I am Petra Cox with Mom's Apple Pie Company in Occoquan, Virginia. Today we are using a basic pumpkin cake batter recipe to make different things, like a pumpkin loaf, and pumpkin muffins, pumpkin cup cakes, and also a pumpkin jelly roll cake with cream cheese frosting. So we have made the cake, and we have made the frosting. Something to know when you make the jelly roll cake, is that after it's been removed from the oven, and it's cooled down a little bit, but not completely when it's still warm, but not hot, burning hot to the touch, wrap it in some plastic so that the top doesn't develop a hard crust. So that it makes it easier to work with when you are trying to do this spiral roll, and make the actual jelly roll. So, now that this is completely cooled, I am going to unwrap it, you can see that, it removes quite easily from the pan, because it has that parchment paper.

And the cake itself is really thin. It's about half-an-inch thick after it's been baked. And that makes it a little easier to roll up. So, before rolling, of course we need to add our cream cheese frosting, and it doesn't have to look pretty as you'll apply it to the cake, because it's all going to be inside, you are going to roll it up. You don't need to get too close to the edges, because it we'll sort of squeeze out, over the edges, and you can cut the two ends off, before you're finished so that you can see the whole effect of this spiral cake, and the icing on the inside. So this icing application is going to be about as thick as the cake itself, probably about half-an-inch. Since I am going to start rolling the cake up on this side, the icing is going to come up pretty much to the edge. At the end I am leaving a little less icing to give it room to sort of squeeze out over there.

Okay, so now that we have applied our icing, we are going to go ahead and roll it up. Okay so we are keeping the parchment paper intact, so that we can roll this up, and sort of gently unrolling the parchment paper as we roll this out. You might find that there are few cracks in there, but when you cut the cake up, it generally looks okay.

As you can see the icing is squeezing up around there. Right now, it looks a little funny for the sides, but those edges are going to be cut off, ultimately and they are going to actually slice up really nicely. Okay, so at the final part of rolling up your pumpkin roll, you are just going to put that folded edge somewhat towards the bottom, and keep it on the tray so it has some stability.

And with the parchment paper on, chill it for about two hours in the fridge before going any further and slicing it up. The edges are going to look a little more rough than the inside. So when we are done chilling it, we are going to cut off the edges and then cut the cake into probably inch thick slices. So now, we have rolled up our pumpkin roll, and we are going to chill it. Alright, so now that our pumpkin cake has been chilled and then unwrapped, we can slice it up with a bread knife into one inch pieces of cake and ours hasn't chilled off, quite as much as you'll chill if off at home. Two or three hours in the fridge should be good for you at home. We just gave it a quick run in the freezer, but the whole thing should make about, about twelve slices so it should feed about twelve people.

And if you want to preserve it better, you can wrap each individual slice in the fridge, or you can wrap and freeze a whole section of it, without slicing it for later use. Well that is how you make a pumpkin roll with cream cheese frosting and that's it.