Ingredients: |
Ingredients: Cake:
¼ c. powdered sugar
¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large eggs
1 c. sugar
⅔ c. pumpkin puree
1 c. walnuts, chopped, optional
Filling:
1 pkg. 8 oz. cream cheese, at room temp.
1 c. powdered sugar, sifted
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar (optional for garnish)
|
Directions: |
Directions:For cake:
Preheat oven to 375º. Grease 15X10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 min.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling:
Beat cream cheese, 1 c. powdered sugar, butter, and vanilla extract in small mixing bowl until smooth. Carefully unroll 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, if desired.
Cooking tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. |
This recipe for Pumpkin Cake Roll is from