pumpkin cake roll
(1 rating)
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This is another family favorite recipe I would like to share.... it is easy to do as long as you work carefully and quickly rolling the cake. Anyone can do it.
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(1 rating)
yield
8 to 10 one inch slices
prep time
25 Min
cook time
15 Min
Ingredients For pumpkin cake roll
- CAKE :
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3/4 call purpose flour
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1 Tbspbaking powder
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2 tspcinnamon powder
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1 tspginger powder
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sprinkle of salt
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3 lgwhole eggs
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1 cgranulated sugar
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2/3 cpumpkin puree
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1 tspfresh lemon juice
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1 cnuts , ( i use black walnuts or pecans), chopped fine
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confectioners sugar
- FILLING :
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1 cconfectioners' sugar
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2 - 3 ozpkg. cream cheese
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4 Tbspbutter
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1/2 tsppure vanilla extract
How To Make pumpkin cake roll
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1Cake : Preheat oven to 375 degree. Prepare 15 x 10 inch cake pan with vegetable shortening and flour.
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2Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside. Beat eggs 5 minutes with electric mixer until very thick. Guadually add sugar. Stir in pumpkin and lemon juice.
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3Mix dry ingredients into pumpkin mixture and spread on a greased and floured 15 x 10 inch pan. Sprinkle top with finely chopped nuts. Bake 15 minutes at 375 degrees. Loosen cake edges and turn out on a towel or wax paper, starting at narrow end, roll the cake and towel together. Cool; unroll and add filling.
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4Filling : Combine all ingredients and spread over cake. Roll again and sit on serving plate along seam, chill overnight before serving. Dust cake with confectioners' sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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