The perfect fall dessert that looks impressive but is so simple to make
Today is an "extra" Monday for the month, so there is a Themed Reveal Day for the Secret Recipe Club. What that means is that there is a special theme and everyone in the club can join in if they want - no group restrictions! Today's theme is FALL DISHES. I was assigned to a former Group D member, now Group member, Wendy of A Day in the Life on the Farm. Wendy and her husband are retired cops who live on a slightly smaller farm than before (12 acres to 5 now). They have four children between them and have hosted foreign exchange students in their home - including Tingting who has grown up, gotten married, and given Wendy and her husband their first grandchild, Melody. Wendy is a fantastically positive person and her blog is filled with not only food, but so many good stories about her life.
Now I didn't make our theme for this special reveal pumpkin...because not everyone likes pumpkin and pumpkin lovers tend to go a little bit overboard...I know because I do. So our theme was to make dishes that are perfect for the season of fall: soups and chilis, food for Thanksgiving (like pecan pie), squash recipes, apple anything, and, of course, pumpkin too.
Because I do love anything pumpkin, when I took to recipe hunting, I only looked at the pumpkin recipes on Wendy's blog. I narrowed down my list to Pumpkin Yeast Bread, Pumpkin Spice Cookie Blossoms, Pumpkin Praline Pancakes., and Pumpkin Cake Roll (which I obviously chose). I thought it was a nice variety and really what it came down to was that I have been wanting to make a cake roll for so very long. I was so nervous to do it. I didn't realize that the cake was spongey, so it doesn't tear.
I was so incredibly impressed with how easy this was to make and how well it turned out. I wish I wasn't so scared of these to begin with because I would make this weekly. It was one of the best pumpkin anythings I've ever had. I served it up for dessert for a large family gathering and everyone loved it. I only changed it up every so slightly. I chose to add 1 tsp. pumpkin pie spice to the mix because I thought 1/2 tsp. of cinnamon seemed like so little spice and I wanted more. I also split the filling up so that I had some to cover the top to make it look pretty. And just an FYI, this only makes one roll, I just cut it in half to fit on a plate.
What you need:
For the cake:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 cup powdered sugar (plus some)
- 1 tsp. vanilla
- 2 Tbsp. unsalted butter, softened
- 1 pkg. (8 oz) Neufchatel cheese, softened
- In your stand mixer with the paddle attachment, beat eggs on high for 4 to 5 minutes.
- Then alternate adding sugar and pumpkin.
- Add flour, cinnamon, pumpkin pie spice, and baking soda.
- Spread batter onto a greased and parchment paper lined jelly roll pan.
- Bake in a preheated 350 degree oven for about 15 minutes or until it springs back when touched.
- Meanwhile, take a clean linen kitchen towel and lay out flat. Sprinkle with powdered sugar.
- When the cake is done cooking, flip out onto the towel and remove the parchment paper.
- Roll up in towel starting at the short end and then let cool rolled up in towel.
- For the filling, beat all the ingredients together until smooth.
- Unroll the cake carefully and spread the filling all over (you can also reserve some for the top like I did). Then roll back up.
- Trim ends so they look pretty (and eat the ends) and then chill until ready to serve.
Recipe from A Day in the Life on the Farm
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