Pumpkin Cake Roll

Pumpkin Cake Roll

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    eggs

  • ¾

    cup sugar

  • cup canned pumpkin

  • ½

    tsp almond extract

  • ¾

    cup flour

  • 2

    tsp ground cinnamon

  • 1

    tsp baking powder

  • 1

    tsp ground ginger

  • ½

    tsp salt

  • 1

    tbsp plus 1 cup confectioners' sugar

  • 6

    oz cream cheese, cubed

  • 1

    tsp butter

  • ½

    tsp vanilla extract

Directions

Line a 15z10x1 baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat the eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan. Bake at 375* for 10-15 minutes or until cake springs back when lightly touched. DO NOT OVERBAKE. Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tbsp confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, in a small bowl, beat the cream cheese, vanilla and remaining confectioners sugar until fluffy. Unroll cake; spread filling evenly over cake to within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour before serving.


Nutrition

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