Kalabasa /Pumpkin Roll that melts in your mouth | With Tips!
This Kalabasa /Pumpkin Cake Roll is soft and moist filled with silky cream cheese frosting. A melt-in-your-mouth fall dessert perfect for Thanksgiving but delicious all year round! Watch the entire video for added tips. Enjoy :)
Recipe and procedure:
Stand Mixer - Hauswirt HM740
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Ingredients:
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg -
1/2 tsp ground cinnamon or 1 tsp pumpkin spice -
3 large eggs, room temperature
1 cup granulated sugar
1 tsp vanilla
2/3 cup pumpkin puree -
Frosting:
8oz / 226g cream cheese at room temperature
1 cup powdered sugar, sifted plus extra for dusting
6 tbsp unsalted butter, softened
1 tsp vanilla
Full Written Recipe, procedure, and tips
#pumpkinroll #cakeroll #dessert
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Pumpkin Roll Recipe - How to Make a Pumpkin Roll
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
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
1 cup walnuts, chopped (optional)
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)
Instructions:
FOR CAKE:
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.
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.
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.
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Pumpkin Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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Pumpkin Roll With Cream Cheese Recipe | How to make a Dreamy Pumpkin Cake Roll | Fuzz & Buzz
Pumpkin Roll With Cream Cheese Recipe. How to Make a Dreamy Pumpkin cake roll.
???????? RECIPE ????????Don't Miss a Video ►
This Pumpkin Cake is filled/garnished with cream cheese filling and topped with roasted pecans.
A Dreamy cake roll.
Recipe (use a kitchen scale if you have one)
Ingredients for the roll:
3/4 cup (100 g) of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 and 1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
3 big eggs (room temperature)
3/4 cup plus 2 tablespoons (170 g) of granulated sugar
1 teaspoon of vanilla extract
2/3 cup (240 g) of pumpkin puree (homemade or canned) NOT pumpkin pie filling.
Cream cheese frosting:
2/3 cup (150 g ) of Unsalted butter (SOFTENED)
1 and 1/3 cup (150 g) of Powdered sugar
11 oz (300 g) Full fat cream cheese (we used Philadelphia)
1 teaspoon of corn starch
1 teaspoon of vanilla sugar or vanilla essence /paste
a pinch of salt
Topping:
10/20 chopped Roasted pecans
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Cake pans & Kitchen tools used in our videos
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Aluminum Round Cake Pan, 8 x 3-Inch ►
Round Cake Pan, Durable Heavy-Duty Aluminum, 6 x 3-Inches ►
Aluminum Round Cake Pan, 8-Inch ►
Directions:
Preheat the oven to 375°F (190°C).
Set aside (at room temperature) the butter for the cream cheese frosting.
Line a baking sheet or line a Jelly roll pan with Nonstick Baking Mat/reusable Teflon Baking sheet (these gave us the best results) The roll came out wrinkles free and was very easy to detach from the sheet.
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, and salt. Set aside.
With a mixer, in a large bowl, beat the eggs and granulated sugar until triple the volume (about 4 minutes), then slowly fold the pumpkin puree.
Mix a third of the dry ingredients into the wet ingredients. Repeat 2 times. Don't overmix the batter.
Pour the batter and spread evenly in the prepared baking sheet or Jelly roll pan then straight to the oven. Bake for about 13-15 minutes depending on your oven or until the top of the cake gently springs back when touched with your finger. Do not over-bake.
While the cake is baking, dust a scent-free linen/cotton kitchen towel with powdered sugar.
Let cool for NO more than 3 minutes. Then carefully grab the baking mat's edgest to lift the cake out of the baking sheet/pan and turn onto the kitchen towel dusted with powdered sugar.
Peel off (carefully) the Teflon baking sheet and roll the cake tightly and then set aside to cool completely on a wire rack.
While the cake is cooling, prepare the cream cheese frosting:
In a medium bowl with a hand mixer, beat the softened butter until smooth.
Add the confectioner's sugar and beat at low speed until incorporated, then whisk at high speed for about 5 minutes.
Add the cream cheese, vanilla sugar, corn starch, salt, and beat again for about 1-2 minutes.
Fill a piping bag prepared with a star tip (we used Wilton open star tip 21) with 1/4 of the cream cheese frosting and leave the rest in the bowl then move both in the fridge.
When the cake is ready, unroll gently and spread the cream cheese leaving 1/2 an inch of the edges (long side and short sides) unfrosted. Use the towel to get a good start rolling it, leaving it with the edge underneath, then wrap it with cling film and chill for about 1 hour.
Before serving, cut the edges with a serrated knife and garnish the top with cream cheese frosting and roasted pecans. If the cream cheese is too hard to pipe, leave it at room temperature for 5 minutes.
#pumpkin #thanksgiving #Pumpkinroll #cookwithme
Easy Pumpkin Cake Roll w/ Cinnamon Pecan Cream Cheese Filling
Get Recipe:
Moist, fluffy and sooooo good! Here's how I make my super easy pumpkin cake rolls. They make such a great presentation and the variety of cake rolls are endless. But I must warn you, they are pretty addictive to make AND eat so be careful!
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Easy Pumpkin Cake Roll with Creamy Filling Recipe
Watch my step-by-step process of creating a mouthwatering pumpkin cake roll that's perfect for the autumn season. This pumpkin roll is filled with a luscious and creamy center that will satisfy your sweet cravings.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PUMPKIN CAKE ROLL INGREDIENTS:
►1/4 cup powdered sugar, to dust the towel, plus more to serve
►3/4 cup all-purpose flour
►1/2 tsp baking soda
►1/2 tsp baking powder
►1 tsp cinnamon
►1 tsp pumpkin pie spice
►1/4 tsp fine sea salt
►3 large eggs, room temp
►1 cup granulated sugar
►3/4 cup pumpkin puree
►8 oz cream cheese, room temperature
►6 Tbsp unsalted butter, room temperature
►1 1/2 cups powdered sugar
►1 tsp vanilla extract
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Quick Prep
1:17 Pumpkin roll dry ingredients
1:52: pumpkin roll wet ingredients
2:41 Mixing wet and dry ingredients
3:18 How to bake a pumpkin roll
3:33 Post-baking steps and cooling
4:05 How to make the cream cheese filling
4:52 Pumpkin cake roll assembly
6:03 Taste test
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