Perfect Pumpkin Roll
Tools Used: Perforated Baking Sheet, Flexiflat, Stainless Mixing Bowl, Heat Resistant Spatula, Bonmat or Roul’pat, Offset Spatula
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
Filling
1 8oz package cream cheese, softened at room temperature
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Directions
Preheat the oven to 375 F and place the oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.
In a Stainless Mixing Bowl, combine flour baking powder, baking soda, cinnamon, cloves and salt and set aside. Beat eggs and sugar in a separate Stainless Mixing Bowl. Beat in pumpkin puree. Stir in flour mixture and spread evenly onto Flexiflat. Sprinkle with nuts if desired.
Bake for 13-15 minutes or until the top of the cake springs back when touched. Let cool a couple of minutes before unmolding. Unmold cake onto Bonmat and sprinkle with powdered sugar. Begin rolling both the cake and Bonmat and lay it so that the end is on the bottom so it doesn't unroll. Place on a cooling rack.
Filling
Beat cream cheese, 1 cup powdered sugar, butter, and vanilla in a small bowl until smooth.
Carefully unroll the cake. Spread the cream cheese mixture over the cake, but not all the way to the end as it will be squeezed out when you roll it.
Re-roll the cake.
Wrap it in plastic wrap and refrigerate it for at least one hour.
Sprinkle it with powdered sugar before serving.
* A holiday favorite! I once tried to make a chocolate cake roll for Christmas years ago (before I knew about bon COOK), and it was a total disaster. When I tried my first pumpkin roll I couldn't believe how easy it was to make. No more powdered tea towels and worrying if the cake is going to crack. I like to take my Cake Server Knife and loosen the edges right after it comes out of the oven to allow the steam to escape. If you have extra cream cheese frosting you can pipe the extra on top and decorate with nuts too.