I love this time of year when there is a chill to the air. It is the perfect time to bake. Today I am making a pumpkin roll cake for my Dad's 83rd birthday.
It is a fairly basic cake recipe using either fresh pumpkin or canned. Spread the batter on a parchment lined jelly roll pan, then bake at 350 until cake springs back to the touch. Let cool on a wire rack for about 10 minutes. Turn out on to a powder sugared (clean) dish towel. Carefully peal off the parchment paper, then roll cake and towel together and let cool completely, do not cool in the fridge.
The frosting is a cream cheese, powder sugar, vanilla, heavy whipping cream, butter, and a dash of nutmeg and cinnamon.
When the cake is cool, very carefully unroll on a piece of parchment paper, remove towel, slather cake with frosting and carefully roll back up. Cover cake with plastic wrap, then foil, refrigerate over night. Before serving dust with sifted powder sugar. This cake is sooooo yummy!
BAKE ON, DEAR BAKERS!