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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Soft and Springy Pumpkin-Apple Roll

I adore this cake roll and with the addtional, simple touch of pure apple snuggled in the middle, it brings this recipe over the top. Don't worry about the apple turning brown, it will stay fresh looking for as long as you need to polish off this treat, which(in this family) didn't make it unitl the next day. I have omitted the tradional cream cheese frosting and use traditional Whoopie Pie filling.


For 1 Batch(es)


  • Nonstick cooking spray
  • 2/3 cup(s) canned pumpkin
  • 3 tablespoon(s) oil
  • 3 eggs, separated
  • 1 cup(s) granulated sugar, divided
  • 3/4 cup(s) flour
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) nutmeg
  • 1/2 teaspoon(s) ground cloves
  • Milk, if needed
  • Powdered sugar for coating towel
  • 3 large apples, peeled and cored
  • Creamy Filling, recipe below

Soft and Springy Pumpkin-Apple Roll Directions

  1. Preheat oven to 375-degrees F. Spray a 15 x 10-inch cookie pan and line with waxed or parchment papper; spraying the paper and dusting with flour; set aside.
  2. In  a large bowl, beat pumpkin, oil, egg yolks and 1/2 cup sugar until smooth using an electric beater; set aside.
  3. In a clean, dry bowl(and with clean, dry beaters)beat egg whites on high  until soft peaks form, slowly add remaining 1/2 cup sugar while beater is running. Continue beating until stiff peaks form; set aside.
  4. In another bowl, blend flour, baking soda, cinnamon, cloves and nutmeg. Now fold in half the beaten egg white with the pumpkin mixture, just until blended.
  5. Fold in half the flour mixture, just until blended. Continue until everything is combined.  If the batter is not pourable, add milk, a couple of tablespoons at a time, until it is thin enough to pour. Evenly pour and spread the cake batter onto the prepared pan and bake 10-12 minutes, or until the top just starts to spring back when touched.
  6. Meanwhile, heavily sprinkle powdered sugar onto a large, thin kitchen towel that is as big or bigger than the cake. When cake is done, immediately loosen the sides of the cake and invert onto the prepared towel. Peel off the paper and start rolling, gently, your cake with the towel from the long side. You don't need to roll tightly, just enough to meet. Set aside to cool to room temperature, seal side down, onto the same baking pan.
  7. Meanwhile, grate apples into a microwave safe bowl, add 1/2 cup water, cover with film wrap and cook for 3 minutes. Remove and carefully remove film wrap. With the back of a tablespoon, crush the cooked apples, until mashed but not smooth. Set aside to cool.
  8. Make cream fillling by beating together 1 1/2 cups powdered sugar, 1 stick softened butter or margarine, 1 tabelspoon vanilla and 2 cups marshmallow cream on high until smooth.
  9. Carefully unroll cake, evenly spread your frosting, topping with cooked apple. Reroll cake, wrap in film wrap and refrigerate at least 2 hours, seam side down. Sprinkle with additional powdered sugar and keep refrigerated as needed.