Quail Hollow Kitchens
Quail Hollow Kitchens

Create from "The Recipe Box"

REcipes for Quail Hollow KitchensOur classes are intended to help you understand why breads behave the way they do. In our beginning courses you will become a better baker - more confident, more knowledgeable and more consistent in your baking. In our advanced sourdough class, you will explore the French autolyse method of bread making. 

Sourdough Hubbard Squash Cake Roll

November was a time when my great-grandparents would close the New Jersey farm for winter and travel to California to live with my grandparents and sometimes my parents until spring planting. They would bring suitcases full of corn-fed venison, cured meats, and what I thought was pumpkin.  Later, as I grew older, and became the family baker, I found out that this lovely golden-orange squash was really cooked, Hubbard squash.   How I loved my great grandmother’s pies and dishes that she would make with that lovely blue-skinned squash. Hubbard squash never turned green when made into pies like some fresh pumpkins do. This recipe uses Hubbard squash, but you can substitute cooked pumpkin. Try this Autumn dish at your Thanksgiving gathering rather than just pies. It uses sourdough, Hubbard squash and those wonderful fall spices: cinnamon, nutmeg, and ginger.  May you, your family and friends be blessed a Happy Thanksgiving.

Sourdough Hubbard Squash Cake Roll

3 large eggs (beat 5 minutes until thicken and lemon colored)

1 cup sugar

2/3 cup cooked Hubbard squash or pumpkin

1/2 teaspoon orange zest

½ cup starter

Gradually beat into eggs: sugar; then beat slowly into egg sugar mixture squash, orange zest and starter.

Sift together dry ingredients listed below:

1 cup sifted all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

½ teaspoon grated nutmeg

1 teaspoon baking powder

½ teaspoon salt

Add sift dry ingredients gradually to squash mixture. Beating just until batter is smooth. Pour into jelly roll pan (see below for pan preparation), spreading to corners. Bake at 375° for 12 to 15 minutes until toothpick inserted comes out clean. Sprinkle powdered sugar on a linen cloth or tea towel and immediately loosen cake from sides of pan and turn the cake out onto the cloth carefully removing paper.



Fold in the hems of cloth over edge of cake and gently roll cloth with cake in it. Cool on wire rack, seam side down.



When cool, about 30 minutes, unroll, fill, and re-roll cake, trimming off stiff edges of cake if necessary. Decorate with whipping cream and nuts (see filling below).


To prepare oven and cake pan:

Heat oven to 375° F. Line a 15x10x1 – inch pan with waxed paper, foil or cooking parchment paper; generously grease paper with shortening and dust with flour.

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Filling and topping:

Whip until light: 1 cup heavy cream, 4 tablespoon powdered sugar 1 teaspoon vanilla. When cake has cooled, fill with 1 1/2 whipping cream and ½ cup chopped pecans.  Turn seam side down and top with additional cream and nuts.