Ok, I did it. I caved. I wasn’t going to do it. But…I did. I made a pumpkin spice something.
If you’ve been living under a rock, you may not know this. But…pumpkin spice stuff has taken over the world. Well, at least until Christmas time rolls around. It started with pumpkin spice lattes, then pumpkin spice doughnuts, and now there’s even pumpkin spice Jell-O and pumpkin spice marshmallows. The list goes on and on.
As soon as this year’s latest pumpkin spice stuff hit the market, EVERYONE on social media went nuts. Like…where have you been all my life…I need a pumpkin spice latte or I will not survive the next second…NUTS.
I do like pumpkin, but not quite that fanatically.
Anyway, one of my coworkers was having a birthday and was a big fan of pumpkin and as I searched for a recipe for something sweet to bring to the office, I happened upon a cake roll recipe in the November issue of Family Circle and…well…it contained…you guessed it….pumpkin. A plan was born.
If you’ve never rolled a cake, don’t be scared. Just 24 hours ago, I had never rolled a cake, but I did it, and isn’t wasn’t too difficult. So don’t let that stop you.
Pumpkin Spice Cake Roll
(Adapted from Family Circle – November 2013 edition)
1 cup all-purpose flour
3/4 cup canned pumpkin purée
4 eggs – room temperature
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin or apple pie spice
1/2 cup powdered sugar
3/4 cup canned pumpkin purée
1/4 cup heavy whipping cream
1 egg yolk
2 Tbsp granulated sugar
1 1/4 cup heavy whipping cream
4 Tbsp granulated sugar
Preheat the oven to 375 degrees. Coat a 10 x 15″ cookie sheet/jelly roll pan with cooking spray. Place a piece of waxed or parchment paper on the sprayed pan. Coat the paper with cooking spray.
Beat the eggs on medium and slowly add the granulated sugar one tablespoon at a time, beating for about 5 minutes. Add the pumpkin purée. In a separate bowl, whisk together the flour, spice, baking powder, and salt. Add the flour mix to the pumpkin mixture and stir until combined. Pour onto prepared baking pan and bake for 10 – 12 minutes until cake springs back slightly to the touch.
After removing from the oven, immediately invert the cake onto a cotton dish towel sprinkled with ¼ cup powdered sugar. Remove the paper from the cake and sprinkle with another ¼ cup powdered sugar. Beginning with the short side, roll up the cake with the towel. Cool completely for at least an hour or two.
Whisk together pumpkin puree, egg yolk, and 3 Tbsp granulated sugar in a small saucepan. Cook over low to medium heat, whisking continuously for 5 minutes. Transfer to a bowl and refrigerate for 30 minutes. Also, put mixer bowl and mixer whisk in the freezer to chill.
Once cake is cooled, carefully unroll cake. Whip 1/4 cup heavy whipping cream with 1 Tbsp granulated sugar using the chilled mixing bowl and whisk to form stiff peaks. Gently fold whipped cream into cooled pumpkin puree mixture and spread on cake. Re-roll cake without the towel.
Whip remaining whipping cream and granulated sugar until stiff peaks form. Spread over cake roll. Sprinkle top of cake with a little pumpkin pie spice. Using a sharp knife, carefully trim edges off cake roll for a clean look…sample the edges…for quality assurance. Refrigerate until ready to serve.