Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Tue, 22 Nov 2016 16:37:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Pumpkin Roll Cake https://everykitchentellsastory.com/pumpkin-roll-cake/ https://everykitchentellsastory.com/pumpkin-roll-cake/#respond Tue, 22 Nov 2016 16:37:12 +0000 http://everykitchentellsastory.com/?p=2374

Pumpkin Roll Cake is pretty much everything you love about fall flavors in one sweet bite! This classic pumpkin cake is loaded with seasonal spices and filled with a simple cream cheese filling. Don’t be intimidated by the technique, it’s really manageable and the result is stunning. If you follow a few simple steps, you

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pumpkinrollfinal1

Pumpkin Roll Cake is pretty much everything you love about fall flavors in one sweet bite! This classic pumpkin cake is loaded with seasonal spices and filled with a simple cream cheese filling. Don’t be intimidated by the technique, it’s really manageable and the result is stunning. If you follow a few simple steps, you will end up with a beautiful cake roll that will pop off of any dessert buffet.

I’ve been making this cake all fall and it’s been a huge hit! The cake is truly beautiful with lovely little cream cheese swirls against that perfect pumpkin orange color. It’s really more impressive and delicious than it is labor intensive. Follow these easy steps and you will have a gorgeous, show piece of a cake for your Thanksgiving dessert buffet!

pumpkinrollpan

Prepared jelly roll pan with parchment paper.

The first step is to prepare a jelly-roll pan. A jelly-roll pan is basically a smaller version of a sheet pan. I give my jelly-roll pan a light spray and then put parchment paper in the pan. I spray the pan because it helps the parchment paper adhere to the pan and not slide around when I’m pouring the cake batter into the pan. I then give the parchment paper a light spray so that the paper releases easily from the cake after baking.

pumpkinrollbatterpan

Spread cake batter evenly in pan.

Spread the batter evenly into the jelly-roll pan.

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Baked cake.

This cake comes together quickly! Mine baked for about 12 minutes. It’s finished when you touch the cake and it springs back. You can see where I tested this cake and it wasn’t ready. OOPS!

Work quickly at this point. You can see how easy the parchment paper makes it to lift the cake out of the pan. In addition, I run a knife between the parchment paper and the sides of the cake to begin the process of peeling off the parchment paper. Then I turn the cake onto a thin kitchen towel sprinkled with powdered sugar. Once the cake is on the powdered sugar towel, very carefully (and slowly) peel the parchment paper off of the cake.

pumpkinrollcakerolling

Carefully roll cake in powdered sugar dusted kitchen towel. Towel should be thin. Oh, and clean. 🙂

Here comes the fun part! Roll the cake from one narrow end to the other. Once cake is rolled in the towel, set it seam side down on a wire rack to cool. This gives the cake a little “muscle memory” and helps it keep it shape after it’s filled with that perfect cream cheese filling! Once the cake has cooled, unroll cake and spread cream cheese filling evenly on the cake and roll it back up. Always keep the seam side down. Place in refrigerator to set.

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Pretty little thing.

TA-DA! When you are ready to serve, dust with powdered sugar and slice with a serrated knife.

You can find a jelly-roll pan here.

You can find a serrated knife here.

Pro-tip: I use an off set spatula to spread things evenly. You can find an off-set spatula here.

Save Print
Pumpkin Roll Cake
Author: 
 
