Pumpkin Roll

I bought a can of pumpkin the other day and when I got home I noticed a picture of a pumpkin roll on the label. Since one of my favorite recipes is for a chocolate roll, I was eager to see their recipe. I was not terribly impressed. Even worse, when I did a search, I found the same recipe has been copied to half the internet. Rather than live with the disappointment, I decided to create my own recipe. I hope you enjoy the results.

Ingredients

Part I

1/2 can pumpkin purée (7 - 8 ounces)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground cloves

Part II

4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon salt
1 cup milk
1/4 cup brown sugar
9 eggs, separated
2 tablespoons granulated sugar

Part III

1 1/2 cups heavy cream
2 tablespoons confectioners sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Part I - Pumpkin prep

Preheat oven to 350° F.

Line a baking sheet with aluminum foil. Spread pumpkin evenly on foil. Bake for 15 minutes. Scrape pumpkin to center of foil sheet and mix. Re-spread pumpkin on foil. Bake an additional 10 - 15 minutes.

Transfer pumpkin to a small bowl. Add cinnamon, ginger, cloves, nutmeg, vanilla, and salt. Mix thoroughly. Allow pumpkin mixture to cool. Cover and refrigerate for at least an hour and up to three days. Overnight is best.

Part II - The Cake

It is always good practice to read through a recipe and get all your ingredients prepped before you actually start cooking. For part II of this recipe it is absolutely essential. You will be vigorously whisking almost all the way through. If you stop for more than a few seconds the base for the cake will burn. You will not have time to go get or to measure anything. You must have everything ready before you start cooking.

Preheat oven to 375° F

Line a 12x16 inch cake-roll pan with parchment paper or waxed paper that has been buttered and floured. Cut the corners of the paper at a 45° angle to make it fit into the corners of the pan.

Make a roux with the butter, flour and salt in a medium saucepan. Add milk and thicken (see béchamel). Whisk in the brown sugar. Mix in the pumpkin mixture from Part I. At this point, we are using the pumpkin more to cool down the sauce than actually mixing it in so don't take too long. Add the egg yolks and whisk until the mixture is smooth. The reason we cool off the sauce with the pumpkin is to prevent the egg yolks from cooking before we have mixed them in. Continue cooking the sauce another two minutes. Take the sauce off the heat and allow to cool completely.

Start beating the egg whites. When the egg whites begin to hold shape add the granulated sugar and continue beating until they hold firm shiny peaks. Mix about 1/3 of the egg whites into the pumpkin sauce. This lightens the sauce and makes it easier to fold in the remaining whites. Carefully fold in the remaining egg whites. It is very important to keep as much air as possible in the mixture.

Spread the mixture evenly in the prepared pan again taking care not to deflate. Bake for 35 - 40 minutes. Allow to cool to room temperature. Cover with plastic wrap and cool at least 2 more hours.