pumpkin cake roll
(1 rating)
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:
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3eggs
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1 csugar
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2/3 cpumpkin-i used plain canned pumpkin
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1 tsplemon juice
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1 cfinely chopped walnuts or pecans
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3/4 call purpose flour
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1 tspbaking powder
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2 tspcinnamon
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1/2 tspnutmeg
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1/2 tspsalt
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powdered sugar for towel
- FILLING:
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1 cpowdered sugar
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4 Tbspbutter (salted or unsalted butter)
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2 - 3oz pkgcream cheese
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4 1/2 tspvanilla extract
How To Make pumpkin cake roll
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1Beat 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.
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2Spread 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.)
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3While still warm turn out onto towel sprinkled with powdered sugar and roll starting at narrow end (roll towel and cake together). Cool.
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4Combine all ingredients for cake and beat smooth. Unroll cake, spread with filling. Reroll cake and chill. Optional: Sprinkle finished cake with powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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