I recieved my jelly roll pan and last Thursday I made the Pumpkin Cake Roll…. 3 to be exact! It came out great. I made a couple of small changes and I still love the end product.
I substituted the ground cinnamon and ground cloves with 1 teaspoon of pumpkin pie spice. Though maybe 1 1/2 teaspoons would probably be better.
When I made the cream cheese filling, I followed the recipe. Creaming the softened cream cheese and softened butter and bouncing the hand mixer to make it lighter and aerate the filling before adding the sugar and blended it until it was creamy. I whipped up about a cup of whipping cream and folded it in little by little until it suited my taste. I wanted to be pretty light and airy and not a heavy cream cheese frosting/filling. I also wanted to cut down the sweetness.
Before folding the whip cream and cream cheese mixture I added about a 1/2 teaspoon of cinnamon to give it a little taste. I froze one to use another time, it’s good up to a month in the freezer. I gave one to my friend who loves making desserts and I wanted her input on it, she hasn’t got back to me yet. If you do serve the cake at room temperature it will taste sweeter.
Overall this was easier than I thought. It was messy because upon turning the cake onto a clean towel dusted with powdered sugar, once it hit the towel the powder just burst into a cloud covering my table and floor with it. LOL This I don’t understand how to do without making such a mess! It was worth it I guess because it was yummy!
