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Pumpkin Roll Recipe
First, bake the pumpkin cake. Prep. Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with cooking oil spray and parchment paper, ensuring that the parchment overhangs the pan by about 1-inch for easy removal. Spray the top of the parchment with cooking spray, as well. Layout a clean cotton kitchen towel.
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Recipe Instructions. Prep & Bake: Preheat to 375°F line a 10×15 inch pan with parchment, and spray with non-stick spray. Bake for 15 mins until a toothpick comes out clean. Whip & Sweeten: Beat eggs on high speed for 5 mins, gradually adding granulated sugar. Pumpkin Mix: Mix in pumpkin puree and lemon juice.
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Pumpkin rolls should be tightly wrapped in plastic wrap or stored in an airtight container to prevent them from drying out or absorbing any odors from surrounding foods. Additionally, storing your pumpkin roll in the refrigerator rather than at room temperature will help prolong its shelf life by slowing down spoilage.
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Preheat your oven to 350F, then line a 10×15-inch jelly roll pan with parchment paper. Coat the parchment paper with nonstick spray, then set aside. Beat the eggs. Put the eggs in the bowl of a stand mixer, and use the paddle attachment to beat them lightly. Add the seasonings.
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Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside. In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the pumpkin mixture, mixing well. Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
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Stir it with a hand whisker until well combined. Now beat eggs and sugar on high for 5 minutes using a stand mixer or electric hand beater. Reduce the mixing speed to low and add honey, vanilla, and pumpkin mixture to it. Mix it for a minute or until well combined. Next, add half of the dry ingredients at a time.
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Freezing Unslice Roll. - Wrap each pumpkin roll tightly with several layers of plastic wrap. - Then cover that wrapped package again using aluminum foil. - Finally, place it inside Ziploc bags. Label the bag clearly mention "Pumpkin Roll" along with date so you can keep track of how long they've been stored.
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Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray. WET INGREDIENTS. In a large bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice. DRY INGREDIENTS.
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BBJ WRAPS Rectangle Cake Box Long Swiss Pumpkin Roll Cake Containers Transparent Bakery Packaging, 5 Sets, 11(L)X4(W)X3.7(H) Inch PERFECT SIZE FOR SWISS ROLLS: Rectangular long gift box, measuring 11(L) x 4(W) x 3.7(H) inches, is perfect for a variety of desserts, especially Swiss rolls, catering to all your needs.
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If you just need a one-off your best bet is probably a quarter sheet box (10"x14") or a 12"x12" box with the pumpkin roll placed diagonally. Baker_Rose Posted 16 Nov 2011 , 5:52pm. post #5 of 7. At the bakery where I used to work we used a 10-inch round, clear plastic high dome for cakes. The pumpkin roll went on a 10-inch round cake board and.
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For the Cake. Preheat your oven to 375°F/190°C and line a 15" x 10" jelly roll pan with parchment paper. In a mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt, then set aside. In a separate bowl, whisk granulated sugar and eggs until thick, approximately 1 minute.
