Pumpkin Roll Cake with Bourbon Caramel Sauce

A couple thoughts:

1. I used to get SO irritated with my mom because she had a “No Christmas Music until December 10th” rule. DECEMBER TENTH.  Now I totally get it.  Mike put on Christmas music the other night and I was SO not ready for it.

2. Of all the things I have to be thankful for, central heating is definitely in the top 3.

3. I used to think I wanted to move to Colorado.  Then this morning it was 40 degrees and I realized I would not survive one second there.

4. I feel like the pumpkin window is closing way too fast.  People are already on to red cups and Christmas cookies and I’m like WAIT. I still have six big cans of pumpkin and 92 pumpkin recipes I haven’t made yet!  So here’s one of them.

Even if you don’t make the cake, at least make the caramel sauce.  I don’t like buorbon, but I could (ok, did) eat this sauce with a spoon.

The original recipe for this cake comes from The Pastry Queen cookbook, but I changed a couple things.  First of all, I left the nuts out of the filling.  I also used only cream cheese instead of cream cheese + mascarpone, and I skipped the whipped cream on top and melted chocolate on top because it was already plenty rich.  As for the caramel sauce, it called for rum, but I used bourbon instead.

Pumpkin Roll Cake with Bourbon Caramel Sauce

Ingredients

    Cake
  • 4 large eggs, separated
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 cup canned pumpkin puree
  • 1/4 cup sugar
  • Filling
  • 3 8-ounce packages cram cheese, at room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chilled heavy whipping cream
  • Caramel sauce
  • 1 cup sugar
  • 1/4 cup butter
  • 3/4 cup heavy cream
  • 1 tbsp bourbon

Instructions

  1. To make the cake, preheat the oven to 350 F and line a 12x17" jelly roll pan with parchment and spay with cooking spray.
  2. Beat the egg yolks in the bowl of a stand mixer on medium high for about 2 minutes. Add the brown sugar and mix for another minute.
  3. Scrape down the bowl.
  4. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice together onto a sheet of wax paper. Add to the egg yolk mixture one third at a time, mixing until incoporated after each addition.
  5. Add the pumpkin and mix on low until combined.
  6. Put the egg whites in a clean bowl and whip with a hand mixer until they form soft peaks. Gradually stream in the sugar and continue beating until the mixture hold stiff peaks. Fold gently into the cake batter.
  7. Spread evenly in the jelly roll pan and bake for 15 minutes, or until the cake springs back when touched.
  8. Remove the cake from the oven and place the pan on a wire rack.
  9. To make the filling, beat the cream cheese on medium speed until smooth. Add the powdered sugar, vanilla, and spices and beat on high for one minute.
  10. In a separate bowl, whip the cream until it hold soft peaks. Fold into the cream cheese mixture.
  11. Remove the cake from the pan but don't take off the parchment. Spread the filling over the cake and roll the cake up starting from the short side closest to you, peeling the parchment off as you roll.
  12. Wrap well and refrigerate until ready to serve.
  13. To make the caramel sauce, put the sugar in a wide, heavy-bottom saucepan over medium heat. Don't stir, but swirl the pan gently until the sugar is melted and golden brown (don't let it get too dark or it will taste burnt and you'll have to start over).
  14. Once the sugar is melted, turn the heat to low and stir in the butter.
  15. Stir in the cream very gradually (a spoonful at a time) until the caramel is uniform and smooth.
  16. Remove from the heat and add the bourbon.
  17. Serve the cake with the caramel on the side.
http://catesworldkitchen.com/2012/11/pumpkin-roll-cake/

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