pumpkin cake roll

(1 rating)
Recipe by
Gay Barlow
Houston, TX

1st place in 2006 Lab Week Bake-Off

(1 rating)
yield 8 -12 depending on thickness of the slice
prep time 1 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For pumpkin cake roll

  • CAKE ROLL:
  • 3
    eggs
  • 1 c
    sugar
  • 2/3 c
    pumpkin-i used plain canned pumpkin
  • 1 tsp
    lemon juice
  • 1 c
    finely chopped walnuts or pecans
  • 3/4 c
    all purpose flour
  • 1 tsp
    baking powder
  • 2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    salt
  • powdered sugar for towel
  • FILLING:
  • 1 c
    powdered sugar
  • 4 Tbsp
    butter (salted or unsalted butter)
  • 2 - 3oz pkg
    cream cheese
  • 4 1/2 tsp
    vanilla extract

How To Make pumpkin cake roll

  • 1
    Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, nutmeg and salt. Fold into pumpkin mixture.
  • 2
    Spread into greased and floured 15x10x1 inch pan. top with chopped nuts. Bake at 375 degrees for 15 minutes. (I baked at 350 degrees because I was using a dark non-stick surface baking pan lined with greased and floured parchment paper. The cake is easier to get out of the pan.)
  • 3
    While still warm turn out onto towel sprinkled with powdered sugar and roll starting at narrow end (roll towel and cake together). Cool.
  • 4
    Combine all ingredients for cake and beat smooth. Unroll cake, spread with filling. Reroll cake and chill. Optional: Sprinkle finished cake with powdered sugar.
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