pumpkin cake roll
(1 RATING)
This is another family favorite recipe I would like to share.... it is easy to do as long as you work carefully and quickly rolling the cake. Anyone can do it.
No Image
prep time
25 Min
cook time
15 Min
method
---
yield
8 to 10 one inch slices
Ingredients
- CAKE :
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- - sprinkle of salt
- 3 large whole eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon fresh lemon juice
- 1 cup nuts , ( i use black walnuts or pecans), chopped fine
- - confectioners sugar
- FILLING :
- 1 cup confectioners' sugar
- 2 - 3 ounces pkg. cream cheese
- 4 tablespoons butter
- 1/2 teaspoon pure vanilla extract
How To Make pumpkin cake roll
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Step 1Cake : Preheat oven to 375 degree. Prepare 15 x 10 inch cake pan with vegetable shortening and flour.
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Step 2Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside. Beat eggs 5 minutes with electric mixer until very thick. Guadually add sugar. Stir in pumpkin and lemon juice.
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Step 3Mix dry ingredients into pumpkin mixture and spread on a greased and floured 15 x 10 inch pan. Sprinkle top with finely chopped nuts. Bake 15 minutes at 375 degrees. Loosen cake edges and turn out on a towel or wax paper, starting at narrow end, roll the cake and towel together. Cool; unroll and add filling.
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Step 4Filling : Combine all ingredients and spread over cake. Roll again and sit on serving plate along seam, chill overnight before serving. Dust cake with confectioners' 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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Category:
Cakes
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