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Pumpkin Roll
with Ginger Cream Cheese Filling
By Jim Bailey, a.ka. "The Yankee Chef"

Here we are in New England, in our pumpkin glory.

I know many of you (I stand guilty as well) use canned pumpkin. But I will say
-- when I have the time and ambition -- I use fresh pumpkins. The difference in
taste and color is remarkable.

To use fresh pumpkin instead of canned, simply cut the stem off a pie
pumpkin, cut in half and seed well. Remove all the stringy membranes
throughout the cavity and peel. Cut each half into 4-8 manageable pieces and
wrap with foil. Bake at 350°F for about 20-30 minutes, or until soft. Remove, let
cool for a half hour or until tepid to the touch and unwrap. Puree in your
blender until as smooth as possible. That's it! You can opt to boil pumpkin in
water as well. Drain when done and puree as directed.

As you can see in my ingredient list, I have suggested that the eggs be room
temperature. Why? Because when making cakes, one of the first steps is
emulsifying the eggs with sugar and/or fat, or both. Since fat and liquid don't
inherently mix well, using warm eggs makes the outcome is far superior than
using cold eggs because the batter will not lose air cells. Losing air cells results
in a cake that is grainy, dry and not as high as one that uses cold eggs.

Cake:

3 eggs, room temperature (If they're cold, place in a bowl and then place bowl
in a lukewarm water bath until the chill is gone.)
1 c. pumpkin puree
1 c. sugar
1 c. flour
2 t. baking powder
2 t. cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
Pinch of allspice

Filling:

8 oz. cream cheese, room temperature
1/2 c. butter or margarine, room temperature
4 1/2 c. powdered sugar
1/2 c. minced, crystallized ginger (optional but recommended)
2 t. ground ginger
1 t. cinnamon
Pinch salt

Preheat oven to 350°F and prepare a baking pan with a 1/2- inch lip around all
sides by lining it with parchment paper and spraying it with nonstick cooking
spray. Set aside. (If you don't have parchment paper, simply spray pan and
dust with flour, shaking off excess.)

In a medium mixing bowl, beat eggs and sugar with a hand mixer until well
creamed. Add pumpkin and mix well. Over a large mixing bowl, sift together
flour, baking powder, cinnamon, nutmeg and cloves. Slowly add the pumpkin
mixture to the dry ingredients until dry mixture is just incorporated, using low
speed on your hand mixer, table-top mixer or by hand.

Pour the batter out onto your prepared pan, using a spatula to make sure it
reaches all sides and is even. Bake for 12-15 minutes until a finger pressed
lightly on the top bounces back slightly. Note: It's important not to over-bake
here or you won't get a good roll.

Now, spread out a clean kitchen towel and sprinkle it with powdered sugar.
Invert the baking pan onto the towel, allow the cake to fall out. Carefully
remove the parchment paper from the bottom of the cake (working inward
from the corners). While the cake is still hot, roll it up in the kitchen towel and
allow to cool like that for 20 minutes.

While the cake is cooling, make the filling. Using an electric mixer, cream
together the butter and cream cheese until creamy. With mixer on low, slowly
add the powdered sugar a 1/2 c. at a time until completely incorporated.
Increase speed on mixer to medium-high and beat until fluffy. Add crystallized
ginger, ground ginger, cinnamon and salt and beat until well mixed.

Once cake has cooled, unroll it from the kitchen towel and spread the entirety
of the frosting evenly over the cake. Working from one side, proceed to slowly
roll the cake up. Cut off each end to make it neat looking
.

About the author: Jim Bailey is
The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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Pumpkin Roll photo by Jim Bailey