Can I bake the pumpkin roll first and prepare and frost the cream cheese later?

I am planning on making three or four pumpkin rolls. Would there be any foreseeable problems with baking the cakes for the roll, refrigerating, and then later this evening making the cream cheese mixture? I would appreciate any advice or direction with this. Thank you!

Pumpkin Rolls:

Step 1First preheat the oven to 375 F and then gather all of the ingredients for the cake roll:
3 eggs
1 cup of sugar
2/3 cup of pumpkin
1 tsp of soda
3/4 cup of flour
1/2 tsp of cinnamon
1 tsp of vanilla

Step 2Mix together the flour, baking soda and cinnamon in a medium size bowl and then set aside.

Step 3In a mixing bowl beat eggs and vanilla with an electric mixer on high. Once it is mixed well gradually add sugar to the mix. Continue to use electric mixer on high speed till sugar is dissolved and then add the pumpkin and beat until smooth.

Step 4Gradually begin to add the dry mixture into the mixing bowl with eggs, vanilla and sugar and beat until it is a smooth consistency.

Step 5Spread batter evenly on a greased and floured cookie sheet. And bake for about 12 to 15 minutes or until springs back when lightly touched in the center. The edges will be a nice golden brown.

Step 6Put it out of the oven and immediately run a butter knife around the all the edges of the cookie sheet. Then place a hand towel over the cake roll and carefully flip it over onto a counter. Take the cookie sheet off and roll the cake roll up into the towel. Starting from one of the short sides of the cake roll.

Step 7Allow the cake roll to cool on a cooling rack.

Step 8while the cake roll is cooling you can make the filling for the inside.

Step 9Gather all of the ingredients for the filling:

8 oz soften pack of cream cheese
1 cup of powder sugar
3/4 tsp of vanilla
2 Tbsp of butter

Step 10Mix together all four ingredients and beat with an electric mixer until the mixture is creamy.

Step 11Unroll cake and remove the towel. Spread the filling over the cake roll to within an inch of the edges. Roll the cake roll into a log. Sprinkle powder sugar on top of the pumpkin roll. Cut into slices.

This entry was posted on Thursday, November 26th, 2009 at 3:33 am and is filed under roll on. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Can I bake the pumpkin roll first and prepare and frost the cream cheese later?”

Valerie K on November 26th, 2009 at 8:45 am

Pumpkin Rolls:

Step 1First preheat the oven to 375 F and then gather all of the ingredients for the cake roll:
3 eggs
1 cup of sugar
2/3 cup of pumpkin
1 tsp of soda
3/4 cup of flour
1/2 tsp of cinnamon
1 tsp of vanilla

Step 2Mix together the flour, baking soda and cinnamon in a medium size bowl and then set aside.

Step 3In a mixing bowl beat eggs and vanilla with an electric mixer on high. Once it is mixed well gradually add sugar to the mix. Continue to use electric mixer on high speed till sugar is dissolved and then add the pumpkin and beat until smooth.

Step 4Gradually begin to add the dry mixture into the mixing bowl with eggs, vanilla and sugar and beat until it is a smooth consistency.

Step 5Spread batter evenly on a greased and floured cookie sheet. And bake for about 12 to 15 minutes or until springs back when lightly touched in the center. The edges will be a nice golden brown.

Step 6Put it out of the oven and immediately run a butter knife around the all the edges of the cookie sheet. Then place a hand towel over the cake roll and carefully flip it over onto a counter. Take the cookie sheet off and roll the cake roll up into the towel. Starting from one of the short sides of the cake roll.

Step 7Allow the cake roll to cool on a cooling rack.

Step 8while the cake roll is cooling you can make the filling for the inside.

Step 9Gather all of the ingredients for the filling:

8 oz soften pack of cream cheese
1 cup of powder sugar
3/4 tsp of vanilla
2 Tbsp of butter

Step 10Mix together all four ingredients and beat with an electric mixer until the mixture is creamy.

Step 11Unroll cake and remove the towel. Spread the filling over the cake roll to within an inch of the edges. Roll the cake roll into a log. Sprinkle powder sugar on top of the pumpkin roll. Cut into slices.
References :
ehow.com
cc on November 26th, 2009 at 9:20 am

The only problem I think you may have is that if you refrigerate the cake for the roll it may not roll well later. Putting it in the fridge makes it a little firmer, so I would just cover the cake and leave it out on the counter.
References :

Roll On