Even though it is past Christmas Eve, the traditional day for eating Barb's famous pumpkin roll, I made one the other day. Because. Because I needed to make one more pumpkin thing before 2015 comes to a close. Because I miss not eating it annually with Barb. Because I didn't make one last year. And finally, because I love and adore it. There. I think that's enough becauses.
I did get smart this year and use the KitchenAid since you have to beat the eggs for a whole 5 minutes to start the process of making it.
While it was in the oven, I took out the thin kitchen towel that must be used to roll it up in while it's still hot. The towel has to be sprinkled with powdered sugar which always makes quite a mess when the cake flips out onto it. I am not sure of the exact reason for the powdered sugar, but I dare not leave this step out.
Six hours after starting the process I enjoyed my first piece. You don't have to wait that long, but Barb always said it was better if you let it sit for awhile after you put it all together. All I know is the cake was moist and perfectly spiced and the filling was buttery cream cheese perfection. Exactly as it should be.
Recipe is here if you want to make one for New Years Day! If you have a sponge roll-up cake that you make for a special occasion, please tell me about it. I want to try my hand at another one.