Pumpkin Roll Cake

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make this pumpkin cake roll with the spicy caramel sauce. First, I will teach you how to make the cake batter. Next, I will teach you how to prepare the pan, fill the pam with the cake batter, and then how to bake the cake. Then I will teach you how to roll the cake up and let it cool. Next, I will teach you how to make the cream cheese filling. Then I will teach you how to make the caramel sauce. I will then teach you how to unroll the cake, add the cream cheese filling, and then roll the cake up again into a log. Finally, I will teach you how to use the caramel to decorate the top of our pumpkin bog. I am a self taught baker. Many years ago, I decided I wanted to open up my own home bakery. I had this business for several years until my husband got a job offer in another city. We felt like this was a good move, and so I closed my bakery, and we moved across the country to the new city. Now, here in the new city, I do not want to go through the steps to open up another home bakery, but I still love baking, and as a retired school teacher, I love teaching. So I have decided to share my skill with you on skill share. This class is aimed at the baker that would like to learn how to make a delicious sponge rolled up log cake for the fall. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the cake man. 2. 02 Making the Batter: We are ready to start making our cake batter. In this bowl, I'm going to put my three eggs, and I want to whisk these before I add everything else because I want my eggs broken up. Now, to this, I want to add my granulated sugar, my pumpkin. My flour, my cinnamon, and my baking soda. I just want to whisk this up. I want to whisk it until everything is well blended. I don't want to see any lumps from the flour, and I don't want to see any chunks of pumpkin. I want it all well blended. Like that. And here we have the cake batter. This is a sponge cake, so it doesn't have butter and it's very light. In our next lesson, I will show you how to prepare the pan and how to put the cake batter into the pan. 3. 03 Preparing the Pan and Baking: We are ready to prepare our pan for the cake. The first thing we want to do is spray down our pan. In case Sony batter gets through the parchment paper. You can use parchment paper or wax paper either way. I personally like to use the parchment paper, and this parchment paper comes in sheets. So I'm going to just put this in my pam. You'll notice it comes up the edge a little bit, and it doesn't quite go all the way to the end. That's going to be okay, though. Now we want to spray the parchment paper down. We want to make sure this cake does not stick. Now we're going to take our cake batter and just dump it in the pam. And then we want to spread this, and it's going to be spread very thin, and that's okay. That's what we want because we want to roll this once it's baked. So we don't want a very thick cake. Just keep pushing it out till you have the whole bottom full. Look for where it's thicker and move that I'm going to do this a little bit because it helps distribute that cake batter evenly and it gets rid of the air bubbles. We're now ready to put this in the oven and bake it. Our oven is preheated to 350, and you can see the rack is in the middle position. I'm just going to place my it in here, and we're going to cook this for ten to 15 minutes. We're going to check it at ten we definitely do not want to over baake it. We will be back to check this in 10 minutes when the oven timer goes off. Our timer is about ready to go off. So we're going to check the cake and see if it's ready. There you hear the timer. We're just going to open this up, pull this out and check the cake. I poke it in several spots, and you'll notice this is clean. So we are ready to take the cake out, and this is what it looks like. We're gonna let it rest in the pan for 5 minutes. We'll be back in 5 minutes to show you how to remove it from the pan and to roll it so it can cool. 4. 04 Rolling Up the Cake and Cooling: We are ready to remove the cake from the pan. The first thing I want to do is just run my knife around the edge of the cake to make sure it's not sticking to the edges. And you can see how easily it did that. Next, I'm going to sprinkle some powdered sugar over the top so the towel is not as likely to stick to the cake. So I just want a thin coating. I don't need a bit coating. We're not doing it to add a lot of flavor. We're doing it to protect the cake from the towel. So I do want to make sure it is completely covered, though. Now I'm going to place my towel, and you want to use a lint free towel if you've got one over the cake. And then stick a baking sheet over the cake. Now I'm going to just flip it now that baking sheet is there so that the towel stays onto the cake. And after I flip it, I should be able to just lift that pan off and peel back the parchment paper. Do it slowly in case it wants to stick. But you can see it comes off pretty easy. Now, I'm going to take this cake, and I'm going to roll it like this. Take that pan out from underneath it and just let this sit. Seem side down on my cooling rack for like 30 minutes till it's completely cool. We'll be back in 30 minutes to unroll this and fill it with the feeling. But our next lesson will be to make the filling for this cake. 5. 05 Cream Cheese Filling: We are ready to make the filling for our cake. In this bowl, I want to put my one teaspoon of butter and my 8 ounces of cream cheese. And I want to whip this till they're both whipped together. With that whipped together, I now want to put in my powdered sugar, which is three fourths cup and my vanilla, which is three fourths of a teaspoon. And I just want to put this on a very low speed. Right. Kind of pulsing it. Wine. To get that powdered sugar mixed in. Wine. Wine. If I were to turn it on full time, well, it's like this. The powdered sugar would go flying all over. Why? This way I'm able to get it blended in. Why? Rice. Rice? Rice. Once I have the powdered sugar pretty much blended in, I can then turn it on. And mix it all the way up. And I'm gonna mix it till it's light and fluffy. And here you have the filling. 6. 