Charlie Brown: “Oh brother. When are you going to stop believing in something that isn’t true?”
Linus: “When YOU stop believing in that fat guy in a red suit and the white beard who goes, ‘Ho, ho, ho!'”
Like so many Americans, I love that movie. I’ve been conditioned to value faith, self-reliance, and the ability to pull oneself up by one’s bootstraps.
Some of won’t give up on believing we will eventually be redeemed by a holy squash. For me, I never gave up on my dream of mastering a most delicious cake roll recipe.
On my “Philosophies & Such” page of this blog, I write about slowing down to appreciate the time it takes to make a perfect dessert, and the patience it requires, too. Myself being notoriously impatient–an activator strength according to my Strengths Finder test–I often grapple with the idea of slowing down, but:
“…I realize, too, that this [hurrying] doesn’t always work, and more often than not, I realize this when I’ve hurried too much, and the cake roll I’ve attempted for the 3rd time has crumbled into a blob of mashed bread. It’s times like these when I’m reminded to slow down and focus on what I’m doing. Then the food comes out better and I’m reminded of the more delicious things life has to offer when I take my time.”
I have happy news to report: I HAVE FINALLY MASTERED THE CAKE ROLL!
And I did it my way 🙂
With a pumpkin-cream cheese spin I imagined unexpectedly one cold Thursday evening. The classic combination warmed me right up.
I’m going to post the regular cake jelly roll recipe below, but to modify for a pumpkin roll version, make the following swaps
5 T water instead of 1/3 cup+1T+1t
3 T pumpkin instead of oil or applesauce
Plus, you’ll want to add in a heaping dash of pumpkin pie spice as well as a dash or two of ground cloves and ground nutmeg if you like.
And to make my healthified cream cheese frosting spread, check out this recipe.
Makes one huge cake roll (big enough to serve two)
- 1/2 cup ww pastry flour, or white or spelt (70g) (For a gf version, use this: gluten-free option.)
- 1 tsp baking powder
- 1/8 tsp salt
- 100g water or other liquid (That’s 1/3 cup plus 1 T plus 1 tsp)
- 2 packets stevia or 2 tablespoons sugar
- 2 tablespoons applesauce or oil
- 1/4 tsp pure vanilla extract
Combine all dry ingredients; then blend in wet (including applesauce), but be sure not to overmix.
Spread onto a greased pan.
Cook for 3-4 minutes in a NON-preheated oven at 420F and remove only once the edges are beginning to firm. (You might need to cook it longer, depending on your oven.) Let cool ten minutes for a few minutes, then spread on cream cheese frosting and sprinkle extra cinnamon if you like.
Cut off all four edges so it forms a rectangle (if you used the circle pan). Spread on jam, or whatever else you wish.
Roll carefully, using a spoon or spatula to help ease the roll over without tearing.
Return to oven and bake another 7-8 minutes.
Once a nice golden color has risen in the dough and it’s somewhat springy, it’s finished. Remove and slice into small pinwheel rounds.
And as always, it’s always better eaten warm.
And with chocolate chips 😉
Happy Halloween, everyone!