Monday, November 29, 2010

Winter CSA Cooking: Pumpkin Roll with Ginger Cream Cheese Filling


I know, the time for pumpkin kind of ends with Thanksgiving really, doesn't it? Well, there's a small obsession with it here in this house so we'll just forge on here with one more pumpkin recipe. I've done cupcakes, muffins, cakes, pasta, soup, and pies, but on this round, like with the Pumpkin Pie Bread Pudding, I wanted something that didn't appear often in my house.

In the past I would shy away from the roll cake. Any kind, I wouldn't make it. Several years back I had one pretty much fall apart on me at a key moment of baking for a crowd and didn't really want to experience that again. I had time this morning, however, so why not give it another run, eh? I'm glad I did. Several years filled with a lot more baking experience than I had when I first tried to bake a roll cake, served me well. This is fabulous.

You can create the frosting with fresh ginger as well if you have it on-hand. I love fresh ginger, but I'm also a huge advocate in this blog for creating things with what you may have in the pantry or the fridge so this frosting version uses ground ginger and crystallized ginger instead of the fresh.

Speaking of refrigerators, I have exciting news. I was drawn in by those shiny Black Friday fliers and somehow convinced the husband that we should finally ditch (or re-purpose) the side-by-side fridge that came with our house, which I hate. I can't even fit a pizza box in that thing (and yes, we eat frozen pizza from time-to-time in this house, everything in moderation folks). So, the GE stainless steel french-door bottom freezer we've been looking at for a while was on sale for a smashing price. We bought it. Isn't it pretty? In the next couple of weeks it will appear at our door to my screams of joy. I'm officially ecstatic about a new fridge. I call it the first step in what will be a slow, but sure, kitchen renovation here in the bungalow.

So enough of my awesome find and onto the Pumpkin Roll!


Pumpkin Roll with Ginger Cream Cheese Filling
Roll adapted from Straight from the Farm
Frosting from 101 Cookbooks
Serves 10-12

Cake
2/3 cup pumpkin puree (best if fresh, instructions are here)
3 eggs, room temperature (this is super important for your roll. If they're cold, place in a bowl and then place bowl in a lukewarm water bath until the chill is taken off)
1 cup sugar
3/4 cup flour
1 teaspoon baking soda (or 1/2 teaspoon baking powder and 1/2 teaspoon baking soda, both work)
1 teaspoon cinnamon (heaping)
1/2 teaspoon ground nutmeg (fresh would be awesome)
1/2 teaspoon ground cloves
pinch of allspice
1/2 cup chopped pecans (optional, and I did not use)

Filling
8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
4 1/2 cups confectioner's (icing) sugar
1/2 cup finely chopped crystallized ginger
2 teaspoons ground ginger
1 teaspoon cinnamon
pinch salt

Preheat oven to 375 and prepare a jelly roll pan (or like I did, a baking pan with a 1/2 inch lip around all sides) by lining it with parchment (not wax, I always find it burns in the oven) paper and spraying it with nonstick cooking spray and set aside.

In a medium mixing bowl, combine eggs and sugar. Add pumpkin and mix well. Over a large mixing bowl, sift together flour, baking soda (and powder if using), cinnamon, nutmeg and cloves. Slowly add the pumpkin mixture to the dry ingredients until dry mixture is just incorporated.

Pour the batter out onto your prepared pan, using a spatula to make sure it reaches all sides and is even. Bake for 12-15 minutes until a finger pressed lightly on the top does not get covered in cake (and I found, bounced back slightly). It's important not to over bake here or you won't get a good roll. Now, spread out a clean kitchen towel and sprinkle it with confectioner's sugar. Invert the baking pan onto the towel, allow the cake to fall out. Carefully remove the parchment paper from the bottom of the cake (working inward from the corners). Now, while the cake is still hot, roll it up in the kitchen towel and allow to cool like that for 20 minutes.

While the cake is cooling, make the filling. Using an electric mixer (stand or hand-held), cream together the butter and cream cheese until creamy. With mixer on low, slowly add the confectioner's sugar a 1/2 cup at a time until completely gone. Increase speed on mixer to medium-high and beat until fluffy. Add crystallized ginger, ground ginger, cinnamon and salt and beat until well mixed.

Once cake has cooled, unroll it from the kitchen towel and spread the entirety of the frosting evenly over the cake. Working from one side, proceed to slowly roll the cake up. Cut off each end to make it nice and pretty.

It's fabulous for Thanksgiving or a little morning snack while Black Friday shopping. So, I bought my new fridge, did you guys score any deals? Pin It

17 comments:

Amy said...

Your pumpkin roll looks perfect :)! So beautiful, and I am sure it was just as delicious! As far as I am concerned this time of the year you can never have too much pumpkin ;)! Thanks for sharing!

The Small Boston Kitchen said...

Seriously YUM! I don't think I would ever be able to make this because there is no way I could go without eating this whole thing!

Sandy - Everyday Southwest said...

Yummm... I love your blog! So many delicious things, so little time. I think I'll try this pumpkin roll first.

We still have three days to enter our site's birthday give away for a KitchenAid mixer. Come on over to EverydaySouthwest.com and join the party.

theveggie said...

congrats on your new fridge!! thats so exciting. did you get an amazing deal on it? this cake looks amazing. ive never made a log cake, but id love to try!

meltingbutter.com said...

I'm obsessed with pumpkin too :) This looks great btw..

K o r i said...

Sounds delicious! And love that you use local ingredients!

Kita said...

I have got to add a pumpkin roll to my list of things to make!! I haven't tried one in forever but yours looks so good!

Terra said...

Congrats on making the Top 9 on FoodBuzz!! I am excited, I lost my pumpkin roll recipe. This looks wonderful:) I look forward to following your blog, and reading your recipes!!

Take care,
Terra
www.cafeterrablog.com

Kimmy Bingham said...

Thank you all! The roll is super easy as long as you don't overbake! Thank you for all the new support!

Vanilla and Thyme said...

So glad to see this recipe on the Foodbuzz Top 9! I love your recipe and will be making it soon. Great pictures - and thanks for sharing! :)

Cristina - TeenieCakes said...

Congrats on your new fridge. A beautiful dessert you've assembled and the ginger cream cheese sounds absolutely marketable!

Pumpkin is a great ingredient through the holidays, not just Thanksgiving. You did a beautiful job! ;)

LBTurner*1959 said...

I'm wild about pumpkin and your pumpkin roll looks amazing! Thanks for sharing your recipe and congrats on making the Top 9! :>)

Kimmy Bingham said...

Thank you all! This recipe gave me more confidence to try other roll cakes. I've always wanted to do a bouche de noel (yule log) for Christmas. Might be time to try!

Cristina - TeenieCakes said...

Congrats on your new fridge. A beautiful dessert you've assembled and the ginger cream cheese sounds absolutely marketable!

Pumpkin is a great ingredient through the holidays, not just Thanksgiving. You did a beautiful job! ;)

Vanilla and Thyme said...

So glad to see this recipe on the Foodbuzz Top 9! I love your recipe and will be making it soon. Great pictures - and thanks for sharing! :)

Kita said...

I have got to add a pumpkin roll to my list of things to make!! I haven't tried one in forever but yours looks so good!

Sandy - Everyday Southwest said...

Yummm... I love your blog! So many delicious things, so little time. I think I'll try this pumpkin roll first.

We still have three days to enter our site's birthday give away for a KitchenAid mixer. Come on over to EverydaySouthwest.com and join the party.