I have not been fulfilling my dessert posting (or eating) duties as of late, so I felt it was time to pick up the slack and make something completely unhealthy (as opposed to my usual semi-unhealthy meals). I was torn over what direction to take my dessert creation, so instead of making an actual decision on my own I put out a feeler on the Facebook to decide for me (and to see if anyone actually reads what I write)… to my surprise Michele responds, “Something with pumkin!”.
So here we are, on the brink of pumpkin overload… but it was worth it, and I will gladly be making similar cake rolls in the future.
Firstly, I beat the egg yolks then added the sugar and pumpkin (picture 1). Next up, I beat the egg whites to a “soft peak” then added the sugar and beat some more (picture 2).
I will never get over how odd it is that eggs turn into this after you beat them for 3 minutes… it must have taken a special level of boredom for that first person to whisk away at egg whites by hand just to see what would happen (not to mention the first person that decided to eat an egg… after seeing where it came from).
I then folded the two egg mixtures into each other then added in the rest of the cake ingredients (flour, baking soda, cinnamon, salt. I spread this bad boy into a baking pan. My baking sheet was too large… but we work with what we have, right?
It baked, now it cools… and for some reason (I won’t pretend to know why) we are rolling it in a towel during the cooling stage.
While the cake was cooling I made Alicia make the filling (cream cheese, butter, confectioner’s sugar, and vanilla). We rolled the cake back out, spread the filling on it, then rolled it back up.
All those freaking steps… and yet this cake was a quick 40 minutes of actual work. Granted, if you don’t have a stand mixer of some sort your arm might fall off from all the beating and folding of egg mixtures.
I enjoy anything with cream cheese… but the best part about this cake: throw it in the freezer, cake slabs whenever you want (for up to three months at least).
Yet another way to get your fall-time pumpkin fix, this cake roll is moist and soft… and what goes better with pumpkin than a cream cheese frosting.