Brittney Bragg > Pumpkin Rolls

                            Recipe:
Ingredients:

Cake:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 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 Libby's 100% Pure Pumpkin

Filling:

 

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:

 

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
5. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

                                                               Making the Cake
      
                For my second home study I decided to make pumpkin rolls with cream cheese filling.

When making this recipe the first thing I did was make the cake while following the recipe. First, I

added the flour, baking powder, baking soda, cinnamon, cloves and salt in my kitchen aid mixer on

medium speed until all the ingredients were incorporated. Once all the ingredients where

incorporated I added the eggs, sugar, pumpkin, and flour into the mixture and mixed on medium

speed until all the ingredients were completely mixed in. Once the batter was done I thinly spread the

batter on a cookie that had parchment paper laid on top of it and placed it in the oven. After 8 minutes

in the oven I took the cake out and, while it was still hot, I flipped the cake onto a towel that was

sprinkled with powered sugar and rolled the towel up into the roll. While the cake was cooling in the

towel I started to prepare the filling. First, I cream cheese, powdered sugar, butter, and vanilla in the

mixer on medium speed until everything was mixed together and was creamy smooth. After, the cake

completely cooled off and the filling was finished, I unrolled the towel and the spread the icing on the

cake. Once the cake was fully covered in icing I rolled the cake off the towel and placed it on plastic

wrap and placed it in the fridge for a couple of hours and then cut it up to be served.



                                                        Tasting the Pumpkin Roll

                        
               After baking and cooling the pumpkin rolls it was time to evaluate them. For the

appearance of the pumpkin roll: the cake itself had a very bright orange color, lots of tiny cracks

from the cake being rolled up, and then it also had a very messy looking cream cheese icing because

after cutting the roll the icing started to come out. The next part of my evaluation was the aroma part:

for the smell of the cake it was very sweet and it had a very strong pumpkin smell to it. After

evaluating the aroma and appearance of the pumpkin rolls it was time for the actual tasting part of

the evaluation. For the taste part of the evaluation I thought that the cake was very pumpkiny and had

a very very sweet taste to it and had soggy almost gooey center which I thought to be almost

unappealing but other than that I thought the pumpkin rolls overall had a lot of flavor and texture.

Which leaves me to the texture part of the pumpkin rolls. The pumpkin rolls to me , I thought the

was dry and crumbly but the inside of the pumpkin roll was gooey and squishy. Even though some of

the textures and tastes of the rolls were a little off I thought that this overall experience worked really

well and I would definitely attempt to make more variations of this recipe some day.