Pumpkin Roll Question... - Page 2

TC...you can go to www.verybestbaking.com and they have lots of recipes (They make Libby's pumpkin.)
Here's their recipe for the pumpkin roll:
http://www.verybestbaking.com/recipes/detail.aspx?ID=32372

hey guys, i have an awsome pumkin roll recipe, but have to get ready for my craft show for tomorrow, so i cant type it in now, but if you still need it sunday i would be very happy to post the recipe.
melody

.....in case your wondering why im on while i have so much to do today,,,i am adicted and am actually wolfing down lunch as i check out new post. haha as soon as lunch is over, its back to work
bye

This is the recipe I use - I got it from allrecipes.com - I will tell you to make sure you beat those eggs for 5 minutes as they say in the directions - it makes a difference. I tend to deviate from recipes so I add a little more pumpkin than they say and cut the sugar down to 3/4cup sometimes because the filling is sweet also. I also don't bake it as high or as long as they say.
MrsMissey - I forgot to add about dusting with powdered sugar - its a very important step - if not, it could stick to the towel


INGREDIENTS:
3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar for dusting

2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners' sugar

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Hey melodyscakes....glad to know I'm not the only one that does that!

Ok, REALLY silly question. When you roll it up at first when it is still warm do you roll the towel into it or just roll the cake part using the towel?
Does that even make sense?
I have always wondered about that part. (Can you tell I am really good at overanalyzing things?)

Cindy

Thanks for the tips.

Cindy, that is not a stupid question. I'm glad you asked. I think I might have rolled the towel up with the cake (LOL) but I think you use the towel as a guide. Anyone??

I hve always rolled the towel up in it. Because if your cake is really moist, it will all stick together while it sits.

I have made a few of these and I always place a towel down cover it in powdered sugar and place the cake on top. I take the edge of the towel and fold it over about an inch of the cake (to prevent the cake from sticking to itself while rolled) and then start rolling. Cool about 15 to 25 minutes. Unroll, spread filling out and then start rolling again but this time without the towel. Then I wrap in plastic or waxed paper. top with a nice bow and it is now a nice present.

I always roll it with the towel - I think otherwise when its hot the cake might stick to itself. I could be wrong on this, but I've always used the towel.
When I posted the recipe, I put that I don't bake them as long or at as high a temp., but sometimes I forget everyone's ovens are different so I would probably try it the way your recipe says and adjust it from there.

I think we all must of been typing at the same time

Yep, I think we are writing at the same time.

Oh, duh! Thanks ge and Fisher. I hadn't thought about the cake sticking to itself. I guess I would have found out after reading the instructions. I also have the Libby's recipe (hadn't looked at it in a while). Oh, I guess leftovers should be refrigerated since cream cheese is part of the filling, right?

yup. But wrap well because it will dry out!

Barefoot Contessa, woo I tell you every time I see your name I think, oh my, Ina Garten is responding! LOL!! Just in case someone doesn't know, Food Network has a show called Barefoot Contessa.