RECIPE: PUMPKIN ROULAGE aka PUMPKIN ROLL OR PUMPKIN ROULADE

Roulage… does anyone remember when I made the chocolate roulage on Food Network Star? Since then, I have become known for this dessert, which is quite famous in Birmingham, where I am from. I first learned this pumpkin version from a friend many years ago and then later merged that recipe with one from chef Katie Pickens who was the culinary director for chef Michael Symon. Katie and I judged an episode of Beat Bobby Flay. This is one of my holiday favorites as it bakes quickly, and you can make it a few days in advance. It freezes beautifully. The only special equipment you need is a jelly roll pan and parchment paper.

A half sheet pan is too large so make sure you use an actual 11 x 15-inch jelly roll pan.

PUMPKIN ROULAGE/PUMPKIN ROLL

Preheat the oven to 350˚ F.

CAKE:

2/3 cup Libby’s brand canned pure pumpkin purée (NOT pumpkin pie filling)

1 cup granulated sugar

3 eggs, room temperature

Zest of 1 orange

3/4 cup plus 2 tablespoons all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

FILLING:

8 ounces whole cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

1 cup Confectioners sugar

1 1/2 teaspoon vanilla

For the Cake: Prep an 11 x 15 inch jelly roll pan by lightly spraying with cooking spray. Add parchment paper, slightly larger than the pan. Lightly spray again. Set asie.

Whisk pumpkin, sugar, and eggs together in a bowl. In another bowl, mix together the flour, salt, baking soda, cinnamon, ginger, and allspice.

Add the flour mixture to the pumpkin mixture and whisk until smooth. Spread into the pan. Shake to even out the batter. Drop the pan twice to remove air bubbles. If you see any on the top, prick them with the tip of a knife.

Bake at 350˚ for 14-15 minutes or until the center is dry and springy. If any cake sticks to your finger, let it cook until the center is dry. Let cool 10 minutes in the pan.

Put another sheet of parchment on the counter. Dust the paper with Confectioners sugar.

Turn the warm cake out onto the sugar. Remove the original parchment. Use the edge of the new parchment to roll the warm cake into a tight spiral. Put on a pan and into the fridge to chill for at least 2 hours to set the spiral. You can allow this to set in the refrigerator overnight.

For the Filling: Add the room temperature ingredients to a bowl. Using a hand mixer, beat on low until the sugar is incorporated then beat on medium high until fluffy.

Unroll the cake. Evenly spread the icing all over the cake, leaving 1/2” border on the other edge so you do not push the icing out as you roll it up. Roll it as tightly as you can. Dust with powdered sugar.

Freezes beautifully.

RECIPE: THE FAMOUS TOM CRUISE WHITE CHOCOLATE COCONUT CAKE RECIPE

While I have never been the recipient of the famous coconut cake Tom Cruise sends to his friends for Christmas, I had one of the famous Cruise cakes from Doan’s Bakery in California a few years ago and wanted to recreate it. You can buy it online for $129 but if you did not make $30 million on your last movie, this might be the better option.

First of all, the famous Cruise cake is made in a bundt pan. Most Southern coconut cakes are towering layer cakes. The bundt cake is much easier, especially if you will have to transport the cake. And be certain to use a large (12-cup) bundt pan. After a bit of trial and error, this is the recipe that most closely resembles the Cruise one.

THE FAMOUS ‘TOM CRUISE’ WHITE CHOCOLATE COCONUT CAKE

1 1/2 sticks unsalted butter, room temperature

1/4 cup vegetable oil

2 cups granulated sugar

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup canned coconut milk

3/4 cup whole buttermilk

2 teaspoons pure coconut extract

1 teaspoon pure vanilla extract

I cup white chocolate, chopped fine

3 whole large eggs plus 2 egg whites, room temperature

FROSTING

1 stick unsalted butter, room temperature

4 ounces cream cheese, room temperature

Pinch salt

1 teaspoon fresh lemon juice

1/4 cup canned coconut milk, plus more if you need to thin the frosting

3 cups Confectioners sugar

1/2 teaspoon coconut extract

1/2 teaspoon vanilla. extract

2 cups sweetened shredded coconut for garnish

DIRECTIONS:
Be sure to prepare all of the ingredients before you begin to make the cake. Set out the butter at least 2 hours prior to beginning.

Preheat oven to 325 F.

For the Cake:

Butter and lightly flour a large (12-cup) bundt pan. Set aside.

In a large bowl, sift together the flour, salt and baking powder. Set aside.

In a small bowl, stir together the buttermilk, coconut milk, coconut extract, and vanilla extract. Set aside.

Using the paddle attachment of a stand mixer, beat the butter, oil, and sugar on medium speed until light and fluffy; about 3 minutes.

Reduce the speed to low and add the eggs and egg whites, one at a time until incorporated. Scrape down the sides of the bowl and beat for 2 more minutes on high speed.

Reduce the speed to low and add the dry ingredients, alternating with the milk mixture in 3 additions just until combined. Remove from the stand and fold in the chopped white chocolate.

Pour the batter into the prepared pan. Bake for 55 minutes or until a skewer inserted into the center comes out clean.

Cool the cake in the pan for 20 minutes. Then invert and remove from the pan and cool on a baking rack. Make certain the cake is completely cool before frosting.

For the Frosting:

Using a stand mixer with a whisk attachment, beat together the butter, cream cheese, coconut extract and vanilla extract on medium speed until pale and fluffy, about 3 minutes.

On the lowest speed, add half of the Confectioners sugar. Alternate with half of the coconut milk and repeat. Add the lemon juice and salt. Beat on medium high for 1 minute. If the frosting is too thick, add a little more coconut milk. If it is too thin, beat in a bit more Confectioners sugar until you reach the desired consistency.

When the cake is fully cooled, cover in frosting and then garnish the entire cake with shredded coconut. TIP: if it is a hot day, you might chill the cake for 10-15 minutes before slicing.

RECIPE: CRANBERRY ORANGE SCONES

Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice

Directions:

Preheat oven to 400ª F. Line a baking sheet with parchment paper.

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.