pumpkin cake roll
1st place in 2006 Lab Week Bake-Off
prep time
1 Hr 15 Min
cook time
15 Min
method
Bake
yield
8-12 depending on thickness of the slice
Ingredients
- CAKE ROLL:
- 3 - eggs
- 1 cup sugar
- 2/3 cup pumpkin-i used plain canned pumpkin
- 1 teaspoon lemon juice
- 1 cup finely chopped walnuts or pecans
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- - powdered sugar for towel
- FILLING:
- 1 cup powdered sugar
- 4 tablespoons butter (salted or unsalted butter)
- 2 - 3oz packages cream cheese
- 4 1/2 teaspoons vanilla extract
How To Make pumpkin cake roll
-
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.
-
Step 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.)
-
Step 3While still warm turn out onto towel sprinkled with powdered sugar and roll starting at narrow end (roll towel and cake together). Cool.
-
Step 4Combine all ingredients for cake and beat smooth. Unroll cake, spread with filling. Reroll cake and chill. Optional: Sprinkle finished cake with powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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