Pumpkin Roll

Pumpkin Roll

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE:

  • ¼

    cup powdered sugar (to sprinkle on towel)

  • ¾

    cup all-purpose flour

  • ½

    tea baking powder

  • ½

    tea baking soda

  • ½

    tea ground cinnamon

  • ½

    tea ground cloves

  • ¼

    tea salt

  • 3

    large eggs

  • 1

    cup granulated sugar

  • cup pumpkin

  • 1

    cup walnuts, chopped (optional)

  • FILLING:

  • 1

    pkg (8 oz) cream cheese, at room temperature

  • 1

    cup powdered sugar, sifted

  • 6

    Tbs butter or margarine, softened

  • 1

    tea vanilla extract

  • powdered sugar (optional for decoration)

Directions

FOR CAKE: Preheat oven to 375. Grease 15x10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Tip: be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. Combine flour, baking powder, baking soda, cinnamon, coves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13-15 minutes or until top of cake springs back when touched. If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Nutrition

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