Ingredients: |
Ingredients: 3/4 Cup Cake Flour (Non-Rising)
1 1/2 Teaspoons Ground Cinnamon
1 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Salt
6 Large Eggs, Separated
1/3 Cup Granulated Sugar
1/3 Cup (Packed) Light Brown Sugar
2/3 Cup Canned Pumpkin Puree
1 1/2 Packages Cream Cheese, At Room Temperature
3/4 Cup Confectioners Sugar, Plus More For Dusting
3 Tablespoons Unsalted Butter, at room temperature
1 Tablespoon Maple Syrup
1 Teaspoon Vanilla Extract
|
Directions: |
Directions:1. Preheat oven to 375º. Lightly grease 15x10 in pan. Line pan with parchment paper and grease paper.
Make cake:
2. whisk flour, cinnamon, ginger, and 1/4 teaspoon salt.
3. With electric mixer on high, beat egg yolks, granulated sugar, and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
4. With a clean bowl and beaters, beat egg whites and remaining 1/4 teaspoon salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch (about 15 minutes).
5. Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel, turn seam to bottom and let cool.
Make filling:
6. Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar. |
This recipe for Pumpkin Cream Roll is from