~ Pumpkin Roll ~

Cassie *

By
@1lovetocook1x

My sweet daughter learned to make these in her Home Economics class at school. They are making them this whole month..to sell to the teachers..she did a wonderful job, and they are delicious...I think she passed the test!..


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Comments:

Serves:

15 pieces

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c
flour
1 tsp
baking powder
2 tsp
cinnamon
1 tsp
ginger
1/2 tsp
nutmeg
1/2 tsp
salt
2
eggs
1 c
sugar
2/3 c
pumpkin
1 tsp
lemon juice
1/2 c
chopped nuts ( optional)

FILLING

1
heaping cup of confectioners' sugar
1 - 8 oz
cream cheese, softened
1/4 c
butter, half stick
1/2 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 375 degree

Prepare a medium size ( 11 x 17 ) jelly roll pan; by lining with parchment paper, and lightly coat it with cooking spray.
2
In a medium size bowl; measure and mix dry ingredients, minus sugar.
3
In a mixer bowl, beat together the eggs, sugar, pumpkin and lemon juice.
4
Add dry ingredients to the wet ingredients; blend thoroughly.
5
Pour prepared batter into prepared pan. SPREAD EVENLY!! very important. Sprinkle chopped nuts from the edges inward (optional).

Bake at 375 for 12 minutes, or until top of cake springs back when lightly touched.
6
While cake is baking; lightly sprinkle a clean, dry dish towel with sifted powdered sugar.
7
When cake is done, immediately flip the cake onto towel. Hold onto the parchment paper while flipping, or the cake will slide out of the pan.
8
Loosen edges of cake from parchment paper. Then gently peel paper off.
9
Roll cake with towel from short end to the other. Place on cooling rack with seam side down. Cool completely.
10
Filling preparation:

In a mixer bowl; beat cream cheese until soft and creamy. Add butter, beat again until blended, scraping the sides of the bowl. Add vanilla and powdered sugar. Mix slowly until blended, then beat on high until light and fluffy.
11
Gently unroll cake. Spread filling evenly over entire cake surface, including the edges. Starting at the same edge as before, gently re-roll cake without towel.

If you want to freeze these, wrap in plastic wrap, seal the edges; then wrap in foil and seal the edges.

To serve, remove from freezer a few hours beforehand to allow thawing time.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Vegetable
Regional Style: American