Pumpkin Roll
CATEGORIES
INGREDIENTS
- Cooking Time: 15
- Servings: 8
- Preparation Time: 10
- for cake
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- for filling
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 1/4 butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for decoration
DIRECTIONS
- Preheat oven to 375° F
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into prepared jelly roll pan.
- Sprinkle a thin, cotton kitchen towel with powdered sugar. A towel with little texture works best. Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling up the cake.
- Bake for 12 to 15 minutes or until top of cake springs back when touched. Don’t over bake. Immediately loosen and flip cake onto prepared towel. Carefully peel off paper.
- Roll the cake up in the towel.
- Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.
- To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth.
- Gently unroll the cake.
- Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.