Here's how to keep your pumpkin cake roll from breaking apart. Roll up cake in the towel jelly-roll style, starting with a short side. I also add spices into the frosting. Spread into prepared pan. —Erica Berchtold, Freeport, Illinois. Janet. If you’re making this cake the day of your party, be sure to budget in at least 30 minutes for cooling. Line a 15x10x1-in. Unroll cake; spread filling evenly to within 1/2 in. Beat eggs in a large bowl at medium-high speed with an electric mixer 5 minutes. Find all the recipes for Swiss rolls, jelly rolls, roll cakes or whatever you call this classic rolled cake, filled with cream, jam or icing. Add extra flavor to the already-delicious filling. Taste of Home is America's #1 cooking magazine. In a small bowl, beat egg whites until soft peaks form. If desired, dust with confectioners’ sugar. My girl friend use to make these for my christmas gift I love them. A great cake roll starts with, of course, a great cake roll recipe. It’s a great holiday treat with all those warming spices and rich cream cheese frosting. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Gradually add cake mix, beating at low speed just until moistened. This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Everything needed is always in the house. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Cover and freeze until firm. Beat at medium speed 2 minutes. Gently roll the cake up into a log while it’s still warm. Very good cake, but it's tame in flavor - I double the cinnamon and then add a teaspoon of pumpkin pie spice into the cake mix. Plus, the … I'll make this again and again. Cool for 5 minutes. VFE, This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. baking pan with waxed paper; grease the paper and set aside. Cake Roll Recipes. Pumpkin Cake with Whipped Cinnamon Frosting, Contest-Winning Pumpkin Cheesecake Dessert, 25 Spring Cakes to Make in Your Favorite Bundt Pan. If you like mild flavors, keep as is (I just personally love deep flavors so I add extra) the cake freezes and keeps very well. Cool completely on a wire rack. A must try, you will be hooked along with everyone else. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved. Don't be afraid t try this jelly-roll-style's easy to make. Fold into egg yolk mixture. Do Not Sell My Personal Information – CA Residents, Additional confectioners' sugar, optional. of edges. Turned out great and just like the pumpkin cake roll so many people know and love. This was so easy and sooo good! I've been making this recipe for so many years, it's the only one I use. Will be using this one all the time. —Erica Berchtold, Freeport, Illinois Swirl in apricot preserves, blackberry jam or even apple butter. Gently peel off waxed paper. It looks beautiful too. To make the foundation of this dessert—the cake—start by beating your eggs on high for about five minutes, until frothy. We absolutely love this walnut pumpkin cake roll. Add 1/2 cup water, beating at low speed just until blended. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. This desert was so quick and easy to whip together. This is like muscle memory for the cake, and it will roll easier again later. Remove from the freezer 15 minutes before cutting. Added this recipe to my keeper's list. Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Roll up again, without towel. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Excellent fall and holiday dessert! May be frozen for up to 3 months. Gradually add remaining sugar, beating until stiff peaks form.

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