Tuesday, December 19, 2017
Pumpkin Cake Roll
This easy pumpkin cake rolled around cream cheese filling is simply delicious.
Yield: 10 servings
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup sugar
2/3 cup 100% Pure Pumpkin
1 cup chopped walnuts, if desired
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Heat oven to 350°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..
TIP: Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.