“Romancing the Stove”
Whenever I hunker down for a big-time baking project, it’s vital for me to find a movie or two to occupy my eyes and ears while I work. Now, some of you may think that’s a bad idea, may think that it’s the sort of thing that makes you miss steps in the baking process. “Mary, maybe that’s why you forgot to put salt in your terrible-tasting bread. Mary, maybe that’s why you forgot to halve the flour that one time.” Tsk, you guys are no fun.
Everybody loves this movie, right?
Romancing the Stone appeared in my viewing options this weekend, and I knew I had a winner. For the record, this movie is FABULOUSLY cheesy now that’s it no longer the 80s (and I suspect may have been cheesy back then too), but I still love it.
But anyway, on to baking.
I’ve had my eye on this recipe for awhile now; making a rolled up log-like dessert is something new I wanted to try. Remarkably, it’s not difficult at all; even I wasn’t able to screw it up. Check it out:
YUM
I’ve found recently that my subtitle of “for slackers and noobs” doesn’t apply nearly as often as it used to, but this recipe actually does! The only “tricky” part of the process is delicately rolling up the cake to cool before adding the filling, and even that I was able to do with hardly any problems.
Approximately 10″x15″ of Batter
The recipe called for a 10″x15″ jelly roll pan, but since I didn’t have one, I used the high-tech method of “eyeballing it”. It worked pretty well (as seen above).
Part of the rolling process for the log was to powder up a clean kitchen towel with confectioner’s sugar. I actually didn’t quite use enough; when I unrolled it, a few bits of cake stuck. It wasn’t a big deal, though, and the cake still turned out quite lovely when I unrolled it.
Ta Daaaa
See? Not so bad!
…I wish I had more to say about this recipe, but in the end it was so by-the-book that there’s not much of a story to tell. After refrigerating it for around 30 mins I sliced off the ends for cleanliness (and tasted them to make sure they weren’t poisonous), and that was the end of it. Off to the freezer for travel to Pennsylvania!
The roll is sweet and tasty, and not overwhelmingly pumpkin-y, either (it only takes 2/3 cup of pumpkin puree). Definitely a great dessert to bring to a party: basic, easy, and pretty enough to impress. Enjoy!
Slice’o’Heaven
Pumpkin Creamcheese Log
From That Skinny Chick Can Bake!
Mary Gezo
Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.
Oh yeah! It’s been too long since I’ve made a roll cake – over two years, I think. Verrrrry prrrrrrrrrteeeee.
I’ve never seen Romancing the Stone, but it sounds like it was made for me. Must view immediately. Commence the cheese!
You’ve never seen “Romancing the Stone”?? I cry for you, my dear. Definitely pick it up for a fun rainy afternoon – I promise you won’t regret it. ^_^
I had a lot of fun making this roll cake! I’m looking forward to possibly making another (with chocolate, of course) for Christmas!
I have still never made a roll cake, but HAVE seen Romancing the Stone! (half win!) This turned out beautifully! I think the act of rolling up cake has always seemed like trickery to me.
Yay for Romancing the Stone! Such a fun movie. I’d definitely recommend trying out some rolled cakes…they’re way easier than they seem. 🙂