Wednesday, October 19, 2011

Paula Dean's Pumpkin Roll~

You know it's Citrouilles season here..the stands are brimming with these personality laden orange Halloween people~

Personally I love them..
In soups.. cheesecakes..and now in Paula Dean's Pumpkin Roll..

I was babysitting at my daughter's home one day ..

And leafed through her Food Network magazine..when I saw this I thought I would love to try it..

I scribbled the recipe.. but then found it on the net..
Much more legible:)

It's really nice..not too sweet and easy.
I omitted the caramel sauce as I felt it was sweet enough.

The occasion arose where I could share it with more than just Jacques.

With friends~

Sometimes things taste better shared..:)

 This certainly did..

C'est un petit bijou. Un bon dessert d'automne..

Here is La Recette~
Courtesy of paula Dean~

Pumpkin Roll Cake

3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.



  1. It looks so scumptious...I'd love to try make this...
    your autumn hues blend so well with the pumpkin theme...and love the mosaic with your friends...simply beautiful, Monique:-)

  2. I used to make jelly rolls so often it was one of my favourite things to serve. This pumpkin cake roll is really beautiful and being printed out.
    Fantastique;merci Monique.

  3. :)

    Hope you like it.. Really I made no adjustments.. so that's a good thing..
    There's always a little apprehension..when making a roll.. this one could have been rounder on top..depends how you wrap it:) I bundled my babies snuggly.. as they did theirs.... Old habits die hard..
    Shel..your tropical climate:) My husband told me this morning..that is why there are so many great golfers that come from there..with a bit of envy in his voice?:)

  4. C'est tout simplement splendide!!! un dessert d'Automne très raffiné..Merci!

  5. you know how much i love fall... and sugar... and your photos! all in all its an excellent start to my day.

    and waistline...

    i gotta make this :)

  6. I understand the need to share with friends. What lucky friends you have! Your pumpkin roll looks lovely. I would omit the caramel sauce also...

  7. We are very blessed and lucky friends....your not only an amazing photographer, but also a wonderful baker~It was delicious!

  8. Your roll is so pretty and neat! Looks perfect for the autumn season.

  9. Beautiful! I made a pumpkin roulade years ago and have been wanting to make another. Thanks for the reminder. Happy Autumn!

  10. I always say that you could make dirt look good. But this pumpkin roll is beautiful and I am sure it tastes just as good as it looks, especially coming from our southern friend Paula!
    xo Yvonne

  11. The perfect comfort food for a cool fall evening. That and a cup of coffee would put me in heaven. Love your beautiful photograph of it. You should be a food designer for a magazine!

  12. For a Paula recipe it's blatantly void of butter :) Honestly, it looks delicious and the rum, whipped cream filling and toffee sound wonderful! I know if you liked it, it has to be good.

    Those bulls/cows look fierce! Wonderful photos, as always.

  13. Love your friends and the roll :) looks delicious..the roll....and the colours of fall favourite season in colours :)

  14. Pumpkin Roll was served at my Muse book group last evening. I'm not sure if it was Paula's recipe but it was very good. I'm tempted to put this on the Thanksgiving menu.

    Love the photos of fall. I'm heading out to Virginia today and hope to find lots of fall color there.


  15. Bonjour Monique, ton gâteau me tente beaucoup mais j'ai toujours de la difficulté à faire la base de la pâte elle est toujours un peu trop lourde pas assez moelleuse.

    En attendant de trouver le courage de le faire, ;o), je me régale de tes photos.

    Passe une belle journée et à bientôt.

  16. Monique, your pumpkin roll looks delicious. I love the addition of English Toffee.


  17. You've captured fall beautifully Monique. The pumpkin roll looks divine.

  18. You have captured Autumn so beautifully and it is blazing off the page in all its glory....

  19. Monique, I've missed having the opportunity to visit here so I'm catching up tonight. This looks delicious and so pretty.

  20. Your post is so pretty Monique and I love the look of that pumpkin roll and your special touch of autumn leaves! Beautiful! xx

  21. I am so glad you all like it..
    It caught my eye also~

    Have a great weekend everyone..

  22. What a pretty roll. It even looks like fall!

  23. This looks amazing Monique...I can not get enough pumpkin this time of year!

  24. Gosh, that looks good, Monique. I saw Ina Garten make one once, but never attempted it. Be fun for Thanksgiving dinner....

  25. oh! This cake is beautiful! Now I longe for fall, even summer is not even here yet

  26. Of course pumpkin roll is amazing and this looks even better with the special filling. You have decorated it so well too. I just love a pumpkin roll. It just evokes the fall.

  27. have a great Sunday and thank you for coming to visit.
    I always appreciate them.

  28. We usually eat roll cakes during the Holidays. Nice to see a pumpkin flavor for a change.

  29. Paula Dean's recipes are always scrummy! Your photos as always are just beautiful! You are a true artist! xxoo

  30. I think you are a mind reader, Monique. I have been looking for a new recipe for a pumpkin roll and have never seen this recipe by Paula Deen. Lovely pictures.

  31. Oh I love rolled & filled cakes and this one looks wonderful. You've made it especially pretty with your magical touch Monique. Thank you for sharing the eye candy. xoxo