By Patricia Morrison
WASHINGTON — For the past week my niece Pamela has been Facebooking about baking a pumpkin roll.
Pam has taken up cooking lately and is trying a lot of different things. She made zucchini bread and made raspberry jam. (Both of which I got to try, and they were very good.) But to jump from zucchini bread to a pumpkin roll is a big leap. A pumpkin roll requires some skill at forming the cake and spreading the filling. It requires special baking equipment and a very good oven to make sure the cake is baked just right.
Each day she’d post a short message about this pumpkin roll she was planning to bake. She talked about preparations and planning her day off to make this culinary creation.
She also promised she would bring the finished product to work. To me, this was a dangerous promise. What if it doesn’t turn out well? What if it fails completely? She has now promised an office of forensic scientists and law enforcement officers a delicious treat.
I should mention that my niece is a crime scene investigator. She works for the Fort Wayne Police Department and specializes in fingerprints. She has a degree in biology from Hanover University and has received other special training for her career in crime fighting. This was not an easy crowd she’d promised this pumpkin roll too.
So, after five days of commenting on the roll, the big day finally arrived and ...... nothing! Not a Tweet, an email, a fb message ..... nothing.
Now I’m left to wonder if the pumpkin roll was a disaster, or such a success she didn’t want to brag.
I’ll share with you a very good recipe for pumpkin roll, but before you tell people you’re going to bake one, please, try it out. After all, I haven’t heard from my niece for a few days, and while I’m sure she’s fine, you just never know.
1 C sugar
2/3 C pumpkin
1 t. lemon juice
3/4 C all-purpose flour
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 t. ground ginger
1/2 t. nutmeg
1 C chopped pecans
1C powdered sugar
1/4 C softened butter
1 (8 oz.) pkg. cream cheese, softened
1/2 t. vanilla
2 T. sweetened condensed milk
Heat oven to 350 degrees, spray 15 1/2 x 10 1/2 x 1-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment paper.
In medium bowl, beat eggs at high speed 5 minutes. Gradually add sugar, pumpkin and lemon juice. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger and nutmeg; add to pumpkin mixture. Pour into pan. Sprinkle with pecans.
Bake 15 minutes or until toothpick inserted in center comes out clean.
Generously sift powdered sugar onto clean dish towel. Carefully peel off parchment paper and lightly sift powdered sugar over cake. Roll cake with towel from narrow end; let cool at least 30 minutes.
To prepare filling, beat powdered sugar, butter, cream cheese, vanilla and condensed milk in large bowl at medium speed until smooth. Unroll cake; spread with filling. Roll up again. Dust with powdered sugar. To serve, cut into 1-inch-thick slices.
Store in refrigerator.