Posted by: Jonjon | January 19, 2009

Cake – Roll Libby’s Pumpkin Roll with Cream Cheese Filling 8.5/10 for spongy texture, 7/10 for flavor, 5/10 for icing



Cake – Roll Libby’s Pumpkin Roll with Cream Cheese Filling 8.5/10 for spongy texture, 7/10 for flavor, 5/10 for icing

http://allrecipes.com/Recipe/Libbys-Pumpkin-Roll-with-Cream-Cheese-Filling/Detail.aspx
INGREDIENTS (Nutrition)
• 1 tablespoon and 1-3/4 teaspoons powdered sugar (to sprinkle on towel) 15g
• 1/4 cup and 2 teaspoons all-purpose flour 40g
• 1/4 teaspoon baking powder 0.9g
• 1/4 teaspoon baking soda 0.9g
• 1/4 teaspoon ground cinnamon 0.5g
• 1/4 teaspoon ground cloves 0.6g
• 1/8 teaspoon salt
• 1-1/4 large eggs 62.5
• 1/3 cup and 1 tablespoon granulated sugar 80g
• 1/4 cup and 1 teaspoon LIBBY’S® 100% Pure Pumpkin 65g
• 1/3 cup and 1 tablespoon walnuts, chopped (optional) 50g
• 3/8 (8 ounce) package cream cheese, softened 90g
• 1/3 cup and 1 tablespoon powdered sugar, sifted 50g
• 2 tablespoons and 1-1/4 teaspoons butter or margarine, softened 35g
• 1/2 teaspoon vanilla extract 2ml
• 1 tablespoon and 1-3/4 teaspoons powdered sugar (optional) 10g

Directions
• PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
• COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and 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. 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.
• BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.

Conclusion
Hmm, I made the roll extra thick by accident. Anyways, it came out of the oven extra spongy. I noticed that there was quite a lot of eggs used in this recipe. The filling was quite good with the pumpkin roll, but because I know what was used to make it, I really did not like it. It tasted like cream cheese, with just a bit of sugar compared to the cream cheese icing that I made last time. I think using the eggs was the secret to making the rolls very spongy. I never liked swiss rolls, so this was just okay with me. There was only a little bit of pumpkin flavor despite me using 20% more.

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