PUMPKIN ROLL

PUMPKIN ROLL

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • ¾

    cup flour

  • ½

    teaspoon baking powder

  • ½

    teaspoon soda

  • 1

    teaspoon cinnamon

  • ½

    teaspoon ginger

  • ¼

    teaspoon cloves

  • dash of salt

  • 3

    eggs, separated

  • 1

    cup sugar, divided

  • ¼

    teaspoon cream of tartar, optional

  • 1

    teaspoon vanilla or lemon juice

  • cup pumpkin

  • ½

    cup powdered sugar

  • Filling:

  • 4

    ounces cream cheese, softened

  • ¼

    cup butter, softened

  • 2

    cups powdered sugar

  • 1

    teaspoon vanilla

  • 1

    cup nuts, chopped & toasted

Directions

Cake: Preheat oven to 375 degrees. Grease and flour 15 x 10" jelly roll pan. Sprinkle powdered sugar on dish towel. Combine flour, baking powder, soda, cinnamon, ginger, cloves and salt: set aside. In small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually, add 1/2 cup sugar, beating until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored (about 5 minutes). Gradually add 1/2 cup sugar, beating until sugar is almost dissolved. Stir in pumpkin. Gradually, add dry ingredients. Stir in vanilla or lemon juice. Fold in egg whites. Pour batter into pan. Bake about 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan onto towel & roll cake. Cool. Filling: Beat cream cheese. Then beat in butter. Add powdered sugar. Stir in vanilla and nuts. Carefully, unroll cooled jelly roll. Spread filling over cake and reroll. Refrigerate. Freezes well. Note: Can substitute 2 teaspoons of pumpkin spice for the cinnamon, ginger, and cloves.


Nutrition

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