Pumpkin Cake Roll

2
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

How to Make Pumpkin Cake Roll

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.

Printable Recipe Card

About Pumpkin Cake Roll

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




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