0:04
just a little bit of trouble for today's
0:06
dessert but it's going to be worth it
0:09
I'm gonna throw in some dark rum in the
0:11
saucepan and I'm gonna put in some plain
0:15
and we're going to just heat this up
0:20
all right that's dissolved so pour that
0:22
in there and let it get cool
0:26
now to make our pumpkin roll cake I'm
0:28
going to start by beating up our six egg
0:30
whites until they're stiff and I'm sorry
0:32
but this is the boring part
0:45
now we'll just push those over to the
0:47
side now over here I've got
0:49
three-fourths of a cup of cake flour
0:52
and we're just going to run those
0:53
through the sifter along with cinnamon
1:06
all right now I'm going to cream our six
1:16
and we're just going to cream this
1:25
we've got that nice and creamy and a
1:29
and now we're going to add our pumpkin
1:33
this is just an ordinary canned pumpkin
1:48
yeah now I'm going to fold our batter
2:03
all right so we're going to take that
2:07
and I've got a prepared jelly roll pan
2:10
sitting here waiting on me that I've
2:12
lined with parchment paper because we
2:15
want our cake to come out easy
2:18
all right now we're gonna just pour our
2:21
batter in we're gonna put this into a
2:25
preheated 375 degree oven
2:28
and we're going to let it bake for about
2:34
and you'll want to make sure that you
2:38
so it'll be even I'm gonna give it a
2:42
little shake to make sure it spreads out
2:47
so 375 for 15 to 18 minutes but you know
2:52
I've got another cake ready you know we
2:54
ain't cooking just one cake
2:57
so let's pull this one out and
3:11
all right we'll want to be very gentle
3:17
I'm gonna ease him off
3:22
now I'm going to dust them with powdered
3:28
all right now very gently
3:31
gonna curl up this Edge
3:34
and the Cake's still hot so you can use
3:37
your towel to roll him up
3:42
that parchment paper away
3:45
and a tip that I have in my dessert book
3:51
when you're making jelly roll cakes you
3:54
can always trim the edges off your jelly
3:57
roll and it'll roll up nice and easy for
4:00
you now we're going to pop him in the
4:02
fridge and let him chill because we
4:05
can't run the risk of using a cold
4:07
filling in a warm cake so this has got
4:09
to chill this is a must
4:19
okay but I've got one chilled in here
4:34
now we're gonna gently unroll this cake
4:39
all right that's as far as I'm going to
4:41
open the jelly roll and I'm going to
4:43
take some fresh whipped cream and I'm
4:45
going to fold in our gelatin and rum
4:52
it smells good and I'm going to take six
4:56
tablespoons of an English toffee
5:00
these are English toffee bits and you
5:03
can buy them in the bacon section at the
5:09
all right and I'm going to take some
5:12
and just run them close to that line
5:17
look how beautiful he looks
5:22
so now I'm just gonna
5:24
fold that gently back together
5:27
now I'm going to take a knife and I'm
5:29
going to cut mine in two
5:32
Place him on the platter
5:45
start by dusting it with some powdered
5:48
and I'm gonna drizzle it with a nice
5:57
a little extra topping
6:04
how beautiful is that when we come back
6:07
we're going to share a good quick one
6:13
I've got one thing left to do and that's
6:16
to taste this pumpkin jelly roll cake
6:21
and I'll try to leave a little topping
6:26
until next time America I send y'all
6:28
best dishes in love from my fancy table
6:35
hey y'all it's Paula Dean now if you
6:38
enjoyed this video be sure to like it
6:41
and click the Subscribe Button as well
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6:48
love and best dishes y'all
