Pumpkin Roll With E.D. SMITH

Ingredients

Pumpkin Roll

• 3/4 cup (175 mL) all-purpose flour
• 1 1/2 tsp (7 mL) pumpkin pie spice
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 3 eggs
• 3/4 cup (175 mL) granulated sugar
• 3/4 cup (175 mL) E.D. SMITH® Pure Pumpkin
• 1/3 cup (75 mL) confectioners’ (icing) sugar

Filling

• 3/4 cup (175 mL) heavy or whipping (35%) cream
• 1/2 cup (125 mL) confectioners’ (icing) sugar, divided
• 1 tsp (5 mL) vanilla extract

Directions

1. Preheat oven to 375°F (190°C). Line 15 x 10-inch (38 x 25 cm) jelly-roll pan with parchment paper.

2. Into medium bowl, sift flour, pumpkin pie spice, baking powder, baking soda and salt.

3. In large bowl, using handheld electric mixer, beat together eggs and sugar for 8 to 10 minutes or until mixture is thick and pale yellow in colour. Fold in pumpkin purée. Sprinkle flour mixture over top and fold into batter. Spread batter into prepared pan; smooth top.

4. Bake for 12 to 15 minutes or until top springs back when lightly touched with finger, and cake tester inserted in centre of cake comes out clean.

5. Meanwhile, sift confectioners’ sugar onto clean cotton kitchen towel slightly larger than cake. (This will prevent cake from sticking when rolled and cooling.)

6. While cake is still hot, run a thin knife around edges to loosen from sides of pan; invert onto prepared towel. From short side, roll cake up with towel to resemble a log shape. Place rolled cake, seam side down, on wire rack; let cool completely.

7. Filling: In medium bowl, using handheld electric mixer, whip cream until soft peaks start to form. Beat in 1/3 cup (75 mL) confectioners’ sugar and vanilla until blended.

8. Gently unroll cooled cake. Leaving 1-inch (2.5 cm) border, spread cake with whipped cream mixture. Roll cake back up, tightly, without the towel. Transfer to serving platter. Chill at least 1 hour.

9. Just before serving, dust with remaining confectioners’ sugar.

Tips

• For a spiced pumpkin whipped cream filling, fold 2 tbsp (30 mL) E.D. SMITH® Pure Pumpkin and 1/4 tsp (1 mL) pumpkin pie spice into whipped cream before spreading onto cake.
• Add 1/2 cup (125 mL) toasted chopped pecans to cake filling if desired.