I had a craving for a spice cake with pumpkin filling. I thought it would be neat to roll it, I also thought my idea was somewhat original. Until I researched it. I’m posting the recipe I used AND the one I found on food network. I like Paula Dean, I also like that she used booze. That’s why I’m crediting her.
Pumpkin Roll Spice Cake
2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened
1 1/2 cups dark brown sugar
Filling:
1/2 can Pumpkin mix, with spices – no sweetener if possible
2 cups heavy whipping cream
1 package pudding; either vanilla, caramel or pumpkin spice – you can use any other flavor that you think will work with pumpkin, those are my suggestions.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a baking sheet. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan. Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 15 to 18 minutes. Run a knife around the pan perimeter while the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator. While the cake is cooling, add pudding mix and cream together in a large bowl, mix with an electric mixer on high for a few minutes, it will become very stiff very quickly. Fold in the pumpkin mix scoopful at a time; you can use more or less pumpkin mix – depending on your preference. If you use sweetened pumpkin mix you will probably want to use less, otherwise it will be very sweet. When cake is cool; unroll gently, make sure not to crack it. Pipe in pumpkin filling evenly, it doesn’t have to be pretty. Roll cake and trim edges so you get a nice swirl end. Plate seam side down. Dust with powdered sugar or pipe excess filling as decoration,
Paula Deen’s version
Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
Geek Chef 