In honor of Halloween, Gateways Inn Pumpkin Roll cake, a step-by-step guide
It’s almost Halloween, which means there’s a whole lot of pumpkins hanging around. No need to let them go to waste, make pumpkin puree and turn that pumpkin into a delicious cake, the perfect harvest-time treat. Thanks to Chef Rosemary at the Gateways Inn and La Terrezza Restaurant for offering this step-by-step guide to the inn’s version of a delicious fall dessert.
And for a little bit of trivia, cake is not just a dessert at the Gateways Inn. Guests are often treated to cake in the morning, with different cakes being featured at breakfast time too.
GATEWAYS INN PUMPKIN ROLL CAKE
Ingredients
4Tbsp., plus 2 tsp. Butter, softened
¾ cup plus 1 Tbsp. Flour
2 tsp. ground Cinnamon
½ tsp. ground Nutmeg
Pinch of Salt
3 Eggs
1 Cup Granulated Sugar
2/3 Cup Pumpkin Puree-(preferably fresh, but you can use canned)
1 tsp. Lemon Juice
1 Cup roughly chopped Pecans
1 ¼ Cups Confectioners’ Sugar
6 oz. Cream Cheese, softened
1 Tsp. Vanilla Extract
Method

1. Heat Oven to 375 degrees. Grease a 10” x 15” jelly roll pan (or cookie sheet with 1” sides) with 1 tsp. utter and line with parchment paper. Grease the parchment paper with 1 tsp
butter & dust with 1 Tbsp. flour. Tap pan to Remove excess flour.
2. Sift the remaining flour,c innamon, nutmeg, and salt into a bowl. Set aside.
3. Beat eggs in a bowl with an electric mixer until fluffy and tripled in size, about 5-7 minutes. Slowly add granulated sugar, and continue beating, about 5 minutes more. Stir in
the pumpkin and the lemon juice, mixing lightly, until just blended in. Gently fold in the flour mixture, until just blended in, being careful not to overbeat.
4. Pour batter into prepared pan. Spread out to edges. Sprinkle pecans over top. Bake until cooked through, about 15 minutes.
5. Lay a clean kitchen towel on a work table & sprinkle with ¼ cup confectioners’ sugar. Working quickly, flip pan with still-warm cake upside down on to the towel,
to remove cake. Remove pan, and peel away parchment. At the long side, roll the cake in the towel, snugly, like a jelly roll. Set aside, seam side down & let cool, about 1 hour.
6. Meanwhile prepare the filling-beat together remaining butter, confectioner’s sugar, cream cheese and vanilla in a bowl with an electric mixer until smooth.
7. Carefully unroll the cake and spread with the filling. Gently re-roll. Transfer to a platter, and let chill until set- about 1 hour. Cut away the jagged edges. Slice and serve.























