How do i make a pumpkin roll?!
my mom use to always make them at thanksgiving!. I LOVE them but idk how to make one!? i'm only 13 and a terrible cook so if you could tell me simply lol thankyou!!!Www@FoodAQ@Com
Answers:
It's not really an easy thing, especially for a beginner!. But if you follow the instructions carefully, I think you should be fine!. Try YouTube for a visual on how to do this!.
Pumpkin Roll Cake Recipe courtesy Paula Deen
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
For the cake: Preheat the oven to 375 degrees F!.
Line a 15 by 10 by 1-inch baking sheet with parchment paper!. Spray the parchment with nonstick cooking spray!.
Sift the flour, cinnamon, ginger, and allspice into a small bowl!. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick!. Add the pumpkin to the egg mixture and combine at a low speed until incorporated!. Add the dry ingredients and beat at a low speed until mixed!. In a separate bowl, beat the egg whites and salt until stiff but not dry!. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone!.
Spread the batter onto a baking sheet and smooth out!. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes!. 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!.
For the filling: Soften the gelatin in the rum!. Stir over low heat until the gelatin dissolves!. Cool!. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form!. Fold in the gelatin and 6 tablespoons English toffee pieces!.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces!. Spread the filling over the toffee!. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling!. Place the cake, seam side down, on a platter!.
Trim the ends of the cake at a slight diagonal!. Dust the cake with powdered sugar!. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake!. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices!. Drizzle more sauce on each slice and serve!.Www@FoodAQ@Com
Pumpkin Roll Cake Recipe courtesy Paula Deen
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
For the cake: Preheat the oven to 375 degrees F!.
Line a 15 by 10 by 1-inch baking sheet with parchment paper!. Spray the parchment with nonstick cooking spray!.
Sift the flour, cinnamon, ginger, and allspice into a small bowl!. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick!. Add the pumpkin to the egg mixture and combine at a low speed until incorporated!. Add the dry ingredients and beat at a low speed until mixed!. In a separate bowl, beat the egg whites and salt until stiff but not dry!. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone!.
Spread the batter onto a baking sheet and smooth out!. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes!. 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!.
For the filling: Soften the gelatin in the rum!. Stir over low heat until the gelatin dissolves!. Cool!. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form!. Fold in the gelatin and 6 tablespoons English toffee pieces!.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces!. Spread the filling over the toffee!. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling!. Place the cake, seam side down, on a platter!.
Trim the ends of the cake at a slight diagonal!. Dust the cake with powdered sugar!. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake!. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices!. Drizzle more sauce on each slice and serve!.Www@FoodAQ@Com
well first your grab the pumpkin, go on top of a steep hill, and push it, and it will roll!Www@FoodAQ@Com
this is how!.Www@FoodAQ@Com
put it on its side and let it roll awayWww@FoodAQ@Com