Pumpkin Cake Roll

Gay Barlow

By
@gaygay

1st place in 2006 Lab Week Bake-Off

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-12 depending on thickness of the slice
Prep:
1 Hr 15 Min
Cook:
15 Min
Method:
Bake

Ingredients

CAKE ROLL:

3
eggs
1 c
sugar
2/3 c
pumpkin-i used plain canned pumpkin
1 tsp
lemon juice
1 c
finely chopped walnuts or pecans
3/4 c
all purpose flour
1 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
salt
powdered sugar for towel

FILLING:

1 c
powdered sugar
4 Tbsp
butter (salted or unsalted butter)
2 - 3oz pkg
cream cheese
4 1/2 tsp
vanilla extract

Step-By-Step

1Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, nutmeg and salt. Fold into pumpkin mixture.
2Spread into greased and floured 15x10x1 inch pan. top with chopped nuts. Bake at 375 degrees for 15 minutes. (I baked at 350 degrees because I was using a dark non-stick surface baking pan lined with greased and floured parchment paper. The cake is easier to get out of the pan.)
3While still warm turn out onto towel sprinkled with powdered sugar and roll starting at narrow end (roll towel and cake together). Cool.
4Combine all ingredients for cake and beat smooth. Unroll cake, spread with filling. Reroll cake and chill. Optional: Sprinkle finished cake with powdered sugar.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom