Vivian’s Pumpkin Roll Cake
While friends and family are likely to love and appreciate any sweet treat you send there way or serve, chances are you will receive hearty oohs and aahs when you present Vivian’s Pumpkin Roll Cake and your friends will defiantly be impressed when they find out it is home made and not store bought.
1 cup sugar
2/3 cup pumpkin
1 tsp. salt
1/2 tsp cinnamon
1 tsp soda
3/4 cup flour
Beat eggs. Gradually add sugar, blend pumpkin filling in next. Combine salt, cinnamon, soda and flour. Blend mixture until smooth. Spread onto greased wax paper or parchment paper into a cookie sheet. Bake 15 minutes at 375 degrees. Turn the cake on to a dry tea towel, covered with powdered sugar and remove the greased wax paper. Roll the towel (with the cake) into a roll. (see picture at the top)
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
2 tsp butter
Mix together all filling ingredients and set aside until the cake is done and cool. (I prefer to double the filling recipe)
Once you have the cinnamon scented cake, the trick to executing this recipe lies in rolling it. To make the process easier, Vivian advised me that flipping the cake out of its pan while it is still hot and using a sugar dusted towel to roll it up in is the secret. Vivian’s Pumpkin Roll Cake then needs to cool in the refrigerator, which will help the dessert settle into its log shape, before unrolling it to fill it with fluffy cream cheese frosting. Just reroll the cake before slicing and serving for an extra special presentation. Then for extra Ooh La La I add a scoop of pumpkin ice cream and dust the top with a little bit of powder sugar.
Vivian’s Pumpkin Roll Cake defiantly convinced my friends and family that not only was I a good cook but that I should never serve a store bought dessert again and everybody wanted the recipe.
Vivian purchased her kitchen from Designer Cabinets and told me this was one of the 1st things she cooked in her new kitchen.