Pumpkin Cake Roll

Gay Barlow

By
@gaygay

1st place in 2006 Lab Week Bake-Off


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Beat 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.
2
Spread 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.)
3
While still warm turn out onto towel sprinkled with powdered sugar and roll starting at narrow end (roll towel and cake together). Cool.
4
Combine 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