06 Making the Caramel Sauce: We're ready to do the caramel sauce. Now, in my case, I make this caramel sauce for another lesson, which was my turtle cheesecake. So you're going to see after my introduction to the caramel, that video on making the caramel. Then we'll come back. To me here now, and I will show you how to add the spices. Now, because I've already used half the caramel, I will be adding half the spice so that it's not overpowered with the spice. So watch the video to make the caramel, and then we'll add the spice. I want the pan to be on a medium heat, and to that, I'm going to add the butter, and I'm going to just let the butter sit for a minute till it starts to melt. And then we'll add the brown sugar. I chose to do it this way instead of cutting the butter up because it's being added to heat. And I don't want it to melt completely. I just want it to somewhat melt. I'm sorry. We want this on a low heat. I'm going to add that sugar, and we're just going to let that melt. I don't really need to stir it the whole time. As you can see, it's starting to melt. It's not completely melted yet, but the butters melted enough that now I can stir it and break it up and that'll make it melt faster. All right, our butter is melted. So now we're going to add our sweet and condensed milk. And our corn syrup. And we want to use a whisk to mix this until it's smooth and the sugar is totally dissolved. We don't want to see any grainy look at all. I have switched to a spoon because everything's dissolved. And this particular spoon also has a thermometer so I can read what the temperature is and while the recipe doesn't call for a temperature, I like it to be right about the boiling point before I take it off. I'm looking for it to get around 210. Right now it's at 1:24, so I'm going to keep stirring it until it gets close to the boiling point because I know when it gets right up to that point that everything's going to be nice and dissolved and smooth. You'll notice when I go like this, I have a nice sauce. But I just want to get it a little bit smoother. That is actually looking really smooth. Right now, the temperature of the candy is only 142, so I'm probably going to stop when it gets to about 1:50. Because that's looking really smooth. We're not trying to make a candy that's hard. We are trying to make a sauce, so it doesn't have to be really hot, but we did want it to be really smooth. So when I get it up to 150, I'm going to go ahead and take it off the heat. Alright, as you can see, it looks nice and it just reached 150, so I'm turning off the heat. And we're going to take this over to the cooling rack to cool slightly also. You have your caramel made. We're now ready to add the spice. The first thing we want to do is add the cinnamon, and we're only going to add half of what the recipe calls for because remember, this is a half recipe. So I'm doing a half a teaspoon. If you did the full recipe, you will be doing a full teaspoon. And then we want a fourth of a teaspoon of ginger. And just a pinch of the cloves. It's supposed to be about eighth of a teaspoon. Well, half an eighth of a teaspoon. That's why I did a pinch. And then we're just going to stir that in until it's all dissolved. And I like to have the spice caramel for this because it is pumpkin. And pumpkin has these lovely spices with it. 7. 07 Filling the Cake: We are ready to fill our cake with our filling. Here is our cake. We're just going to unroll it and we're going to do it very slowly. Make sure the towel is off, and I want the cake to open up all the way. And then I'm going to put this filling on the cake, and I want to spread it so that it completely covers the cake. And when I looked at the filling, I was not sure that it looked like enough filling for this cake. So right now, with that feeling I made, I'm starting with spreading half of the cake. We'll decide from there whether or not we think we need to make another batch of the filling. Because I want the filling to be equal to the cake. When you look at this, I have used that filling that we made and only about half of the cake is spread. I'm going to go ahead and do another batch with that filling and then we'll finish filling our cake. We mixed up some more so we're going to now spread the other half. When you make your recipe, you're probably going to want to double the filling portion unless you really want your skin. I like to have the filling be about equal to the cake. I'm just going to spread that to smooth it out. Now we're going to roll this back up. But this time we do not want to bring the towel with us. So we're going to start at this end and just roll it up like this, slowly rolling it. And removing it from the towel. Making sure that it rolls. I've decided to flip it so it'd be easier to remove it from the towel. And I want to do it until it's completely rolled up. And then I'm going to very carefully remove the towel, even if that means rolling it more and then rolling it back from our roll. And then you have the roll. All we have left to do is the caramel that we're going to drizzle on top. 8. 08 Finishing Touches: Once you see that the spice is all mixed in, you're just going to go like this and spoon the caramel onto our cake. And I'm spooning it in the middle and then letting it drip down the sides. Once I have the whole cake covered, I can go back and add some more. Whoops. I'm sorry. I didn't realize that wasn't on here. So as you can see, what I did as I took this, there's a little bit left. And I just spooned it in the middle there. And then it let it drip. And here is our pumpkin log roll. You could now sprinkle nuts on it if you wanted to, or you could serve it like this. You are going to want to put this in the fridge until you're ready to serve it because it has that cream cheese in the center, and we don't want that to sit out too long. Here is our pumpkin log cake. 9. 09 Final Thoughts: Thank you for taking this class. We had fun making our pumpkin cake log with spiced caramel on top and filled with the cream cheese filling. First, you learn how to make the cake batter. Then we prepared the pan and we put the cake batter into the pan. Next, we baked the cake. After the cake had baked, we let it sit in the pan for about 5 minutes, and then we removed it from the pan. Rolled it up in a dish cloth and let it cool the rest of the way. While the cake cooled, we made the cheesecake filling. Once the cake was full, we unrolled it and we spread the cheesecake filling on top. Then we rolled the cake back up and put it on the platter for serving. Next, we made the caramel and then drizzled the caramel onto our cake. Your project for this class is to make this pumpkin log cake. The recipe is in the project section. Please make sure to upload a picture of your cake when you're done, and let us know how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy Baky.