Monday, November 24, 2014

Pumpkin Cream Cheese Cake Roll


For the Cake:
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt

For the Filling:
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
1 cup confectioner's sugar
1 teaspoon vanilla

Cooking Instructions

Preheat oven to 350F. Grease a 10 x 15-inch pan and line with parchment or waxed paper.

In medium bowl whisk flour, baking soda, baking powder, spices and salt.

In large bowl, combine eggs and sugar, beating until thick and light yellow in color. Add Pumpkin and vanilla; mix until blended. Add flour mixture to egg mixture, stirring until incorporated - do not over stir.

Spread batter into greased and papered pan. Bake for 12 to 15 minutes.

Immediately turn cake out on thin dish towel sprinkled heavily with confectioner's sugar. Carefully peel off waxed or parchment paper. Roll up cake and towel together starting with narrow end.

Cool on wire rack.

While cake is cooling:
Beat together softened cream cheese and butter. Stir in powdered sugar and vanilla; blend until smooth.

Unroll cake and evenly spread filling over it. Roll cake back up into cake roll form. Cover and chill at least 1 hour; overnight is better.

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