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

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