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Pumpkin Roll

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Cream cheese and pumpkin are an incredible duo. One of the best fall combos.

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Ingredients

  • FILLING:
  • 3 eggs, separate egg yolks and egg whites
  • 1 cup sugar, divided in half
  • 2/3 cup pumpkin
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 (8-ounces) softened cream cheese, softened
  • 2 tablespoon butter, softened
  • 1 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla

Details

Servings 8
Preparation time 15mins
Cooking time 135mins
Adapted from chef-in-training.com

Preparation

Step 1

Preheat oven to 375˚F.

Line a 15x10 inch baking pan with waxed paper. Grease and flour the pan and the top of the paper.

In a large bowl, beat egg yolks until think. Gradually add ½ cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.

In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.

In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.

Bake at 375˚F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off waxed paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.

FILLING:
In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.

Unroll cake and spread filling.

Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.

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