Pumpkin Roll

Michele Osborne

By
@Michelecooksalot

This cake sounds intimidating.TRUST ME it is easier than you think. Give it a try. You won't be disappointed


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Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

3
eggs
1 c
sugar
2/3 c
pumpkin, canned or cooked
1 tsp
lemon juice
3/4 c
all purpose flour
1/2 tsp
nutmeg
1 tsp
baking powder
1/2 tsp
salt
2 tsp
cinnamon
1 tsp
ginger

ICING

2 8oz pkg
cream cheese
1 stick
butter
2 c
powdered sugar
1 tsp
vanilla

Directions Step-By-Step

1
Beat eggs at high speed for 5 minutes. Beat in sugar
2
Stir in pumpkin and lemon juice
3
Sift together: flour, baking powder, cinnamon, nutmeg, salt, and ginger
4
Fold the dry ingredients into the pumpkin mixture.
5
Line a 15x10x1 jelly roll pan, (cookie sheet with sides), with waxed paper. grease the waxed paper. This makes removal easier.
6
Spread mixture evenly in pan. Add walnuts now if desired.
7
Bake 375 degrees for 15 minutes
8
When cake is done it will be spongy to the touch.
Sprinkle to of cake with powdered sugar.
9
With a clean towel (large enough to cover cake, Place over cake and flip onto counter.
10
Remove pan and waxed paper.
11
With the narrow end of cake begin to roll cake within the towel. (THE TOWEL WILL SPIRAL WITHIN THE CAKE) DO NOT ALLOW CAKE TO COOL
12
Once cake is wrapped in towel begin icing and allow cake to cool.
13
ICING AND FILLING
14
Combine cream cheese,powdered sugar, butter and vanilla.
15
When cake is cool gently unwrap cake and spread 1/2 filling over cake. Using the towel again, re-roll cake this time pulling towel off the cake.
16
I cut the rough edges off the sides and frost with remaining frosting. Chill

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American