Pumpkin Cake Roll
By á-3646
Ingredients
- 3 eggs
- 3/4 cup sugar
- 2/3 cup canned pumpkin
- 1/2 tsp almond extract
- 3/4 cup flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tbsp plus 1 cup confectioners' sugar
- 6 oz cream cheese, cubed
- 1 tsp butter
- 1/2 tsp vanilla extract
Details
Preparation
Step 1
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.
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