If anybody is interested in making a Pumpkin Roll I took
pictures this week while making a customer's order. The recipe
is on the Libby's Pumpkin can, so I didn't type it here. This is the
same technique for any kind of cake roll you want to make. A Yule
Log is chocolate cake with chocolate frosting on the outside that is
frosted to look like tree bark. It is a fantastic dessert to serve at your
Christmas dinner and as you will see here, it's not that difficult!
I mix the dry ingredients thoroughly with a wire
whisk many times over. You can also sift them, I
just find this easier and more effective.
Beat eggs and sugar together thoroughly until thick.
Beat pumpkin into beaten egg mixture.
Grease your jelly roll pan completely with Crisco,
sides and everything.
Lay parchment paper down onto greased sheet, then grease the paper.
Sprinkle flour over the greased parchment paper, sides
and all, then shake it out until just a fine film of flour remains
to cover the grease. I have found this assures that the roll will
easily pop out after baking and the paper will slip right off
without taking any cake with it.
Now mix the flour into your pumpkin mixture gently with a
wire whisk. You need to incorporate air into the batter so it isn't
tough and will roll easily without breaking. Just fold the whisk
carefully through the batter and lift it a little to let the batter
drop through until it is all mixed in.
Spread batter evenly into the prepared pan, making sure
to get it into the corners and as even as possible so your
cake will roll evenly.
Bake for specified amount of time and test for
doneness by poking very gently with your finger
into the middle of the cake. It should spring back
when done. If it doesn't put back in but watch it
carefully! It doesn't take much time for it to burn
because it is so thin.
Put a generous amount of powdered sugar into
your sifter and sift it over a clean cotton kitchen
towel laid out flat on the counter. My recipe calls for
1/2 cup, but I have found it's not nearly enough to
keep the cake from sticking. I don't measure,
I just keep sifting until it's covered.
Tip the baked cake up on it's side and quickly
flip out of the pan onto the powdered towel. Just
give it a quick push forward and it should easily
land face down.
Remove the parchment paper...
And begin rolling the cake up with the towel into a small, tight roll.
Leave tightly rolled cake in towel on
rack until completely cool.
In the meantime mix your frosting
(filling) ingredients together.
Spread evenly over cooled cake that
has been unrolled and flattened.
Cake should easily roll back up into a tight
roll and then you can either sift powdered
sugar over it or frost it at this point-just
remember to keep the seam side down! If
the edges are uneven I slice a bit off each
edge for a prettier presentation.
Here is the Pumpkin Roll I made that I sifted
powdered sugar over and placed on a gold doily
with some decorations for my customer. If you
want a frosted roll like I showed a picture of this
last week, then just leave some of the frosting from
the filling out to cover the outside with. Then run a
fork down the sides to look like tree bark. I keep
these refrigerated until about an hour before serving
to keep the cream cheese fresh. Enjoy!