slightly adapted from Libby's.
Ingredients
  • FOR CAKE:
  • ¼ cup powdered sugar (to sprinkle on clean kitchen towel)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup 100% pure pumpkin
  • FOR FILLING:
  • 8 oz cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 Tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • OPTIONAL FINISH:
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 375 degrees. Prepare jelly-roll pan; lightly spray pan. Place parchment paper on base of pan with excess going up the sides. Spray lightly again.
  2. Sprinkle clean, thin kitchen towel with ¼ cup powdered sugar.
  3. Combine flour, baking powder, baking soda, cinnamon, ground cloves, nutmeg, and salt in small bowl. Sift flour mixture.
  4. Beat eggs and granulated sugar in large mixing bowl until combined. Mix in pumpkin. Fold in flour mixture until just combined.
  5. Spread evenly in prepared pan.
  6. Bake for 12-14 minutes or until top of cake springs back when touched.
  7. When done, immediately take out of oven and carefully run small knife around edge to release cake from sides of parchment paper.
  8. Turn cake out onto prepared kitchen towel sprinkled with powdered sugar.
  9. Carefully peel off parchment paper.
  10. Starting at narrow end, roll cake and towel together. Place cake, seam side down on wire rack to cool.
  11. While cake cools, beat cream cheese, 1 cup sifted powdered sugar, butter, and vanilla in mixing bowl until smooth.
  12. Once cake is cool, carefully unroll cake.
  13. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic and refrigerate one hour.
  14. For clean cake ends, use serrated knife to cut ½ inch off each end of cake.
  15. Dust with powdered sugar before serving.

 

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]]> https://everykitchentellsastory.com/pumpkin-roll-cake/feed/ 0 2374 Country Cake with Berries https://everykitchentellsastory.com/country-cake-berries/ https://everykitchentellsastory.com/country-cake-berries/#respond Tue, 28 Jun 2016 16:00:42 +0000 http://everykitchentellsastory.com/?p=2035

  My kids would tell you this is my “go to” cake when we are off to a friend’s house for dinner. This cake is easy to make, a showstopper of a dessert, and delicious. The bright white of the whipped cream against the vibrant colors of the berries is just beautiful. The cake itself is

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My kids would tell you this is my “go to” cake when we are off to a friend’s house for dinner. This cake is easy to make, a showstopper of a dessert, and delicious. The bright white of the whipped cream against the vibrant colors of the berries is just beautiful. The cake itself is dense and moist. You get a slight hint of lemon zest and then it’s all about the perfect sweetness from the whipped cream and the berries.

I started making this cake from Ina Garten years ago. My son doesn’t eat chocolate and every time we went to a party, he was boxed out of dessert. After the main course, kids would excitedly run into the kitchen and take in the beautiful dessert table of cookies, cakes, and ice cream. Poor Jake would stare at the selections and do his best to mask his disappointment. It seemed like almost everything always had chocolate in it. Total bummer for my little guy.

I started looking for desserts that didn’t involve chocolate. We experimented with things like peanut butter, fruit, and caramel. There are a lot of great options, but this cake ended up being one of our favorites.

This recipe makes 2 8-inch round cakes. Stacking them is an impressive presentation with the layered whipped cream and colorful berries. If you only want to make one standard 8-inch round, simply half the recipe. Or, you can make the full recipe and use one cake, and wrap and freeze the other.

Enjoy!

 

Save Print
Country Cake with Berries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 cakes
 
Adapted from Barefoot Contessa.
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cups sour cream, at room temperature
  • 1 teaspoon grated lemon zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • FOR FILLING:
  • 2 cups heavy cream, chilled
  • 4 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • assorted berries: strawberries, raspberries, blueberries, blackberries
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray bottom of two 8-inch cake pans with nonstick spray. Line pans with parchment paper. Spray again with nonstick cooking spray.
  3. Mix together flour, cornstarch, salt, and baking soda. Sift and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time. Add sour cream, vanilla, and lemon zest.
  6. Scrape bowl down as needed.
  7. On low speed, slowly add flour mixture to butter mixture. Combine until smooth.
  8. Pour batter evenly into prepared pans. Smooth tops.
  9. Bake for 25 minutes or until a toothpick comes out clean.
  10. Cool in pan for 30 minutes. Remove to wire racks. Cool to room temperature.
  11. For filling, whip cream, sugar, and vanilla in mixer fitted with whisk attachment until firm.

 

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