 4 hours.
10. Dust cake again with confectioners’ sugar, and cut into slices, using a serrated knife.
11. Serve cold.

TeaTime Magazine http://teatimemagazine.com/

From TeaTime, September/October 2013

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