I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of the pan with cooking spray. I allowed the cake to cool about 20 minutes then I lifted it out of the pan with parchment paper stuck to the bottom of it and flipped it (carefully) on to another piece of parchment paper with a generous amount of powdered sugar sprinkled on it. Then I just peeled the parchment off the bottom of the roll, spread on icing, sprinkled some finely chopped walnuts on top of icing and re-rolled the cake. Wrapped it up on a piece of heavy duty foil and put it freezer for about 45 minutes to set up. Then moved to fridge. Just fantastic. It’s a beautiful presentation and the taste is incredible. If you are hesitating to try because it looks difficult you should definitely try it!
FOR THE 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 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree (Libby’s)
- FOR THE FILLING
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick.
Add in pumpkin and mix to combine.
Stir in flour mixture.
Spread batter evenly into prepared pan.
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.
In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract 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.
Source : allrecipes.com