Gretta Blankenship, owner of Aroma’s Java and Gelato, stopped by our studios and put Kara and me to work making pumpkin rolls. Here’s the recipe.
Blend 1 and ¾ cup of vegetable oil, 3 cups of sugar and one cup of water.
Then add 4 eggs one at a time.
2 cups of canned pumpkin (not pumpkin pie filling)
1 cup of water
3 cups of sifted flower
½ tablespoon baking powder
½ tablespoon baking soda
2 tablespoons of pumpkin spice.
Prep a half sheet cake pan by spraying with non-stick cooking spray on bottom. Then line it with parchment paper, and spray it again.
Bake the mixture for 10 to 12 minutes at 350 degrees.
16 oz softened cream cheese
4 tablespoons of butter softened
2 cups of powdered sugar
1 and ½ teaspoon of vanilla
Mix until creamy.
When the cake is cooled, put 6 ice cream scoops of the filling on top of the cake. Spread evenly using an offset spatula. Then roll up the cake with the filling on the inside. The parchment paper will help this process. Gretta says it’s easy to make and freezes beautifully. However, if you are short on time, just stop by her café. Aroma’s located at 6407 Bridgetown Road.