I am up late getting ready to leave for California in the morning. I am still so amazed at how many amazing opportunities have come my way because of this blog. I am going on a harvest tour to see how all of those little pomegranate seeds make that glorious juice. We are going to tour the orchards and tour the facility that the juice is made in. At our house, we love to watch Unwrapped and a factory tour is something that I really have a hard time passing up. Plus, I love California and visit every time I get a chance.
Guess what? Thanksgiving is like 10 days away. I am having a house full of guests and I cannot even begin to tell you how happy and excited I am about it. I have not had a holiday with my family in about 8 years. I am so thrilled that they will all be in my home and around my table to celebrate my most favorite holiday.
If you are still in the planning stages of your holiday meal, you might consider adding this baby to your menu. Pumpkin roll is such a good dessert and I had forgotten how much fun it is to make. I know that it is a weird recipe. It doesn’t seem like it is really going to work and then when you wrap it up in a towel it seems like I have lost my mind. But it does work. This is a recipe that my mom had in her recipe binder, but I have updated the filling a little bit with mascarpone cheese. If you don’t want to use it, just use more cream.
1 1/2 cups cream
8-ounce tub mascarpone cheese, room temperature
3/4 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups cream
- 8-ounce tub mascarpone cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Put the eggs and sugar in a large bowl. Beat with an electric mixer until lemon yellow and foamy. The eggs are ready when you lift a spoon out and it falls back into the bowl and looks like ribbons.
- Add pumpkin and lemon juice. Fold until combined. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour in.
- Line a 10×15 jelly roll with parchment paper and spray with cooking spray. Pour the batter into the pan and spread evenly into the corners.
- Bake in a preheated 350 degree oven for 15 minutes. Cool for 10 minutes in the pan. Take a hand towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Liberally sprinkle the top of the cake with powdered sugar. Roll the cake up in the towel. Let cool completely.
- Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat mascarpone with powdered sugar, cinnamon, and vanilla. Fold together. Unroll the cake and spread the filling evenly over the cake.
- Roll the cake back up. Sprinkle with more powdered sugar. Slice and serve.