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Pumpkin Spice Cake Roll

December 1, 2015 by Dan Leave a Comment

Pumpkin Cake Roll by D Fenwick, http://dfenwickphotography.com

Pumpkin Cake Roll

This week we have a tasty, and visually attractive holiday dessert. It isn’t as difficult as you might think!

Cake:

3/4 cup Flour

1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger
1/4 teaspoon ground All Spice
1/4 teaspoon ground Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup granulated Sugar
2/3 cup canned Pumpkin (about 1/2 off a small can)
1 cup chopped Pecans

For the Filling/Frosting:

20 to 22 oz soft white Goat Cheese, warmed to room temperature (The cheese logs from Costco are great)
2 1/2 cups powdered sugar
1 stick Butter, softened
2 teaspoons Vanilla Extract

Powdered sugar to coat a towel (used for rolling).

For the Cake:

Preheat your oven to 375 degrees F.

Grease a 12 x 16 inch sheet pan.  Line it with waxed paper then grease and flour the pan and waxed paper.

Lay out a kitchen towel larger than your sheet pan and cover liberally with powdered sugar. (It should take 1/4 to 1/3 cup of powdered sugar.)

Combine the dry ingredients, including the spices, in a small mixing bowl.

In a large mixing bowl, beat the three eggs. When light, add the granulated sugar and beat until it thickens. Add the pumpkin and beat until well combined. Add the dry ingredients 1/3 at a time, mixing well each time.

Spread the batter evenly in your sheet pan. Sprinkle with the pecans. Bake for 12 to 15 minutes. The cake should spring back when you touch it.

Remove the cake from the oven, loosen the edges with a knife and immediately turn out onto your sugar covered towel. Roll up in the towel, starting on a narrow end. Place on a wire rack and let cool completely.

While the cake cools, make your frosting (which is also your filling.) In a large mixing bowl, beat together the goat cheese, butter and powdered sugar. When well combined, beat in the vanilla. This should give an easily spreadable frosting. If it’s too stiff, you can add a little bit of milk, 1 teaspoon at a time (it won’t take much.)

Once cool, unroll your cake. Spread 1/2 of the frosting evenly over the cake. Roll the cake back up. If necessary, trim the ends so they are even. Wrap it tightly in plastic wrap and refrigerate at least an hour. Remove from the refrigerator, place on your serving dish and frost with the remaining frosting.

Slice to serve.

Filed Under: Photo, Recipe Tagged With: cake, Cake Roll, dessert, goat cheese, pumpkin, spice

Berry Filled White Cake

July 9, 2014 by Dan Leave a Comment

Berry filled white cake by D Fenwick, http://dfenwickphotography.com

Berry filled white cake

Doesn’t that picture look awesome!  A triumvirate of cakey goodness – three delicious layers of divinely concocted cake with fruit.  It’s healthy – seriously!  Look at the fruit, and of course there’s eggs, and milk and…  Just eat it – you’ll love it and not care about the calories.  Let’s get baking!

Berry Filled Cake

Cake

2 cups white Sugar
1 cup (2 sticks) Butter, at room temperature
4 Eggs
4 teaspoons Vanilla
3 cups all purpose Flour
4 teaspoons Baking Powder
1 1/2 cups Milk (we used goat)

Preheat your oven to 350 degrees. Line and flour 3 9 inch round cake pans.

Sift together your flour and baking powder. Set aside.

Cream butter and sugar in mixer. Add eggs, one at a time, beat each one in before adding the next. Add vanilla. Beat until blended in.

With your mixer at a lower setting (if you use a high setting you’ll have flour everywhere) add your dry ingredients, 1/4 at a time. Mix well. Add milk and mix until smooth. If it doesn’t look silky, add additional milk 1 tablespoon at a time, until batter is smooth. This batter is thick – be warned.

Put 1/3 of your batter into each pan. Spread so it is level and evenly distributed in the pans.

Bake at 350 degree F for 30 minutes. If a toothpick stuck in the middle of the cake comes out clean, remove from the oven. If not, cook another 5 minutes and check again. Repeat as needed. (Note: cooking times will vary depending on your oven.)

Cool the cakes for a few minutes, then turn out of the pans and cool on a rack until room temperature.

 

Strawberry Glaze

2 cups sliced Strawberries (fresh are definitely best – and they’re in season!)
1 cup Water
1 cup white Sugar
4 tablespoons Corn Starch

Combine sugar and water in 2 quart sauce pan. Heat over medium low heat, stirring occasionally until sugar dissolves completely. Turn heat down to low and add the strawberries. Cook, stirring gently, occasionally, until the juice from the strawberries is well incorporated into the syrup. (30 to 45 minutes.) Strain out the sliced strawberries and let the syrup cool to room temperature or so. Carefully mix in your corn starch so you have no lumps. Return the syrup to your pan and heat at medium high until it thickens and begins to bubble. Stir constantly. Once done, remove from heat and cool to room temperature.

 

Buttercream Frosting

4 sticks (2 cups) Butter
6 cups powdered Sugar
2 teaspoons vanilla
Milk

Cream your butter in your mixer until light and fluffy. Add the powdered sugar, carefully so you don’t get it all over the kitchen, and mix until blended and smooth. Add milk 1 tablespoon at a time until you get a spreadable consistency.

 

Berry Filling

2 cups sliced Strawberries
2 cups fresh blueberries (or raspberries / blueberries / insert favorite fruit here)
Strawberry Glaze (see above)

Combine your fruit with some of your strawberry glaze so that it coats the fruit.

 

Assemble your cake

First, make a paper template for the area you will be cutting out of your cake. (You will be removing the grey area in the picture.) Make the template to the ring has a 3 inch inside diameter and a 6 inch outside diameter. Place the template, centered, on one layer of your cake and carefully cut around the inside and outside of the template. The area you are removing is where the berry filling will go.

Layer template

Place a whole layer on your cake plate and cover the top with a layer of frosting. Add the center and outside rings from the layer you cut into rings above. Carefully add filling so that the fruit and glaze fills the ring. Now cover this layer, including the filling, with a layer of frosting. Place the remaining whole layer on top. Frost the cake with your remaining frosting. Serve in slices, topped with some of your remaining filling and extra glaze as desired.

Store in the refrigerator. Eat within a few days.

Filed Under: Photo, Recipe Tagged With: berry, blueberry, buttercream, buttercream frosting, cake, dessert, filled, strawberry, white cake

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