Ingredients: |
Ingredients: CAKE
1/4 cup powdered sugar ( to sprinkle on towel )
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup punkin puree ( not pie filling)
1 cup walnuts chopped (optional)
FILLING
1 pkg. (8oz..)cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tbsp. butter, softened1tsp. vanilla extract
Powdered sugar ( for decorating )
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Directions: |
Directions:Preheat oven to 375º
Grease 15x10-inch jelly roll pan; line with parchment . Grease and flour paper. Sprinkle a thin tea towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and granulated sugar until thick. Beat in pumpkin . Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if using.
Bake for 13 to 15 minutes or until top of cake springs back when touched. ( if using a dark-colored pan begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting at the narrow end. Cool on a wire rack.
THE FILLING
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired. |
This recipe for Pumpkin Roll is from